Coconut rice is a South Indian classic that is full of light, aromatic and tropical taste. Suitable as a side dish with festive thalis, tiffin boxes or spicy curry, this dish brings the richness of fresh coconut with the warmth of the tempered spice.
Ingredients:
- 1 cup basmati rice (or any short grain rice), cooked and cooled
- 1 cup fresh grated coconut
- 1 teaspoon coconut oil or ghee
- 1 tsp mustard seeds
- 1 tsp urad dal (split black gram)
- 1 tsp chana dal
- 2-3 dried red chili
- 1-2 green chilies, incision
- 8-10 curry leaves
- Hing
- Salt to taste
- Fresh coriander for garnish
Method:
- Firstly, cook the rice and let it cool completely.
- Take a pan, heat coconut oil in it. Add rai and let them crackle.
- After this, add dals, chilies, curry leaves, and hing. Fry until golden and when aroma starts coming from it.
- Add the grated coconut and toss for 1-2 minutes .
- Mix rice and salt. Stir gently to mix everything together.
- Serve hot with fresh coriander garnish .
