Coconut is a “Tree of Life”—a tree that is useful from head to toe and beyond. Every part of the coconut tree is used. We have learned from a range of facts and statistics that the benefit of coconut is tremendous.
Coconut rice is a flavorful and simple rice dish made with freshly grated coconut, tempering spices, curry leaves, and rice. It is one of the most basic South Indian Foods made for festivals and special occasions.
From an Ayurvedic Standpoint:
It is said to be helpful to people with Pitta and Vata doshas in Ayurveda. People with Kapha dosha may still use it, but only in moderation. Coconut is a gluten-free food! Coconut flour is now accessible and can be used in a variety of recipes. It is an alkaline food with a large content of saturated fat and fiber. It also includes protein as well as minerals including calcium, iron, potassium, and magnesium. It has a low GI due to its high-fat content and can lower the overall GI of any meal when added.
Servings: 4
Time to Prepare: 30 minutes
Ingredients:
- 5 cup cooked rice (Sona Masoori, if possible)
- 1 fistful of peanuts
- 3 to 4 tbsp ghee
- 1 ½ tbsp Urad dal
- 1 sprig curry leaf (10-12)
- 2 tbsp cashew nuts (crushed)
- 1tsp mustard seeds
- 1tbsp channa dal
- 4 to 5 green chilies
- Pinch of hing
- Few sprigs of coriander leaves
- Salt (as per taste)
Masala for Coconut Masala Rice:
- 1 ½tbsp urad dal
- ½ tsp peppercorns
- 1 tsp of white til seeds
- 3 tbsp of dry copra
- ½ tsp ghee
- 4 to 5 byadgi chillies
- 1 tsp turmeric powder
Instructions:
For the Simple Coconut Rice
- Cook the rice first; use 2 cups of rice and around 4.5 cups of water for this. This depends on the rice; to create these rice specialties, I normally cook the rice slightly softer. However, don’t make it too soft or it will ruin the flavor of any rice variety.
- Once the rice has been cooked and the pressure has been removed, spread it out on a plate so the rice grains do not stick together.
- Meanwhile, heat 2 tbsp Ghee or Coconut Oil in a wok over low to medium heat, then add freshly grated coconut and fry until golden brown. Once completed, set it aside until required.
- Then, heat the ghee in a wok and add a tsp of mustard seeds. As they splutter, add the peanuts and fry them until they change color. Eventually, add the slit green chilies and fry them until they become mildly white.
- Now add the chana dal and urad dal. As it changes color, add a teaspoon of cumin and curry leaves, along with a pinch of Hing.
- Add the salt and roasted coconut to the wok, along with the chopped coriander leaves and cooked cooled rice. Mix everything until well blended.
- Cover the lid for 5 minutes on low heat to allow the rice to absorb all of the spices.
- Switch off the heat and serve.
To make Masala Coconut Rice:
The same ingredients as before, plus a masala powder to go along with the above-mentioned ingredients. Except for the green chilies, which should be reduced to 2 or 3.
- In a wok, heat the ghee over low heat and add the peppercorns, urad dal, Byadgi chillies, and white Til seeds for 2 to 3 minutes, or until they all change color.
- Add the turmeric and dry copra and cook for another 2 to 3 minutes, or until the copra becomes golden brown.
- Once finished, place it on a plate to cool.
- Once it’s cool, grind it into a powder.
- Make the rice as said above exactly but, add this powder in step 6 with other ingredients mix well until well combined.
