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Articles: Recipes | Coconut Rice
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| Ingredients: | | | | | Raw Rice | : | 2 cups | | | Green Chillis | : | 2 (chopped) | | | Dry Red Chillies | : | 2 | | | Split Balck Gram | : | 1 tbsp (dehusked) | | | Mustard Seeds | : | 1 tsp | | | Grated Fresh Coconut | : | 2 cups | | | Curry Leaves | : | 1 spring | | | Coriander Leaves | : | 1 tsp | | | Coriander Powder | : | 1 tbsp (chopped) | | | Cashew Nuts (Optional) | : | 10-15 (split) | | | Salt | : | to taste | | |
| | Preparation: | | | | Boil rice in 3½ cups of water. Invert the rice on a broad try to seperate the grains. | | | | Heat oil in a heavy bottomed pan. Add mustard seeds, black gram, red chillies and asafoetida. When mustard starts to splutter, add grated coconut, green chillies, salt and curry leaves. Fry till coconut turns light golden in colour. | | | | Add boiled and seperated rice. Mix well. Stir fry for a while. | | | | Garnish with coriander and fried cahsew nuts and serve! |
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