Mangalorean Recipes

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Home Other Regions Kerala Coconut Rice

Coconut Rice

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Quantity Measure Ingredients Description:
4 Tablespoon Ghee clarified butter
1 Teaspoon Mustard Seed (Sarson) Fry in hot oil
1 Teaspoon Dhal, Chana Add to hot oil
1 Teaspoon Dhal, Urid (white) Add to hot oil
4 Medium Chillies Green chopped. Add to hot oil
2 Medium Chillies Red Dry broken in bits. Add to hot oil
1/2 Teaspoon Asafetida (Hing) Add to hot oil
  Few Curry Leaves (Kadi patta) Add to hot oil
2 Teacup Coconut - Grated /Desiccated Add to hot oil
4 Teacup Rice, Basmati Cooked in advance, or leftover
  Little Salt to taste
  Handful Cashew Nuts fried and broken, to garnish


1. Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2  minute(s). Add the mustard seeds and fry till they splutter.
2. Now add the dhals, red chilli bits, asafoetida and fry for a few seconds till the dhals turn light brown. Add the chopped green chilli(es), curry leaves and the grated coconut. Saute on medium / low heat for about 4  minutes till the coconut is light brown in color.
3. Add the rice and salt to the coconut mixture and mix well. Keep on low heat for 2  minute(s) or till the rice is flavored with the coconut mixture. Garnish with fried cashewnut bits.

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