One of South Indian's favorite rice dishes that is made often for quick lunch or lunch box.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian, South Indian

Ingredients

  • 1.5 cups cooked sona masoori rice ((any kind of rice))
  • 1/2 cup grated coconut ((fresh or frozen))
  • 2 green chillies (slit lengthwise)
  • 1 broken red chilies (optional)
  • 1 teaspoon chopped ginger
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin (jeera) seeds
  • 1 teaspoon chana dal
  • 1 teaspoon split urad dal
  • 1 stalk curry leaves
  • 8-10 cashew nuts ((or peanuts))
  • 1 pinch asafoetida(hing) ((optional))
  • 1 tablespoon coconut oil ((or ghee))
  • salt (as needed)

Method

  1. Heat 1 tablespoon of oil/ghee in a Kadai. Add mustard, cumin seeds, dals, red chili, hing saute for 1 minute till dals turn light brown.
  2. Add cashew nuts, green chilies, curry leaves, ginger. Saute for another 1 minute.
  3. Then add freshly grated coconut, salt, and saute it for 1-2 minutes.
  4. Once cooked, add cooked rice and adjust salt, mix well and turn off the flame.
  5. Coconut Rice is ready & serve hot with raita.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.