Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, south indian coconut rice. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

South Indian coconut rice is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. South Indian coconut rice is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook south indian coconut rice using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make South Indian coconut rice:

1. Get 2 cups cooked rice or 1 cup raw rice (any type of rice)
2. Prepare 3/4-1 cup freshly grated coconut (you can use frozen too, but thaw completely before using)
3. Take 3 tbsp coconut oil (or any other odorless oil)
4. Take 1/2 tsp mustard seeds
5. Prepare 1/2 tsp jeera/cumin seeds
6. Prepare 1/2 tbsp urad dal/split black gram lentils
7. Get 1 tbsp chana dal/split Bengal gram dal
8. Make ready 2-3 dry red chilies, roughly cut
9. Take 1 small pinch of hing/asafetida powder
10. Prepare Few Curry leaves
11. Get Optional:
12. Get Few peanuts (with our without skin)/split cashew/whole almonds etc
13. Get FOR GARNISH:
14. Get As required Freshly chopped coriander leaves/cilantro

Instructions to make South Indian coconut rice:

1. If using raw rice, wash in plenty of water until water runs clear and cook (either in a pressure cooker or stovetop) until just cooked and each grain is separate. Drain and cool completely. - If using already cooked rice, make sure each grain is whole and separate.
2. TO MAKE COCONUT RICE: - Heat oil in a deep sauce pan and once the oil is hot, add mustard seeds. - As soon as the seeds start to crackle and pop, add jeera and hing powder and sauté on low heat for a few seconds. - Now add the lentils (urad and chana dal) and fry again until they turn light golden. - Stir in dry red chilies and peanut/cashew nuts if using and fry again for a few seconds.
3. At this stage, stir in grated coconut and fry or sauté on medium heat, stirring continuously until the coconut is slightly fried and starts to turn light brown. Try not to fry it too much; we need the flavor and aroma of fresh coconut! - Sprinkle rice and salt to taste and mix well, cooking on medium heat, stirring often until heated through. - Remove from heat and serve hot or at room temperature with yogurt, raita, papad, potato chips etc!
4. Notes - - Adjust the amount of spices and coconut according to personal taste. - If consuming immediately or within a day, it is safe to roast the coconut just a bit, maintaining it's freshness and flavor. But to make it last longer, roast coconut until heated through and lightly browned. - Adding peanuts/cashew nuts/almonds etc is optional. - Make sure you use cold or room temperature rice with each grain separate and whole.

So that is going to wrap this up for this exceptional food south indian coconut rice recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!