Coconut rice reminds us of a mildly flavored rice dish made during festivals in south India. But the recipe which I am going to share with you purely came to existence because I hate elaborate cooking!!!
The
inspiration of this dish comes from palak rice recipe.
Green coconut rice
recipe does not even remotely taste like the traditional coconut rice
recipe. It has intense flavors of coriander
and garlic subtle down by the sweetness of coconut.
It
can be enjoyed by people who are on gluten
free diet by simply skipping the
usage of asafoetida.
Green
coconut rice can be made using leftover green
coconut chutney and tossing in some chopped garlic with leftover rice!!!
Preparation
Time :
10 minutes
Cooking
Time : 7 to 10 minutes
Serves : 2
Ingredients:
1 Big bowl of rice
1Cup Fresh coconut or frozen coconut
(Chopped/grated)
1/4th Cup Fresh coriander leaves/Dhania
2 Green chillis
8 Cloves of garlic (I like it garlicky!!!)
Salt to taste
For Tempering/Tadka:
1 tsp. Mustard seeds
2 tsp Peanuts (Optional)
A pinch of Asafoetida/ Hing (Skip if you are on gluten free diet)
Few curry leaves
2 dried red chillis
2 tsp oil
Method:
Grind coconut pieces, fresh
coriander leaves, green chillis, garlic, salt and little water in blender to make
a coarse paste.
Heat oil in a pan and add
mustard seeds. Once they crackle add
peanuts and fry. Later add dried red
chillis, curry leaves and asafoetida.
Add the rice and mix well.
Check the seasoning and add
more salt if required (Remember salt is added while making the coconut paste)
Cook it over a low flame for 4 to 5 minutes.
Serve piping hot with
boondi raita.
Try this recipe and let me how it tastes...