Ingredients for South Indian Coconut Rice
- 2 cups basmati rice (rinsed)
- 1 tablespoon coconut oil
- Dried Red Chilies
- Channa Dal
- 1/2 teaspoon urad dal
- Brown Mustard Seeds
- 1 sprig curry leaves
- salt to taste
- Asafoetida Powder
- 1 cup grated fresh coconut (OR 1 1/4 cups desiccated coconut, soaked in warm water for 1 hour, then drained and squeezed dry)
- Fresh Cilantro
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How to Make South Indian Coconut Rice
- Heat 1 tablespoon of coconut oil in a pan over medium heat. Add 1 teaspoon mustard seeds and let them splutter.
- Add 1/2 teaspoon urad dal and 1/2 teaspoon chana dal. Roast until golden brown, about 2-3 minutes.
- Add 2-3 dried red chilies (broken into pieces) and a sprig of curry leaves. Saute for 30 seconds until fragrant.
- Add 1 cup of finely grated fresh coconut (or 1 1/4 cups desiccated coconut, soaked and squeezed dry as instructed in the description). Saute for 2 minutes.
- Add 2 cups of basmati rice (rinsed). Saute for 1 minute.
- Add 4 cups of water, salt to taste, and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
- Fluff the rice with a fork. Garnish with chopped cilantro (2 tablespoons) before serving.
- Serve hot with your favorite curry, especially seafood curries.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
29g
Fat
153g
Carbs
29g
