COCONUT RICE

Coconut Rice is a traditional dish of south India and comes in the group of variety rice. It is cooked with grated coconut and with some spices. Among all the variety rice, I feel this can be called as the king of variety rice for its rich taste. Some people use dried coconut (copra/ kopra) but fresh coconut gives a better taste with some nuts. Coconut rice is also prepared on special occasions and during some festivals.

It is also a preferred dish of children for lunch box. During the festival of chitra pournami, every house in southern India prepares lavish lunch with all mixed rice called as Kalavai sadam in tamil. Elaborate pujas are done on Chitra pournami in temples and special rice offerings are made to Chitragupta.

Coconut rice is one among the rice offerings that must be prepared. Other than the coconut rice they also prepare the lemon rice and curd rice. On this day it is a ritual that they prepare a variety of mixed rices and offer to the God and eat the same. Coconut rice is also prepared in many ways. It is either prepared with white rice in coconut milk or the coconut flakes.

Coconut rice is found in many cultures throughout the world from the Caribbean to south East Asia. In the state of Tamil Nadu, India, coconut rice is very famous. It is made with coconut flakes (grated). One way to make this dish is to make the rice separately (preferably using a rice variety which is light and fluffy when cooked) and then mixing it with the coconut mixture (coconut flakes toasted in sesame/coconut oil and spiced with paprika, nuts, curry powder/leaves and other spices).

In Indonesia, plain coconut rice is made from white rice, coconut milk, ginger, fenugreek seed, and pandan leaves. The most common coconut rice recipe in Indonesia is Nasi uduk. The national dish of Malaysia called the Nasi Lemak is the most popular coconut rice recipe.

Coconut is a polarizing food. If you like the taste and flavor of coconut than the coconut rice is amazing dish nicely blended with the intense flavor of coconut flakes, crunchiness of the cashew nuts and gives a nice texture when mixed with rice. Coconut is a vital ingredient in many types of cuisines and is used in various culinary uses. The nut provides oil for cooking and making margarine.

The white, fleshy part of the seed, the coconut meat, is edible and used fresh or dried in cooking. The fleshy part can be desiccated to produce coconut milk in making curry dish and other dishes using coconut milk. To prepare the coconut rice, cook rice separately and make sure the rice is fluffy.

Heat ghee or coconut oil in a pan, add dry red chillies, mustard seeds, cumin seeds and saute till they crackle. Now add channa dal, urad dal, green chillies, fresh curry leaves and cashew nuts. Add salt to taste and little sugar and saute till soft then add the grated coconut and gently stir.

Lastly add the rice and fry thoroughly for 2 to 3 mins. Serve hot. Normally they add little coconut milk to the rice which gives a natural sweetness to the coconut rice. If you do not have coconut milk, add a little sugar to compensate the sweetness. It enhance the flavor and taste of the dish. Do try out this heavenly dish as coconut itself is considered sacred and an important items during performing poojas and used for offerings at temples. It is a very natural and exotic ingredient with nice creamy sweet and natural flavors.

 

Check out the making of coconut rice at:

 

 

In India, coconut in used in many dishes like making of stews, gravies, chutney, puttu, sambar and many more.

Coconut Rice

 

 

 

 

 

 

 

 

Recipe of Coconut Rice

 

 

Ingredient Name	Unit	Quantity
boiled rice	cup	6
cahsewnuts	cup	1
channa dal	tbsp	1
chopped ginger	number	6
coconut oil	tbsp	2
cumin	tsp	1
curyy leaves	leaf	5
grated coconut	cup	2
green chillies	number	1
hing optional
mustard seeds	tsp	1
red chilli	piece	3
salt	to taste	1
sugar	tbsp	1
urad dal	tbsp	1

Directions | How to make Coconut Rice

cook rice seperately make sure it is fulffy Heat ghee in a pan.Add cumin,mustard ,red chilli whole and saute till the aroma is released. Now add the channnadal,urad dal ,gr chillies,ginger curry leaves cashew nuts, and saute till soft.Then add the coconut grated and sugar.Gently stir Then add the rice and fry for 2-3 minutes .chech seasoning .Stir well and adjust .Serve hot.