 |
| COCONUT RICE |
With a variety of Rice Dishes prepared to suit the taste and preference or with locally available ingredients, we are spoilt by choices in South India. Coconuts and Rice being commonly cultivated and found in South India and in Tropical countries around the world. Coconut Rice is one of the most common dishes in almost all cuisines in these cultures spreading to the length and breadth of The Equator from South East Asia to the Caribbean.
Though the variation is the very basic method of preparation. Some Cuisines use grated Coconuts whereas some recipes are prepared with Coconut Milk on the contrary. May be the Malaysian fame Nasi Lemak, Javanese Nasi Uduk/Nasi Kuning, Srilankan Kiribath, South Indian Thengai Sadham, Arroz Con Coco or Garifuna from the Caribbean Coast all are the same Coconut Rice prepared with a slight variation to suit the region.
This recipe is a South Indian version prepared with cooked raw rice and grated coconuts seasoned with mild spices. It is one of the simplest rice dishes ever - COCONUT RICE is undoubtedly welcoming and all the more liven up the plain rice instantly with a tinge of sweetness and the earthy flavour of coconut. Just pair it up with some simple vegetarian side dish like Potato Poriyal, Potato Fry, Potato Roast, Brinjal Fry, Vegetable Poriyal or simply complete it with a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam.
Cuisine : South Indian (Tamilnadu)
Course : Main
Spice Level : Low
Difficulty : Easy
Serves : 3- 4
Author : SM
Preparation Time - 15-20 Minutes
Cooking Time - 10 - 15 Minutes
INGREDIENTS :
Raw Rice – 1 Cup
Grated Coconut –1/2 Cup
Mustard - 1/4 Tspn
Bengal Gram Dhal – 1/2 Tspn
Grated Coconut –1/2 Cup
Mustard - 1/4 Tspn
Bengal Gram Dhal – 1/2 Tspn
Dry Red Chillies - 2 Nos.
Oil/Ghee – 2 Tbspn
Curry leaves – 1 Sprig
Salt – To Taste
Oil/Ghee – 2 Tbspn
Curry leaves – 1 Sprig
Salt – To Taste
Sugar - A pinch
METHOD :
- Cook raw rice as per instructions until soft (But not mushy). Allow it to cool down.
- Mix the Rice with 1 Tbspn of Oil and leave it aside.
- Grate the Coconut and keep it aside.
- Heat Oil/Ghee in a pan, splutter Mustard seeds, Bengal Gram Dhal, Dry Red Chillies and Curry Leaves.
- Add Grated Coconut and give a quick stir and leave it in low flame for few seconds.
- Add the cooked Rice along with Salt and a pinch of Sugar.
- Mix it until well combined in a very low flame.
- Serve it along with any spicy side dish of your choice.
- Goes well with Potato Varuval, Stir Fried Brinjals or any other vegetables.
NOTES :
- Can prepare this dish with par-boiled rice too.
- Cook the rice variety you are using, Al dente.
- Adjust the number of dry chillies to your preference.
- Ghee/Oil can be used for the dish.
- Can add more grated coconut to the rice if preferred.
- Can also add fried cashew nuts to the rice.
0 comments