II Coconut Rice II

Serves : 6

  • 2 cups Long Grain (Basmati) Rice
  • 11/2 tsp. salt for rice
  •  4 Cups water
  • 1 Cup grated unsweetened Coconut
  • 1 tsp. Mustard seeds
  • 1/2 Cup Split Urad Dal
  • 3-4 dried Red Chilies
  • 8-10 Curry leaves
  • 1/4 tsp. Asafetida
  • 1/2 Cup Raw Cashew Nuts, broken
  • 1/2 tsp. Salt
  • 2 tbsp. Ghee
  • 1/2 cup oil


  • Clean, rinse and soak split urad dal in a bowl of water for 1 hour.
  • Clean, wash, soak (for 20 minutes) and drain the rice. In medium sized saucepan, bring water to boil. Add salt and rice and continue to cook till water starts boiling again.
  • Turn the heat to low and cover the pan with lid. Cook until rice is fully cooked and water is completely absorbed.
  • In a large wok heat oil on a medium heat and add mustard seeds, red chilies and curry leaves. Cover the wok with lid and cook until mustard seeds starts to splutter. In the meantime drain soaked urad dal.
  • Uncover and immediately add drained urad dal, cashew nuts, coconut asafetida and salt. Fry for about 10 minutes, or until nuts and urad dal turns reddish brown and coconut becomes golden in color.
  • Remove from the heat and stir in ghee. Add cooked rice and mix gently but evenly.
  • Serve hot.