How To Make Coconut Rice Recipe
Coconut rice recipe is one of the most famous food which has its origin from the Indian subcontinent. It is an authentic South Indian recipe which is very mild and tasty
Coconut rice is made of rice mixed with grated coconut. It is famous in the states like Tamil Nadu, Andra Pradhesh and Karnataka.
Coconut Rice's Special Features
Coconut rice recipe is an all time favourite recipe of mixed rice in homes of South India. It is prepared during festivals like navrathri and Pongal in Tamil Nadu. It is also prepared as `prasadham` for pujas held at temples and as well as at homes. It is prepared using coconut oil which enhances its flavor.
Since it is less spicy, it is preferred by people of all age groups right from children to adults. It tastes extraordinary when it is garnished with roasted peanuts and cashews.
Authenticity of Coconut Rice Recipe
The usage of coconut is indispensable in any South Indian food and while talking about coconut based foods, coconut rice is the first and foremost dish that comes to our mind. It occupies an important place in the South Indian cuisine. You can find its prevalence right from top restaurants to small hotels. The nice flavor of coconut oil and the roasted curry leaves make this dish more palatable.
Uniqueness Of Coconut Rice Recipe
The unique feature of coconut rice lies in its simplicity. It tastes light and less spicy and it is also very easy to prepare. It takes hardly fifteen minutes to prepare this rice. So it is an easy option if you plan for a quick lunch and a lovely dish for the lunch box. Coconut rice when accompanied with potato fry makes a terrific combination for a mini meal. This vegan dish is the best choice if you want a simple yet delicious dish with less effort.
Ingredients Required To Make Coconut Rice Recipe
How To Make Coconut Rice Recipe
Take a cup of raw rice and put it in a vessel and pour some water in it. Let it soak for some time.
After twenty minutes, wash it thoroughly and pour two and a half cups of water in it and keep the vessel inside a pressure cooker and close it with a lid.
Place the pressure cooker in the gas stove and switch it on. Let the flame be in high mode.
After a few minutes you will see the steam coming out of the middle portion of the lid.
At this stage, just put the whistle over the lid and just wait for two whistles.
After two whistles, set the flame in sim mode and just wait for one more whistle.
When you get the third whistle, you can switch off the stove as the rice is cooked now.
Do not open the cooker immediately, as there would be pressure mounted up inside.
Let it cool down for a few minutes before opening.
After ten minutes, you can open the lid and take the rice out and keep it aside.
Now the rice is ready for preparation.
Place a broad pan in the stove a pour two table spoons of coconut oil in it. Set the pan in medium flame.
Once it is heated, add a spoon of mustard seeds it.
Now slowly add half a tea spoon of jeera seeds, three red chillies, a few curry leaves in it and let it splutter.
Similarly add a tea spoon of broken urad dal, a tea spoon of chana dal and once they turn golden brown, sprinkle a pinch of asafoetida in the pan and saute it well.
At this point, take one and a half cup of freshly grated coconut and add it little by little into the pan. Add the required amount of salt.
On the other hand, keep stirring the ingredients in the pan so that the mixture does not turn brown.
Once the raw smell of the coconut goes off, you can simmer the flame and let it cook for two to three minutes.
When the entire mixture turns golden colour, and when you get a nice flavor out of the pan, you can ensure that it is cooked fully.
Remove the pan from the stove and keep it aside.
Meanwhile, transfer the hot rice into a broad plate so that it gets cooled a bit in order to favour the proper mixing of the rice with the coconut mixture.
Subsequently add the coconut mixture to the cooked rice and stir gently.
Add it by portions so that you can ensure a proper mixing of both the rice and the coconut mixture.
Now the coconut rice is ready.
Place the pan in the stove and keep it in medium flame. Pour a little ghee and once it is heated, add the cashews and peanuts into it and roast it till golden brown.
Garnish the coconut rice with the roasted nuts and in the remaining ghee just roast some more curry leaves and one it gets crispy switch off the stove.
Sprinkle these curry leaves over the coconut rice.
Now the coconut rice is ready to eat.
Serve coconut rice with any pickle from the South Indian cuisine. For example, ginger pickle goes well with this rice.
Baby potato fry is the ideal side dish for this yummy coconut rice.
You can also serve it with a wide range of papads like masala papad, arisi vathal or milagu appalam.
It makes a grand lunch if taken with Dhal fry and a south Indian `rasam`.
Things To Remember for Making A Delicious Coconut Rice Recipe
- Always use a thick and heavy bottomed vessel to prepare coconut rice in order to ensure perfect cooking.
- Use coconut oil for the entire process as it enhances the taste of the dish.
- Freshly grated coconut is preferred rather than frozen ones as it gives the best result.
- If you do not prefer raw rice, or if you do not get it, you can also use boiled rice or basmati.
- Garnishing it with roasted cashews and peanuts are optional.
- While cooking the rice just ensure that it is non sticky.
- Instead of pressure cooking, you can also cook the rice directly.
- If you do not like the taste of coconut oil predominating the dish, you can use any other cooking oil.
Ingredients
Directions
Take a cup of raw rice and put it in a vessel and pour some water in it. Let it soak for some time.
After twenty minutes, wash it thoroughly and pour two and a half cups of water in it and keep the vessel inside a pressure cooker and close it with a lid.
Place the pressure cooker in the gas stove and switch it on. Let the flame be in high mode.
After a few minutes you will see the steam coming out of the middle portion of the lid.
At this stage, just put the whistle over the lid and just wait for two whistles.
After two whistles, set the flame in sim mode and just wait for one more whistle.
When you get the third whistle, you can switch off the stove as the rice is cooked now.
Do not open the cooker immediately, as there would be pressure mounted up inside.
Let it cool down for a few minutes before opening.
After ten minutes, you can open the lid and take the rice out and keep it aside.
Now the rice is ready for preparation.
Place a broad pan in the stove a pour two table spoons of coconut oil in it. Set the pan in medium flame.
Once it is heated, add a spoon of mustard seeds it.
Now slowly add half a tea spoon of jeera seeds, three red chillies, a few curry leaves in it and let it splutter.
Similarly add a tea spoon of broken urad dal, a tea spoon of chana dal and once they turn golden brown, sprinkle a pinch of asafoetida in the pan and saute it well.
At this point, take one and a half cup of freshly grated coconut and add it little by little into the pan. Add the required amount of salt.
On the other hand, keep stirring the ingredients in the pan so that the mixture does not turn brown.
Once the raw smell of the coconut goes off, you can simmer the flame and let it cook for two to three minutes.
When the entire mixture turns golden colour, and when you get a nice flavor out of the pan, you can ensure that it is cooked fully.
Remove the pan from the stove and keep it aside.
Meanwhile, transfer the hot rice into a broad plate so that it gets cooled a bit in order to favour the proper mixing of the rice with the coconut mixture.
Subsequently add the coconut mixture to the cooked rice and stir gently.
Add it by portions so that you can ensure a proper mixing of both the rice and the coconut mixture.
Now the coconut rice is ready.
Place the pan in the stove and keep it in medium flame. Pour a little ghee and once it is heated, add the cashews and peanuts into it and roast it till golden brown.
Garnish the coconut rice with the roasted nuts and in the remaining ghee just roast some more curry leaves and one it gets crispy switch off the stove.
Sprinkle these curry leaves over the coconut rice.
Now the coconut rice is ready to eat.
Serve coconut rice with any pickle from the South Indian cuisine. For example, ginger pickle goes well with this rice.
Baby potato fry is the ideal side dish for this yummy coconut rice.
You can also serve it with a wide range of papads like masala papad, arisi vathal or milagu appalam.
It makes a grand lunch if taken with Dhal fry and a south Indian `rasam`.
