Tamil Nadu

Coconut rice

Name: Coconut rice
Total time: 20 min
Yield: 3 servings
Cuisine: Tamil
Ingredients: 3 cups cooled cooked rice; 1 cup fresh fresh grated coconut; 2 tbsp coconut oil; 1/2 tsp mustard seeds; 2 tsp urad dal (split black gram); 2 tsp chana dal (split chickpeas); 10 cashews; 2 broken dried red chilli; 1 slit green chilli; 1/2 inch finely chopped ginger; 1 sprig curry leaves; a pinch asafoetida; 1 tsp salt

Leftover rice plus fresh coconut plus a crackling tempering. A lunchbox that smells like a temple festival.

20 minTime

9 gProtein each

mildSpice

Thengai sadam3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

489kcalsame

9 gproteinsame

5 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice3 cups, cooled

Fresh grated coconut1 cup, fresh

Coconut oil2 tbsp

Mustard seeds½ tsp

Urad dal (split black gram)2 tsp

Chana dal (split chickpeas)2 tsp

Cashews10

Dried red chilli2, broken

Green chilli1, slit

Ginger1.5 cm, finely chopped

Curry leaves1 sprig

Asafoetidaa pinch

Salt1 tsp

Method

5 steps

1Spread the cooked rice on a plate to cool and loosen the grains with a fork.
2Heat the coconut oil. Add mustard, urad dal, chana dal, cashews, red chillies, green chilli, ginger, curry leaves and asafoetida.
3Add the coconut and roast on low, stirring, for 2 to 3 minutes. Add salt.
4Turn off the heat, add the rice and fold gently until every grain is coated.
5Rest for 10 minutes before serving with potato roast, appalam or a kootu.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Coconut rice

Leftover rice plus fresh coconut plus a crackling tempering. A lunchbox that smells like a temple festival.

20 minTime

9 gProtein each

mildSpice

Thengai sadam3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

489kcalsame

9 gproteinsame

5 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice3 cups, cooled

Fresh grated coconut1 cup, fresh

Coconut oil2 tbsp

Mustard seeds½ tsp

Urad dal (split black gram)2 tsp

Chana dal (split chickpeas)2 tsp

Cashews10

Dried red chilli2, broken

Green chilli1, slit

Ginger1.5 cm, finely chopped

Curry leaves1 sprig

Asafoetidaa pinch

Salt1 tsp

Method

5 steps

1Spread the cooked rice on a plate to cool and loosen the grains with a fork.
2Heat the coconut oil. Add mustard, urad dal, chana dal, cashews, red chillies, green chilli, ginger, curry leaves and asafoetida.
3Add the coconut and roast on low, stirring, for 2 to 3 minutes. Add salt.
4Turn off the heat, add the rice and fold gently until every grain is coated.
5Rest for 10 minutes before serving with potato roast, appalam or a kootu.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Coconut rice

Make it your way

Ingredients

Method

Coconut rice

Make it your way

Ingredients

Method

Make it a meal