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)
Crispy on the outside, fluffy on the inside, these pan-roasted potatoes are a South Indian comfort food classic. Tossed in a simple yet flavorful spice blend, they make the perfect side for sambar or rasam rice. A quick and easy dish that everyone loves.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
Aromatic Coconut Rice with crispy potato roast & appalam – pure comfort food, perfectly spiced!
This south_indian dish is perfect for lunch. With 809.97 calories and 15.41g 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.
206cal
3gprotein
24gcarbs
11gfat
Ingredients
500 g Potatoes (About 3-4 medium-sized, starchy potatoes like Russet or Yukon Gold work well)
4 cup Water (For boiling potatoes)
1 tsp Salt (For boiling potatoes)
3 tbsp Sunflower Oil (Or any other neutral high-smoke point oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Adds a nutty flavor and crunch)
10 leaves Curry Leaves (Fresh curry leaves are recommended)
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tbsp Sambar Powder (Key for the authentic South Indian flavor)
Instructions
1
Boil the Potatoes
Wash the potatoes thoroughly under running water. Place them in a large pot.
Add 4 cups of water and 1 tsp of salt. Ensure the potatoes are fully submerged.
Bring to a boil and cook for 15-20 minutes until they are fork-tender but still firm. They should not be mushy.
Drain the hot water completely and let the potatoes cool down for about 10-15 minutes. This helps them firm up.
Once cool enough to handle, peel the skin and chop them into 1-inch cubes.
2
Prepare the Tempering (Tadka)
Heat the sunflower oil in a wide, heavy-bottomed pan or cast-iron skillet over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.
Add the urad dal and sauté for 30-45 seconds until it turns a light golden brown. Be careful not to burn it.
Carefully add the curry leaves and asafoetida. They will splutter, so stand back slightly.
