Coconut Rice

Coconut Rice is coconut flavored rice tempered with some basic spices. The recipe is not spicy, so can be enjoyed by kids or adult who prefer non spicy food with Indian flavors. For the people who enjoy spicy food, they can pair it with some spicy chutney or sabzi.

Rice preparations are plentiful, check the blog for few of them like Vegetable Dum Biryani, Bajre ki Khichdi | Pearl Millet Khichdi and Rice Kheer.

I have a perception that most of the Indian food bloggers (settled in India or abroad) are South Indian. My perception can be totally skewed but that’s what I have felt in last 10 months of my association with food blogosphere. So when I started this blog, I was sure that I wouldn’t put try & put recipe of a dosa or idli & pass it off as great. I know for a fact that there are many excellent recipes available for South-Indian cuisine in food world. When I had to choose from Radhika this Wednesday a recipe for Blog Hop I knew it was going to be a South-Indian recipe.

Since, I’m not very familiar with south-Indian cuisine & its nuances I asked Radhika to help me select a rice dish which is authentic South-Indian. She directed me to Coconut Rice. I have not made any major change to the recipe except skipping ground nuts.

Coconut Rice
Coconut Rice

Coconut Rice –

Recipe Source – minimally adapted from Radhika of Tickling Palates

Ingredients –

  • 2 Cups – Cooked Rice
  • 1 Cup – Fresh Grated Coconut
  • 1/2 tsp – Mustard Seeds
  • 1/2 tsp – Urad Dal
  • 2 tsp – Bengal Gram Dal
  • 2 – Green Chillies, slit
  • 2 – Whole Red Chillies
  • 1/2 tsp – Chopped Ginger
  • 8-10 – Roasted Cashewnuts
  • 1 sprig – Curry Leaves
  • a pinch – Asafoetida
  • 2 Tbsp – Coconut Oil
  • to taste – Salt

Method –

  1. Heat oil in a pan. Add mustard seeds, when they splutter add urad dal, bengal gram dal, red chillies, green chillies, ginger & curry leaves. Fry them on low flame. Do not over do them.
  2. Now add asafoetida & coconut. Roast till the kitchen starts filling with aroma of fresh roasted coconut. :)
  3. Now add cooked rice & mix well. Add salt. Garnish with roasted cashew nuts.
  4. Serve hot.

I served it with Raw Tomato Dal. It was the yummiest South-Indian dish I made & had. I ate with my fingers, which I rarely do {you see the farang in me ;)}

Coconut Rice
Coconut Rice

It is not usual for us to cook in coconut oil, hence it was a very different & novel taste for us. Also, I’m not a big rice lover, so when I cook rice, it is always an elaborate affair like this one.