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Tri Colour Coconut Rice In A Jiffy!

sangita's picture
Tradition meets taste in this delightful yet quick Coconut rice preparation which is both healthy and satisfying to the palette!
Ingredients
  Freshly grated coconut 1⁄2 Cup (8 tbs)
  Cooked medium grain rice/Basmati rice 1 Cup (16 tbs) (soaked in water for at least 20 min to ½ an hour and cooked such that grains remain separated.)
  Split black gram 1⁄2 Teaspoon (urad dal)
  Green chillies 3 Medium
  Mustard seeds 1 Teaspoon
  Asafoetida powder 1⁄4 Teaspoon
  Curry leaves 1 Teaspoon
  Salt To Taste
  Ghee/Vegetable oil 2 Teaspoon
Directions

MAKING
1. Heat ½ tbsp of ghee or vegetable oil in a wok, splutter mustard seeds, add the split gram dal and fry till color changes.
2. Add the asafoetida powder, followed by the curry leaves and green chilies and fry for a few seconds
4. Add the grated coconut and sauté till slightly golden brown
5. Mix in the cooked rice with a gentle hand and season with salt according to taste

SERVING
6. Freshly grated coconut and carrots may be used as topping for added color and flavor

TIPS:
Garnish with dry roasted pumpkin seeds or crushed roasted peanuts for additional crunch as well as to enhance nutritional value of the dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South Indian
Course: 
Main Dish
Taste: 
Savory
Restriction: 
Vegetarian
Ingredient: 
Coconut
Interest: 
Easy, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
2

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