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Coconut Coconut

Coconut Rice
(Nariyal Chawal)

Coconut Coconut

An exciting combination of coconut and plain white rice (called Nariyal and Chawal respectively in India).

Indian Vegetarian Recipes

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: South Indian Vegetarian

4  teacup(s) cooked long grain rice (called Basmati rice in India)
2  teacup(s) grated coconut
1  teaspoon(s) mustard seeds
2  teaspoon(s) each of split black gram and split bengal gram
½  teaspoon(s) asafoetida
4  green chilli(es) chopped
2  red chilli(es) broken into bits
4  tablespoon(s) butter or ghee (clarified butter)
a few curry leaves and salt to taste
a handful of fried cashewnuts 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 grams, red chilli bits, asafoetida and fry for a few seconds till the grams 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.

Suggestion: Great way to use left-over rice.

Serve hot immediately with: Kerala Mixed Vegetable Stew (Kerala Vegetable Stew) or any other curries of your choice.

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