So you could be preparing South Indian coconut rice recipes for your family however this tips may be useful.
By no means cook this stuff in an Air Fryer
In the previous few years, Air Fryers have develop into very popular as well as a vital kitchen equipment. Essentially an amped-up countertop convection oven, it's fairly frequently beneficial by cooking consultants to organize frozen meals, bake cookies, and even fry bacon, chicken and different meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has lots less fat. This cooking methodology may additionally minimize down on among the different dangerous effects of oil frying.
Before you jump to South Indian coconut rice recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Fantastic Product And Can In Addition Be Advantageous For Your Health.
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We hope you got benefit from reading it, now let’s go back to south indian coconut rice recipe. To make south indian coconut rice you only need 14 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare South Indian coconut rice:
- Provide 2 cups cooked rice or 1 cup raw rice (any type of rice)
- You need 3/4-1 cup freshly grated coconut (you can use frozen too, but thaw completely before using)
- Prepare 3 tbsp coconut oil (or any other odorless oil)
- Provide 1/2 tsp mustard seeds
- Use 1/2 tsp jeera/cumin seeds
- Get 1/2 tbsp urad dal/split black gram lentils
- You need 1 tbsp chana dal/split Bengal gram dal
- Use 2-3 dry red chilies, roughly cut
- Get 1 small pinch of hing/asafetida powder
- Use Few Curry leaves
- Get Optional:
- Provide Few peanuts (with our without skin)/split cashew/whole almonds etc
- You need FOR GARNISH:
- Take As required Freshly chopped coriander leaves/cilantro
Steps to make South Indian coconut rice:
- 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.
- 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.
- 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!
- 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.
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