Category: Healthy Cooking, Lunch, Traditional
Cuisine: Tamilnadu
Cooking Method: Pressure Cooking, Roasting, Sauteing
Yields: 4 Servings Difficulty: Medium Prep Time: 25 Mins Cook Time: 15 Mins Total Time: 40 Mins
Coconut Rice (தேங்காய் சாதம்) is a very simple and common variety rice made in all SouthIndian households. With many variations from family to family, I follow this version given here. Though I am not an ardent fan of this coconut rice, I make it when I have plenty of fresh coconut at home. I remember those school days, when my mom used to prepare this for my lunch box. One of my very good friend loves my mom’s coconut rice and would love to eat it. I was so generous in offering it to her as I was not much interested in coconut rice. Same is my with my dad, who still does not like coconut rice, though amma prepares the best coconut rice. This simple rice will definitely be a quick fix lunch box recipe. Do try this…
Ingredients
Adjust Servings
- Main Ingredients
- Tempering Ingredients
Instructions
- Wash and cook rice for 3 whistles. Once pressure is done, spread them in a plate and allow it to cool down. Soak the urad dal in the water while this is happening.
- Once the Urad dal is soaked for 15 – 20 min, drain water. Heat a pan and dry roast the soaked urad dal until golden brown. Set this aside and heat coconut oil in the same pan.
- Once it is medium hot, add green chili and items in the to temper column. Make sure to add the cashews at the last to avoid over burning.
- Add freshly grated coconut and roast them until a nice aroma comes in. This will come after frying for 3- 4 mins.
- Switch off the fire and add cooled down rice. Add salt and uniformly mix the rice along with it.
- Lastly, add the roasted urad dal to the coconut rice and serve with roasted potatoes.
Notes
- The addition of roasted Urad dal is optional and can be avoided. However, it gives a nutty and crunchy flavor to the coconut rice.
- Do not avoid using coconut oil for this recipe. It makes it super flavorful and tasty.