Thursday, 9 July 2009

Coconut Rice

The easiest of the variety rices I can think of is the Coconut Rice.
I used to prepare this when ever there wasn't enough time left before rushing to office.

This preparation would take considerably less time considering the fact that the rice has already been cooked and is steaming hot in the rice cooker :)

I'm using desiccated coconut powder here since only that is available here in Tokyo. :) If living in a place where you can grab fresh coconut, go ahead with it.

Now to the things you need and how you go about it for 3 cups of cooked rice :)


1. Desiccated coconut powder - as per your taste buds. I would say about 2-3 tablespoons.

2. Red Chillies - 2/3

3. Channa Dal (Hindi) / Kadala parupu (tamil) / Senaga Pappu (telugu) - 1 teaspoon

4. Urad Dal (hindi) / Ulutham Parupu (tamil) / Minapappu (telugu) - 1 teaspoon

5. Curry leaves

6. Mustard - 1/2 teaspoon

7. Oil - as required

Here's how you go about it -

1. Heat the oil in a kadai.

2. Once the oil has heated up, add Channa Dal, Urad Dal. Once they change the colour slightly add the mustard seeds and let them pop.

3. Now add red chillies, curry leaves.

4. Add the desiccated coconut powder, salt and mix well. Leave on simmer for a couple of minutes.

5. Add the above mixture to the hot steaming rice and mix well.

The delicious and yummy coconut rice is ready to serve. :)
You could fry cashews/groundnuts and add them before serving.

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