🌱 Vegetarian & Vegan Friendly | Time: 30m | Gluten-Free
We were in the beautiful town of Courtallam in Tamil Nadu visiting Sam's relatives, and we have Sam's sister-in-law, Shanti Anni (Anni = sister-in-law in tamil), who showed us how to make a simple and easy coconut rice for (at least) TEN people!
THIS RECIPE YIELDS:
10 to 15 servings
Time breakup by activity
TOTAL TIME: 30 minutes
Grated Coconut (2 full coconuts)
Soaked Urad Dal (about 120g - or to taste)
50g Cashew Nuts (fried in ghee or added as they are)
Fresh Green Chillies (about 20g, or to taste - roughly 6 to 8 pieces, sliced in half, down the middle)
Dried Red Chillies (about 20g, or to taste - roughly 6 to 8 pieces)
Curry Leaves (2 to 3 sprigs, or to taste)
Salt - 3 teaspoons, or to taste
Rice - 600g
Coconut Oil - 5 to 8 tablespoons, or to taste
Mustard seeds - 2 to 3 teaspoons, or to taste
Boil and cook the plain rice as you'd normally cook rice, and keep aside. While rice is cooking, start the following process:
Step 1: In a kadai, on high flame (or medium, depending on the strength of your burner) add 5 to 8 tablespoons of Coconut oil.
Step 2: Once the oil is hot, add the mustard seeds and wait for them to start spluttering.
Step 3: Next, add in the green chillies, followed by the curry leaves, and then the red chillies. Sautee well.
Step 4: Add in the soaked urad dal, and keep sauteeing till the urad dal gets fried in the oil and turns a light brown color (about 2 to 3 minutes).
Step 5: Add in the grated coconut and mix well. Cook for another 2 to 3 minutes.
Step 6: Add 3 teaspoons of salt (or to taste)
Step 7: Add in the cashew nuts and mix well
Step 8: Turn off the stove, and add the mix into the plain rice. Mix well.
Your delicious coconut rice is ready!
You can alter this proportion down for a smaller quantity by simply reducing the size of the portions used in this recipe.
Check out the step-by-step video guide below!