“He who plants a coconut tree plants food and drink, vessels and clothing, a home for himself and a heritage for his children” – South Seas saying
Coconut - wonder ever if it is a nut, fruit or a seed? It is all the three when using it in a loose definition. But, today I learnt a new word DRUPE! Did you know ? Botanically speaking a coconut is a fibrous one-seeded drupe, also known as a dry drupe. Interesting isn't it?
''A drupe is a fruit with a hard stony covering enclosing the seed (like a peach or olive) and comes from the word drupa meaning overripe olive. A coconut and all drupes have three layers: the exocarp (outer' layer), the mesocarp (fleshy middle layer), and the endocarp (hard, woody layer that surrounds the seed).''
I only know something about coconut that it is a 'Tree of life' in very simple words - A tree which is useful from head to toe and beyond. Every bit of the coconut tree is used. We have come to know with loads of facts and figures that the benefit of coconut is very high. In Ayurveda, it is said that it is good for people with pitta and Vata dosha. People with Kapha dosha can also use but in limits. I won't go too detail about it, as I am not an Ayurvedic doctor but I have just heard these things from my sister who is an Ayurvedic doctor. Coconut is a gluten-free product!, These days you get coconut flour which can be used in lots of recipes. It is alkaline food high in saturated fat and fiber. It also contains protein and some important minerals such as calcium, iron, potassium and magnesium. Due to its high fat content, it is low GI and will decrease the overall GI of any meal when added.
I love coconut rice so much I keep making it often. Do try out and tell me if you like it. Here's how I make it.
SIMPLE COCONUT RICE:
Recipe Author: Jayasri
Cuisine Type: Indian
Course: Main
Prep time: 15 min
Cook time: 30 min
Food Type: Rice Recipes
Servings: 4
Ingredients:
2.5 Cup cooked rice (Sona Masoori)
3 to 4 tbsp Oil
1 tsp Mustard seeds
1 tbsp Channa dal
1 ½ tbsp Urad dal
1 sprig curry leaf (12 to 15)
4 to 5 Green chillies
Pinch of Hing
1 fistful of peanuts
2 tbsp Broken Cashewnuts
Salt as required
Few sprigs of coriander leaves
Method:
- Cook the rice first, I usually use 2 cups of rice to this I use 4.5 to 5 cups of water. This depends on the rice you use, to make this kind of rice specialties I usually cook the rice al dente or cook slightly softer. But, don’t make it too soft as it will spoil making any kind of rice variety.
- Once the rice is cooked and then the pressure is released spread it on a plate so the rice grains do not stick with each other.
- Meanwhile, in a wok add 2 tbsp of Ghee or Coconut Oil add freshly grated coconut and in a low to medium flame fry coconut until it changes to golden brown colour. Once done keep it aside until needed.
- Next heat oil in a wok, once it’s hot add tsp of mustard seeds, once it splutters add peanuts and fry it, it changes colour now add slit green chillies it turns slightly white in colour.
- Now add chana dal and urad dal they also change colour add tsp of cumin and curry leaves with a pinch of Hing.
- Add required amount of salt and the roasted coconut into the wok with chopped coriander leaves and cooked cooled rice, mix all the ingredients until well combined.
- Close the lid for 5 minutes in a low flame so the rice absorbs all the spices. Switch off the stove and serve it.
- You don’t need anything to go with it, may be with some poppadums’ probably.
Coconut Masala Rice
Ingredients:
Same ingredients as above plus a masala powder to go with the above said ingredients. Except reduce the green chillies to 2 to 3.
Masala Powder:
1 ½ tbsp Urad dal
4 to 5 Byadgi chillies
½ tsp Pepper corns
1 tsp of white til seeds
3 tbsp of dry copra
1 tsp turmeric powder
½ tsp Oil
Method:
- In a wok heat oil in a low flame add pepper corns, urad dal, Byadgi chillies and white Til seeds and fry 2 to 3 minutes until they all change colour to this add turmeric and dry copra and fry for another 2 to 3 minutes until the copra changes golden brown.
- Once done transfer it to a plate to cool down.
- Once it’s cool grind it to a powder.
- Make the rice as said above exactly but, add this powder in step 6 with other ingredients mix well until well combined.
- Serve this with poppadum.
Coconut Rice (two ways)
Ingredients
- Ingredients:
- 2.5 Cup cooked rice Sona Masoori
- 3 to 4 tbsp Oil
- 1 tsp Mustard seeds
- 1 tbsp Channa dal
- 1 ½ tbsp Urad dal
- 1 sprig curry leaf 12 to 15
- 4 to 5 Green chillies
- Pinch of Hing
- 1 fistful of peanuts
- 2 tbsp Broken Cashewnuts
- Salt as required
- Few sprigs of coriander leaves
- Masala for Coconut Masala rice
- Masala Powder:
- 1 ½ tbsp Urad dal
- 4 to 5 Byadgi chillies
- ½ tsp Pepper corns
- 1 tsp of white til seeds
- 3 tbsp of dry copra
- 1 tsp turmeric powder
- ½ tsp Oil
Instructions
- For the Simple Coconut Rice
- Cook the rice first, I usually use 2 cups of rice to this I use 4.5 to 5 cups of water. This depends on the rice you use, to make this kind of rice specialties I usually cook the rice al dente or cook slightly softer. But, don’t make it too soft as it will spoil making any kind of rice variety.
- Once the rice is cooked and then the pressure is released spread it on a plate so the rice grains do not stick with each other.
- Meanwhile, in a wok add 2 tbsp of Ghee or Coconut Oil add freshly grated coconut and in a low to medium flame fry coconut until it changes to golden brown colour. Once done keep it aside until needed.
- Next heat oil in a wok, once it’s hot add tsp of mustard seeds, once it splutters add peanuts and fry it, it changes colour now add slit green chillies it turns slightly white in colour.
- Now add chana dal and urad dal they also change colour add tsp of cumin and curry leaves with a pinch of Hing.
- Add required amount of salt and the roasted coconut into the wok with chopped coriander leaves and cooked cooled rice, mix all the ingredients until well combined.
- Close the lid for 5 minutes in a low flame so the rice absorbs all the spices. Switch off the stove and serve it.
- You don’t need anything to go with it, may be with some poppadums’ probably.
- For Masala coconut rice:
- Ingredients:
- Same ingredients as above plus a masala powder to go with the above said ingredients. Except reduce the green chillies to 2 to 3.
- In a wok heat oil in a low flame add pepper corns, urad dal, Byadgi chillies and white Til seeds and fry 2 to 3 minutes until they all change colour to this add turmeric and dry copra and fry for another 2 to 3 minutes until the copra changes golden brown.
- Once done transfer it to a plate to cool down.
- Once it’s cool grind it to a powder.
Lathiya
I love coconut and this coconut rice is one of y favorite. It is easy yet flavorful and perfect lunch box recipe.
Jayasri Ravi
Thank you so much Lathiya, it's my favourite too!
sasmita
This coconut rice looks as a comfort food dear.....
Loved rice recipe in both ways as you have described. Roasting the coconut must be adding a lovely aroma
NARMADHA
Coconut rice is staple in home and perfect for lunch box or travel. Loved your presentation and it looks so delicious
amrita
You reminded me about my college hostel days where I first tasted coconut rice and love the taste of this one pot meal... lovely click with detailed information
Priya Srinivasan
Mixed rices are my favortie and that too coconut rice, i usually add some idly podi to the coconut rice, whenever i want something extra! love the masala version of this simple and fresh coconut rice!!! Beautiful clicks jayasri!
Jagruti's Cooking Odyssey
Coconut rice is LOVE! Adding roasted coconut in this recipe is something new to me, I must try soon. BTW, how did your coconut shell bowl is standing nicely?
Padma Veeranki
Both ways of this yummy coconut rice are my favourite...They look absolutely delicious!! Roasting the coconut definitely add flavour...Loving it ????
Mayuri Patel
Beautiful clicks Jayashri. And just love the quote at the beginning. It is so true. As for the rice, love it as I love coconut and one doesn't need anything to go with it. Just a hot plate of rice is comforting enough.
Anshu
Wow! these coconut rice are making me drool. I am sure they would have tasted amazing. Not to mention, the click are gorgeous too..
Sandhya Nadkarni
jayasri,
I am a big fan of coconut rice. I like your recipe roasting the coconut for added flavor. Yum!
Vandana
Coconut rice is my sisters favourite dish. She can have it everyday. The next time I meet her, I will make your recipe for her. Thanks for sharing.
Lata Lala
The coconut rice is such a comfort food that I want to dig my fingers into it and want to have a bite right away.
Loved rice recipe both ways.
Loganayaki
Nice Recipe.That coconut Photography is amazing,which adds more beauty to the Food.
Jayasri Ravi
Thank you so much, you are very kind with your words
Rafeeda@The Big Sweet Tooth
I guess we South Indians are born with the love for coconut in our blood... 🙂 The coconut rice looks so comforting... we make ours in matta rice, quite different from how it is usually made... would love to try this type too...
Jayasri Ravi
exactly Rafee, we can't live without them
Sarah @ Champagne Tastes
Your photos are gorgeous! And I love coconut rice.. I need to make it more often!
Jayasri Ravi
Thank you so much Sarah! Me too, I love coconut rice.
Sandhya Hariharan
How wonderful is the masala coconut rice too.. We only make the regular version at home ..
Jayasri Ravi
Thank you, Sandhya!!, I love the regular version very much.