Coconut rice is a famous South Indian delicacy which can be easily made in 15 minutes. The blend of fresh coconut with rice is simply delicious. I usually prefer eating it just with some appalam or chips.
Check out the video to make Coconut Rice using Idhayam Mantra Groundnut Oil:
We call it thengai sadam in Tamil Nadu. Thengai means coconut and it is widely used in India from cooking to religious ceremonies. Thengai sadam is also made for auspicious ocassions like aadi perukku, navratri etc. You can also try Betel leaves rice recipe from my blog.
Coconut Rice recipe
- Raw Rice - 1 cup (I have used sona masuri raw rice)
- Grated coconut – 1/2 cup
- Mustard seeds –1 tsp
- Chana dal/split chickpeas – 1 tbsp
- Urad dal/white lentil – 2 tsp
- Red chillies – 2
- Green chillies - 2 (finely chopped)
- Curry leaves – 1 sprig
- Ginger finely chopped – 1 tbsp
- Asafoetida – 1/8 tsp
- Cashew nuts - 10 (broken)
- Raw Peanuts - 15
- salt to taste
- Coconut oil - 2 tbsp
Clean rice in water nicely. Soak it for 15-20 minutes .Drain that water and pressure cook rice with 2 cups of water. Spread the cooked rice in a plate a and set it aside.
Heat oil in a pan and add mustard seeds and asafoetida.
When mustard seeds crackle, add chana dal, urad dal, red chilli, cashew nuts, peanuts and roast till it becomes slightly brown.
Add green chilies, ginger and curry leaves and sauté for a few seconds.
Lower the flame and add grated coconut and sauté for few seconds.
Add cooked rice and salt and mix it well.
Transfer it into a serving bowl and serve it hot with some chips or papads or any side dish with gravy.