Coconut Rice
Fragrant South Indian coconut rice tossed with coconut, cashews, and a classic tempering. A flavorful one-pot meal ready in under 30 minutes.
Ingredients
0/11- 3 cups Cooked Basmati Rice
- 1/2 cup Desiccated Coconut
- 2 tbsp Cashew Nuts
- 2 tbsp Peanuts
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tsp Chana Dal
- 2-3 Dried Red Chillies
- 10-12 Curry Leaves
- 2 tbsp Coconut Oil
- to taste Salt
Step-by-Step Instructions
Heat coconut oil in a pan. Add mustard seeds and let them splutter. Then add urad dal and chana dal, frying until golden.
Add cashew nuts, peanuts, and dried red chillies. Fry until nuts are lightly browned.
Add curry leaves and desiccated coconut. Toss on low heat for 2-3 minutes until the coconut is lightly toasted.
Add the cooked rice and salt. Gently toss everything together on low heat for 3-4 minutes until well combined.
Serve hot, garnished with fresh curry leaves and a squeeze of lemon if desired.
Chef's Notes
Use day-old rice for the best texture — freshly cooked rice can become mushy. Spread the rice on a plate and let it cool before adding to the pan. A squeeze of lemon at the end brightens up the flavors beautifully.
