Coconut rice, best coconut rice recipe. Freshly grated coconut, combined with cooked rice and seasoned with dals and spices is another best choice for lunch box.
During any festival season we offer no onion and no garlic food to the deity. Coconut rice is the best recipe of South India come under no onion garlic rice recipe category. The sweetness of coconut and spicy green chillies makes it a flavorful rice. It can be served without any side dish. I prefer to add freshly shredded coconut, instead of ground coconut powder. Easily made and can be served in the lunch box. To goddess Durga, we offer rice varieties and other sweets prasadams too. During festival season we collect a lot of coconuts, to make the best use of them, we make different varieties of recipes with them.
You can check them out here:
coconut ladoo
coconut laskora
coconut powder
Check out the other rice varieties which can be offered to the deity during any festival:
Tomato Pulihora
Curd Rice
Peanut Rice
Lemon Rice
Chintapandu Pulihora
About Coconut Rice:
- Rice: Use regular rice. Pressure cook it for 3 whistles with 1:2 ratio. No need to soak it.
- Coconut: Fresh coconut tastes best.
- Seasoning: Urad dal, chana dal, mustard seeds and cumin seeds along with slit green chillis and asafoetida enhances the taste of coconut rice. Adding peanuts is another best option.
Step by step Procedure:
- Step 1: Shred Coconut: Take out the coconut flesh from its shell and grate it on a cheese grater. We can coconut grater to do so.
- Step 2: Cook Rice: Pressure cook the rice with 1:2 ratio water.
- Step 3: Spread Rice: Once rice cooked well spread it on a wide plate to cool completely.
- Step 4: Tadka: Add oil and salt to absorb extra moisture from the rice.
- Heat oil in a kadai, add groundnuts, bengal gram and black gram to it, fry them and then curry leaves.
- Add mustard seeds and cumin seeds. When they start spluttering, add asafoetida.
- Add split green chillies. Fry them till they turn crispy. Add this tempering to already spread rice.
- Step 5: Combine coconut: Add shredded coconut, tadka, salt to the rice and combine it well.
Check the recipe card for clear understanding.
Coconut Rice | Festival Special Recipe | No Onion No Garlic Recipe
Ingredients
- 1 Cup Rice
- 1 & 1/4 Cup Freshly Shredded Coconut
- 2 Tbsp Oil and Ghee
- 1 Tbsp Groundnut
- 1/2 tbsp Black Gram/Urad Dal
- 1/2 tbsp Bengal Gram/Chana Dal
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 to 4 Red Chillies
- 1/4 tsp Asafoetida
- 3 to 4 Green Chillies
- 5 to 7 Curry Leaves
Instructions
- Pressure cook the rice with 2 cups of water. I took 1:2 ratio of rice and water.
- If you are increasing rice quantity, increase water also proportionately.
- Once cooker cooled, spread the rice onto a wide plate.
- Add oil and salt to absorb extra moisture from the rice.
- Split green chillies and shred coconut.
- For shredding coconut, take out the coconut flesh from its shell and grate it on a cheese grater.
- We can coconut grater to do so.
- Heat oil in a kadai, add groundnuts, fry them till they turn ligh brown colour.
- Add bengal gram and black gram to it, fry them and then curry leaves.
- Add mustard seeds and cumin seeds.
- When they start spluttering, add asafoetida.
- Add split green chillies. Fry them till they turn crispy.
- Add this tempering to already spread rice.
- Mix all of them well.
- Serve coconut rice recipe with curd or any pickle.
