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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.
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.
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.
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.
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.
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.
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.
Turn off the heat. If using, stir in the fresh lemon juice. Garnish with freshly chopped coriander leaves. Serve warm.
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.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 405.81 calories per serving with 7.28g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
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For a different crunch, add 2 tablespoons of raw peanuts along with the dals and fry until golden.
You can add finely chopped carrots, green beans, or peas to the tempering to make it more nutritious. Sauté them until tender before adding the coconut.
For a healthier, high-fiber version, substitute white rice with cooked brown rice. The texture will be slightly chewier.
Increase the number of dried red chilies and add 1/4 teaspoon of black pepper powder along with the salt for a spicier kick.
Coconut is rich in medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized quickly by the body for energy. Coconut oil also provides these beneficial fats.
The primary ingredient, rice, is a carbohydrate-rich grain that provides a quick and easily digestible source of energy for the body.
Coconut is a good source of manganese, which is essential for bone health and metabolism. It also contains copper and selenium, important antioxidant minerals.
The spices used in the tempering, such as hing (asafoetida) and curry leaves, are known in traditional medicine to aid digestion and prevent bloating.
One serving of Coconut Rice (approximately 1.5 cups or 220g) contains around 420-450 calories. The exact number can vary based on the type of rice and the amount of oil and coconut used.
Coconut Rice can be part of a healthy diet when eaten in moderation. It provides quick energy from carbohydrates and healthy fats from coconut. Coconut contains medium-chain triglycerides (MCTs), which are metabolized differently than other fats. The dish is also naturally vegan and gluten-free.
Yes, you can use unsweetened desiccated coconut. For best results, soak 3/4 cup of desiccated coconut in 3-4 tablespoons of warm water for about 10-15 minutes before adding it to the pan. This helps to rehydrate it and prevents the dish from being too dry.
The most common reason for mushy coconut rice is using hot, freshly cooked rice. It's essential to use rice that has been completely cooled, preferably day-old refrigerated rice, as the grains are firmer and less likely to break. Also, be very gentle when mixing the rice with the other ingredients.
Coconut Rice pairs wonderfully with a variety of South Indian side dishes. Serve it with avial (mixed vegetable stew), potato roast, any vegetable poriyal (stir-fry), papadams, or a simple pickle and curd (yogurt).
This recipe is naturally vegan as it uses coconut oil and does not contain any dairy or animal products.
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