Coconut Rice (South Indian Style)
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (50)

Coconut Rice (South Indian Style)

NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 10%
CARBS 27G30% OF CAL
6G FIBER4G SUGAR17G OTHER
FAT 26G66% OF CAL
20G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A South Indian coconut rice dish made fragrant with mustard seeds, lentils, and cashews mixed through fluffy rice. Nutty, mild, and savory with a pleasant crunch from nuts. A light vegetarian main course.

mainindiangrain bowldairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1 cup basmati rice (or any regular non-sticky rice - or about 4 to 4.5 cups of cooked rice)
  • 1.75 to 2 cups water
  • 2 tablespoons coconut oil (or any neutral oil)
  • 1 teaspoon mustard seeds
  • ½ tablespoon urad dal ((split and husked black gram))
  • ½ tablespoon chana dal ((split and husked bengal gram))
  • 10 to 12 cashews (- chopped or 2 tablespoons)
  • 1 or 2 dry red chilies (- broken and seeds removed)
  • ½ to 1 teaspoon green chilies (- chopped or 1 to 2 green chillies)
  • 1 pinch asafoetida ((hing) - optional, omit asafoetida to make the dish gluten-free)
  • 10 to 12 curry leaves
  • 1.5 cups coconut (- tightly packed, fresh and finely grated)
  • salt (as required)
PREP
30M
SODIUM
461MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.