Thursday, April 19, 2012


An easy-to-make rice variety, coconut rice can be prepared and eaten with fryums if you want a change from the daily menu or want a light meal or for packed lunch for kids / adults. An ideal recipe to try out with left-over rice!
It is also one of the numerous items served at grand feasts.

Serves 2

Rice (Basmati) – ½ glass
Freshly grated coconut – 5-6 tbsp
Mustard seeds – ½ tsp
Urad dal – 1 tsp
Chutney dal (pottu kadalai) – 1 tbsp
Green chilli – 1 (chopped fine)
Curry leaves – 7
Ghee / oil – 3 tbsp
Cashew nuts – 8
Salt to taste

Cook the rice, cool and then spread on a plate.
Heat 1 tsp ghee in a kadhai and fry the cashews till golden brown and remove.
To the same kadhai add 3 tbsp of ghee / oil and add mustard seeds, urad dal and chutney dal.
When they crackle, add green chilli pieces and curry leaves, followed by the grated coconut.
Fry on low heat till it turns golden brown and turn off the stove.
Sprinkle a little salt and mix well.
Add the cooled rice with required salt and mix well gently.
Serve with pappadam or fryums.

The rice should not be overcooked.
If you have left-over rice, you can use it to make this as a quick snack.
If there are just two members in your family, pressure-cook 1 cup of rice and use half portion for coconut rice and the remaining portion to prepare 'thayir chadham'.

© Copyright 2011. Brinda Balasubramonian.

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