Yellow Coconut Rice

Recipe by
Total Time:
40 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 250 g - rice
  • 1 small grated coconut
  • 1.5 tsp - cumin seeds
  • 1 tsp - mustard seeds
  • 1/2 tsp - asafoetida powder
  • 4 - green chillies (slit)
  • 1 tsp - garlic paste
  • 8 to 10 curry leaves
  • 2 tbsp - channa dal (one used in making chutney)
  • A handful - cashew nuts (halved)
  • 1.5 tsp - red chilli powder
  • 1/2 tsp - turmeric powder
  • A handful - finely chopped coriander leaves (for garnishing)
  • 4 tbsp - oil
  • Salt to taste

How to Make Yellow Coconut Rice

  • Wash and soak the rice for about 20 minutes
  • Par boil the rice with little salt.
  • When done spread the rice in a thali to cool completely.
  • In a kadai fry the grated coconut on a low flame till it is light brown in colour. Keep aside.
  • Heat oil in a kadai, splutter cumin seeds and mustard seeds
  • Add asafoetida powder and slit green chillies, garlic paste and curry leaves.
  • Fry for a second and add the channa dal and cashew nuts.
  • When the dal and the cashew nuts are light golden in colour, add the fried coconut and saute for 3-4 minutes
  • Add red chilli powder, turmeric powder and salt to taste
  • Keep the kadai on a pre-heated tava for about 8-10 minutes on a low flame. Mix once or twice.
  • Serve garnished with finely chopped coriander leaves.

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