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It is Thursday and it is time to make a Vegan dish. Vegan Thursdays is an idea of Priya of Priya's Versatile Recipes to showcase the Vegan dishes we make day-to-day. Without any doubt most of our cooking is vegan and this week it is the humble coconut rice which is the star of the day. This recipe calls for a simple preparation and makes a great lunch box/picnic dish. Pair it with some spicy curry and you have a satisfying meal. My favorite combo is Spicy Potato Poriyal.
Ingredients:
Serves - 2
Rice - 1 cup (I used Basmati)
Grated coconut - 1/4 cup
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana Dhal - 1 tsp
Green chilli - 1 or 2
Curry leaves - a few
Cashew nuts - a few (optional)
Coriander leaves - a little (optional)
Oil - 1 tsp + 2 tsp
Salt - to taste
Method:
Cook the rice with 2 cups of water until done. Spread on a plate to allow it to cool completely. Heat 1 tsp of oil and fry the cashew nut halves. For me, there is no coconut rice without cashew nuts. When done remove from the pan. In the same pan, add the remaining oil and add the mustard seeds, urad dhal and chana dhal. When the mustard splutters and the chana dhal takes a light golden color add the slit green chillis and curry leaves. Reduce the heat to medium and add the grated coconut and salt. Mix well and remove from heat. Add the cooked cooled rice and mix with a fork taking care not to break the grains. Garnish with cilantro and serve with any curry of your choice. A simple appalam is also a great combo.
Linking this to Srivalli's Summer Special Mela and to Priya's Healthy Diet - Lunchbox Recipes.
Ingredients:
Serves - 2
Rice - 1 cup (I used Basmati)
Grated coconut - 1/4 cup
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana Dhal - 1 tsp
Green chilli - 1 or 2
Curry leaves - a few
Cashew nuts - a few (optional)
Coriander leaves - a little (optional)
Oil - 1 tsp + 2 tsp
Salt - to taste
Cook the rice with 2 cups of water until done. Spread on a plate to allow it to cool completely. Heat 1 tsp of oil and fry the cashew nut halves. For me, there is no coconut rice without cashew nuts. When done remove from the pan. In the same pan, add the remaining oil and add the mustard seeds, urad dhal and chana dhal. When the mustard splutters and the chana dhal takes a light golden color add the slit green chillis and curry leaves. Reduce the heat to medium and add the grated coconut and salt. Mix well and remove from heat. Add the cooked cooled rice and mix with a fork taking care not to break the grains. Garnish with cilantro and serve with any curry of your choice. A simple appalam is also a great combo.
Linking this to Srivalli's Summer Special Mela and to Priya's Healthy Diet - Lunchbox Recipes.
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