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Coconut Rice

October 24, 2012

Ingredients:  2.5 cups of raw rice, 1/2 a cup of scraped coconut, salt to taste, water

For sauteing:  oil, mustard seeds – 1-2  tsp, broken or full urad dal 2-3 tsp, channa dal – 2-3 tsp,  curry leaves, 3-4 split green chilies, asafoetida powder

COCONUT RICE TASTES THE BEST WHEN YOU USE COCONUT OIL.  Other oils also can be used.

Method:

Soak 2.5 cups of raw rice in water for 30 min, wash and pressure cook/cook in electric rice cooker, with rice:water in the ratio 1:2.  Add salt.

Scrape half a big coconut or a full small coconut in a blender and keep aside.

Take a small sauteing pan, add 1-2 tbsp on cooking oil (preferably coconut oil for its special aroma) and heat it.   Add mustard seeds, urad dal, channa dal, asafoetida powder, curry leaves and green chilies to the oil and wait until the mastard seeds crackle and dals turn golden brown in colour.  Add the scraped coconut finally and mix well.  Adding a 1/4 tsp of salt is optional but can be avoided if you want a low salt dish.

When the rice is done, wait for a few minutes.   Add the sauteed ingredients slowly after some 10 minutes are so, taking care to ensure that the rice is not broken in the process.  Mix well and mix evenly.

That’s it!   We have hot, hot steaming coconut oil ready for serving about 5-6 people!   Can be had with a pickle or dry chicken or potato chips or anything!

Most traditional south Indian recipe!

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From → Vegetarian

One Comment
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