South Indian coconut rice is a traditional dish that beautifully combines the creaminess of coconut milk, the crunch of cashews, and the fragrance of curry leaves. Coconut rice is often prepared during South Indian festivals and temple feasts, but it is equally enjoyed as an everyday meal. The gentle sweetness of coconut balances the heat of red chilli and the earthy aroma of cumin.
Ingredients
UNITSIngredients
¾ cupFresh coconut, scraped
½ cupCoconut milk
1½ cupsBasmati rice ( soaked for 20 minutes and drained )
Heat the ghee in a deep non-stick pan. Add mustard seeds and cumin seeds, allowing them to crackle and release their aroma. This forms the flavour base of the rice.
Description - Step 2
Step 2: Add curry elements
Add curry leaves and dried red chillies. Sauté for a minute until fragrant. Toss in cashew nuts and chopped carrots, sautéing until the cashews turn golden and the carrots slightly soften.
Description - Step 3
Step 3: Add coconut base
Mix in half of the scraped coconut and stir. Sprinkle red chilli powder for colour and mild heat. This step builds a nutty and spiced base for the rice.
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Step 4: Cook the rice
Add the soaked and drained basmati rice, followed by three cups of water. Stir well to coat the grains with spices. Add green peas, salt, and coconut milk. Cover and cook on medium flame until the rice is fluffy and fully cooked.
Description - Step 5
Step 5: Garnish and serve
Once the rice is done, fluff gently with a fork. Add coriander leaves and the remaining fresh coconut. Transfer to a serving bowl and serve hot.
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Indian
Easy
Main Course
