Coconut Rice
Ingredients
- ¾ Cup Raw Rice
- 1 tsp Salt (adjust per taste)
- 2 tsp Oil
- ¼ tsp Mustard
- 1 Tbsp Chana dal
- ½ tsp Broken Urad dal
- 8 Cashews
- ¼ tsp Jeera
- ¼ tsp Asafoetida
- 1 sprig Curry Leaves
- 2 Green Chilli (slit)
- 1 inch Ginger (finely chopped)
- 1 Cup Grated Coconut
Instructions
- First, Cook the rice along with ½ tsp salt. Keep it aside and bring it to room temperature.
- Now heat a pan with oil, add the mustard, let it splutter, and then add all the ingredients starting from chana dal to ginger in the given order.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/crtadka.jpg" alt="coconut" width="48%"> <img src="//revisfoodography.com/wp-content/uploads/2017/02/crginger.jpg" alt="coconut" width="48%"> - Then set the flame to low-medium and Saute them till there color changes to golden brown.Now add the grated coconut and saute for 1 minute and turn off the flame.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/crcoconut.jpg" alt="coconut" width="48%"> <img src="//revisfoodography.com/wp-content/uploads/2017/02/crmixture.jpg" alt="coconut" width="48%"> - Add the cooked rice and ½ tsp salt and mix thoroughly.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/crmix.jpg" alt="coconut" width="48%"> <img src="//revisfoodography.com/wp-content/uploads/2017/02/crdone.jpg" alt="coconut" width="48%"> - Enjoy with pickle.<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/coconut-rice-2.jpg" alt="coconut rice" width="100%">
Notes | FAQ
- I used freshly grated coconut. In case of using frozen grated coconut bring it to room temperature and use.
- In case using left-over cooked rice, you can add it to the coconut mixture and saute for a few minutes in low flame until the rice heats ups.
- I had used ½ the salt while cooking rice and remain salt while mixing.