Coconut Rice

Coconut rice is an easy, quick and flavorful dish. It is a simple South Indian lunch typically served with a spicier accompaniment, think a curry or roasted veggies. I have a serving suggestion in the picture below with spicy potato fry and cool curd/yogurt rice. I'll upload recipes for each of these soon!

The recipe will take you about 10 minutes to put together once you have all the ingredients.

Ingredients:

• 1-2 cups Cooked Rice

• 1-2 cups Grated Coconut (frozen or fresh)

• 1 tsp Mustard seeds

• 1 tsp Cumin seeds

• 1 tbsp Chana Dal (Split Chickpea)

• 1 tbsp Urad Dal (Skinned Black Gram)

• 10 Cashews (chopped)

• 1 dried Red Chilli

• 1 Sprig Curry Leaves

• 2 Green Chillies (chopped)

• 2-3 tbsp Oil

• 1 tsp Salt

• 1 pinch Hing (Asafoetida)

The Tempering:

1. Heat a pan and add 2-3 tbsp of oil. Once the oil is warmed, add the mustard and cumin seeds, chana and urad dal, cashews, dried red chilli, curry leaves and green chillies. Saute for about 2 minutes or until the dal is roasted.

2. Add a pinch of asafoetida, the coconut and salt. Saute for about 2-3 minutes.

3. Add the cooked rice and mix well. Let the rice stand in the pan for about 10 minutes before serving. Coconut rice is ready!