Coconut Rice
Fluffy rice tossed through a fragrant coconut and toasted-dal tempering with cashews and curry leaves. Mild, nutty and quintessentially Tamil.
30 min 2 servingsEasy
Ingredients
2 servingsContains: tree nut
Flavor profile
Spice
Richness
Method
- 1Cook the rice until fluffy, spread out and cool so grains stay separate.
- 2Heat coconut oil and fry the cashews until golden; remove.
- 3In the same oil crackle mustard seeds, urad dal and chana dal.
- 4Add curry leaves, green chilli and a pinch of asafoetida.
- 5Stir in the grated coconut and toast on low until lightly dry and aromatic.
- 6Add salt and fold in the cooled rice gently.
- 7Toss through the fried cashews and warm briefly.
- 8Serve at room temperature or warm.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Coconut Rice is gluten free, jain, veg, vegan.
Coconut Rice contains tree nut. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
