Coconut Rice
This is my version of coconut rice, there are many different recipes, some use coconut milk too, but I have just kept it simple. I had a craving for it, so made it, though I didn't have any curry leaves and coriander, but it still tasted yum without them! Though curry leaves and coriander add a nice aroma to it, so I recommend that you use it while making this recipe. If you haven't got fresh coconut, swap it for dessicated coconut, though nothing beats the taste of fresh coconut, but it will work.
Ingredients
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1/2 cup rice
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1 tbsp chana daal (split bengal gram)
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1 tbsp urad daal (split black gram)
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To taste, green chillies finely chopped
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To taste, salt
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1/4 tsp tumeric powder
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1/2 onion, finely chopped
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1/2 tsp ginger, finely minced
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3 tbsps fresh coconut, grated
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1/2 tsp mustard seeds
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1/2 tsp cumin seeds
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1 pinch asafoetida
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1 tbsp coconut oil
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4-5 cashew nuts
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2 tbsps fresh lemon juice
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4-5 curry leaves
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Fresh coriander, finely chopped, for garnish
Cooking Instructions
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1
Soak the rice in 1 cup water and leave it aside for 30mins or more.
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2
On medium flame, heat the coconut oil in a pan. Add mustard seeds, once they crackle, add cumin seeds and asafoetida. Add curry leaves.
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3
Then add chana daal and urad daal, while continuously stirring, so that the daal don't get burnt. Sauté them for around 2 minutes.
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4
Then add the salt, coconut, cashew nuts, onions, chillies and ginger. Cook till the onions are translucent. Then add tumeric and mix well.
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5
To it, then add the water only, from the soaked rice and bring it to boil.
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6
Once the water starts boil, add the rice and mix well. Cover the pan and let it cook on a slow flame, till all the water has been absorbed.
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7
Add the lemon juice and mix well. Cook for 1 minute. Remove the pan from heat. Transfer the rice in a serving plate and garnish with fresh chopped coriander.
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