Description
Fragrant South Indian coconut rice made with basmati rice, aromatic spices, curry leaves, and toasted coconut. A quick vegan, gluten-free side ready in just 15 minutes.
Ingredients
3 cups cooked basmati rice
3 tbsp oil
1 tsp mustard seeds
Pinch of hing (asafoetida)
1 sprig curry leaves
2 dried red chillies
1 tbsp chana dal
1 tbsp urad dal
½ cup desiccated coconut, soaked in warm water and drained
3 tbsp mixed nuts (cashews and almonds)
Salt to taste
Instructions
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Heat oil in a pan, sauté cashews and almonds until golden; remove and set aside.
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Add mustard seeds and hing to the same pan.
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Once seeds pop, add chana dal, urad dal, dried chillies, and curry leaves.
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Stir in soaked coconut, sauté 1 minute.
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Add cooked rice, season with salt, and mix well.
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Return nuts, stir, and heat through.
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Serve hot with curries or dals.
Notes
- Use fresh coconut for richer flavor.
- Add green chillies for heat.
- Works well with leftover rice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: South Indian
