Coconut Rice | Festival Special Recipe | No Onion No Garlic Recipe
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.
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.
Notes
Use fresh coconut.
Use normal regular rice only, do not use basmati rice.
Basmati rice would have some flavour which does not suit with the dish.