A fragrant South Indian rice dish where fluffy rice is tossed with fresh coconut and a crunchy tempering of lentils and spices. A quick and delicious way to use leftover rice, perfect for lunchboxes or as a side dish.
Prep10 min
Cook15 min
Servings4
Serving size: 1.5 cup
414cal
7gprotein
57gcarbs
17g
Ingredients
4 cup Cooked Rice (Use cooled, day-old Sona Masuri or Basmati rice for best results)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tbsp Chana Dal (Split and skinned Bengal gram lentils)
A classic Goan dry mushroom dish, known as 'sukhem', featuring earthy mushrooms and sweet, freshly grated coconut. This semi-dry curry is brought to life with a tangy tamarind and a coarse spice blend, making it a perfect vegetarian side for steamed rice and dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Coconut Rice, Mushroom Sukhem and Kachumber Salad
Aromatic Coconut Rice with perfectly spiced Mushroom Sukhem & fresh salad. Comfort food with a flavorful twist!
This goan dish is perfect for lunch. With 677.8199999999999 calories and 14.760000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup Grated Coconut (Freshly grated is best, but frozen (thawed) works too)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tsp Lemon Juice (Optional, for a tangy finish)
Instructions
1
Prepare the rice. If using freshly cooked rice, spread it on a large plate or tray to cool completely. Gently fluff with a fork to separate the grains. This is crucial to prevent the final dish from becoming mushy.
2
Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
3
Add the urad dal, chana dal, and cashews to the pan. Sauté continuously for 2-3 minutes, until the dals and cashews turn a light golden brown and become aromatic. Be careful not to burn them.
4
Lower the heat and add the broken dried red chilies, fresh curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and fragrant.
5
Add the grated coconut to the pan. Sauté on low heat for 1-2 minutes until it is just heated through and fragrant. Do not let the coconut change color, as this will alter the taste and texture.
6
Add the cooled, fluffed rice and salt to the pan. Mix everything together gently with a spatula or a light hand, ensuring you don't break the rice grains. Cook for 2-3 minutes, until the rice is heated through and evenly coated with the coconut mixture.
7
Turn off the heat. If using, stir in the fresh lemon juice. Garnish with freshly chopped coriander leaves. Serve warm.
Servings4
Serving size: 1 cup
216cal
5gprotein
20gcarbs
15gfat
Ingredients
400 g Button Mushrooms (cleaned and quartered)
2 medium Onion (finely chopped)
1 cup Fresh Coconut (grated)
5 count Dried Red Chillies (Goan or Bedgi variety recommended)
1 tbsp Coriander Seeds
1 tbsp Tamarind (seedless)
0.25 cup Warm Water (for soaking tamarind and grinding)
0.5 tsp Turmeric Powder
2 tbsp Coconut Oil
0.5 tsp Mustard Seeds
10 count Curry Leaves
0.5 tsp Jaggery (grated, optional)
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Masala Paste
Soak the tamarind in 1/4 cup of warm water for 10 minutes.
Squeeze the pulp from the tamarind into the water and discard any fibrous parts.
In a grinder jar, combine the grated coconut, dried red chillies, coriander seeds, and turmeric powder.
Add the prepared tamarind water and grind to a coarse, thick paste. Add a splash more water only if necessary to help with grinding. Set aside.
2
Sauté Aromatics and Onions
Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter.
Immediately add the curry leaves and sauté for 30 seconds until fragrant.
Add the finely chopped onions and cook for 6-7 minutes, stirring occasionally, until they become soft and translucent.
3
Cook the Mushrooms
Add the quartered mushrooms and salt to the pan. Mix well and cook for 5-7 minutes.
The mushrooms will release their natural water; continue to cook until most of this water has evaporated.