Cuisine: Tamilnadu Cuisine
Fun Fact: Coconut rice takes a prestigious place in South Indian meal. You get to taste this variety of rice especially in wedding plater of Tamilnadu cuisine. 'Aadi Perukku' is one festival in Tamilnadu which is celebrated on the 18th day of 'aadi' Tamil month, it marks the beginning of Monsoon. The ladies and girls all dressed up in traditional attire, make coconut rice along with puliyodarai (Tamarind Rice), lemon rice, go on a picnic on the riverbed. Even though this festival is celebrated by all, the farmers and others who depend on rivers and monsoon use this occasion to thank 'Lord Varuna - Rain God'.Once tried, this variety rice of South Indian Cuisine is sure to become your favourite one.
Tip: You can have this rice dish with Mango Pickle/Pappadam/Chips. An ideal dish for a quick meal, lunch-box or a picnic snack.
Seasoning mix (contains mustard seeds, ulad daal, channa daal, dry red chillies, hing)
Dry coconut powder
Pressure cooker (or rice cooker)
- Wash Rice, soak in water for 10 minutes, drain and keep aside.
- Wash the Curry leaves, Keep aside.
- Wash Coriander leaves in water, chop finely.
- Add Rice and water (quantity of water to be one and a half times the quantity as rice), in the pressure cooker or a rice cooker (Electric) and cook rice. Once the rice is cooked, allow it to cool so that it stays grainy.
- In the seasoning pan, heat Oil, add the Seasoning Mix and allow to splutter.
- Add the washed Curry Leaves sauté for 1 minute.
- Add the Seasoning Mix, Dry Coconut Powder and Salt on top of now cooled Rice and mix carefully without breaking the grains.
Ready to Serve
- Garnish with finely chopped coriander leaves and serve.