The weather is getting hotter, and everyone's looking for ways they can cut down on time spent in a heated kitchen! I love going the easy route too, and always prefer easy recipes that don't require to many ingredients or steps. If you're like me, today's Coconut Rice recipe is perfect for you. It is a one pot recipe that can be made within 10 minutes with regular ingredients that are already there in your kitchen.
You've probably heard a lot about the goodness of coconut oil, but plain coconut is not without it's benefits as well.
Nutritional Benefits of Coconut
- Provides good energy
- Rich in polyphenols, phytosterols as well as Vitamins A and E, and
- Decreases the levels of LDL cholesterol
- Protects against heart disease and stroke
Ingredients
- Cooked rice - 1 cup
- Bengal gram - 1 tablespoon
- Grated coconut - 1 cup
- Mustard seeds - 1/4 teaspoon
- Urad dal - 1/4 teaspoon
- Curry leaves - a bunch
- Salt to tatse
- oil
- Red chilly - 1
Procedure
1. Soak the Bengal gram in water for 15 minutes. Meanwhile, cook the rice separately and cool it in a plate so that it does not stick together.
2. In a pan or kadai , heat the oil and temper the mustard seeds and urad dal. When they finish spluttering, add the curry leaves and red chilly.
3. Drain the water from soaked Bengal gram and add it to the pan. Let it finish spluttering, till it turns golden brown.
4. Add the grated coconut and fry till the coconut loses it raw smell and starts giving out a nutty aroma.
5. Add the cooked rice to the pan, taking care to break up the chunks so that all the ingredients are mixed well. Stir till the rice is heated through.
Your coconut rice is ready! This is a dish that'll have your home smelling great with the wonderful aroma of the fried coconut. This recipe is also perfect to make use of leftover cooked rice and is ideal for your child's lunchbox. It has very few spices and heat, making it a good, light meal for summers, when you don't feel like eating heavy, oily meals!
Lots of Love,
