Coconut Rice, South Indian Coconut Rice by Tarla Dalal

Coconut Rice, south indian rice recipe
Recipe Link : https://www.tarladalal.com/Coconut-Rice-South-Indian-Coconut-Rice-32890r

-------------------------------------------------------------------
Tarla Dalal's Social Media Links

Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com
Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
Like Facebook | https://goo.gl/mdcqLb
Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
Get Tarla Dalal IOS App | https://goo.gl/8jwErB
Get Tarla Dalal Android App | https://goo.gl/zxr56A
Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
Twitter | https://twitter.com/Tarla_Dalal

Coconut Rice, South Indian Coconut Rice

Rice preparations that highlight a single ingredient like Lemon Rice, Tamarind Rice , Raw Mango Rice or Coconut Rice are more popular in south India than pulaos. Each of these has a unique flavour, which sets it apart from other rice preparations. Here, in this delectable Coconut Rice recipe, you will be able to savour the satiating texture and nutty flavour of coconut, perked up with a traditional tempering of mustard seeds, dals, etc. While sesame can be omitted from the recipe, adding it accentuates the flavour and aroma of the Coconut Rice making it all the more enjoyable.
The crunch of roasted cashews is another aspect to look forward to in every mouthful of this delicious rice.

Preparation Time: 15 minutes.
Cooking Time: 12 minutes.
Serves 4.

½ cup freshly grated coconut
2½ cups cooked rice (chawal)
2 tbsp sesame seeds (til)
1 tsp ghee
3 tbsp broken cashewnuts (kaju)
2 tsp oil
1 tsp urad dal (split black lentils)
1 tsp chana dal (split Bengal gram)
1 tsp cumin seeds (jeera)
1 tsp mustard seeds (rai / sarson)
1 whole dry Kashmiri red chilli, broken into pieces
7 to 8 curry leaves (kadi patta)
½ tsp asafoetida (hing)
2 tsp finely chopped green chillies
Salt to taste

1. Heat a small broad non-stick pan, add the sesame seeds and dry roast on a medium flame for 3 to 4 minutes, while stirring continuously.
2. Allow the mixture to cool completely.
3 When cool, blend in a mixer to a coarse powder and keep aside.
4. Heat the ghee in the deep-non kadhai, add the cashewnuts and sauté on a medium flame for 2 to 3 minutes. Remove and keep aside.
5. Heat the oil in the same non-stick deep kadhai, add the urad dal and chana dal and sauté on a medium flame for 30 seconds.
6. Add the cumin seeds, mustard seeds, red chillies, curry leaves and asafoetida and sauté on a medium flame for 1 minute.
7. Add the prepared sesame powder, green chillies, coconut, rice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve hot garnished with sautéed cashewnuts.