Thursday, May 17, 2012

Coconut Rice

If anyone is interested in astrology, today is Jupiter transition from Aries into Libra. So I wanted to cook a vegetarian meal today to observe Jupiter or "Guru" transition.


Coconut rice is very popular in southern regions of India. Grated coconut is cooked with lentils, curry leaves until crisp and added to cooked rice. The crunchiness of the lentils and cashews and the coconut make this a perfect snack or breakfast dish.


Ingredients:
1 cup freshly grated coconut
1 1/2 cups cooked basmatic rice
1 tsp urad dal
2 tsp channa dal
4 dried red chillies
1 tsp mustard seeds
1/4 tsp asafoetida powder
2 sprigs of curry leaves
3 Tbsp cashew, cut into half
2 Tbsp minced cilantro leaves
Salt to taste
Method:

Heat about 2 tablespoon safflower oil and when oil is hot, add the mustard seeds and let it pop. When it starts popping, add the urad dal, channa dal, red chillies and the cashews. After a minute add the coconut flakes, asafoetida and the curry leaves and cook on medium low heat until the mixture turns a nice brown color and the coconut is crispy. This will take about 10 or so minutes. Then add the rice and salt and gently mix them well. Adjust seasonings. Add minced cilantro and serve warm.













2 comments:

  1. I just made this with dried coconut powder and added a 1/2 cup of water. It was absolutely delicious. Thank you for sharing this recipe!

    ReplyDelete