Easy Coconut Rice Recipe, South Indian style

coconut rice
In India coconut is one of the most common offerings to God.  Since is considered ‘sreshtha’ (superior) and auspicious it is offered as a way of prayer. It is first de-husked, broken along with the shell and then offered. After that the coconut is treated as part of prasadam and is consumed by making variety of eatables. 

Being a Konkani, coconut is a part of our everyday food. The morning ritual starts by breaking a coconut offering it to God and making some preparations out of it. There are lots of recipes sweet, savory and curries that use coconut. In our family Coconut rice is usually prepared during festivals along with array of other delicious preparations. My ma-in-law uses coconut oil for this rice and that adds a distinct taste to the rice. 

This is easy to prepare and gets done in no time at all (especially if you have shredded coconut on hand). You can prepare this dish if you have left over rice as well.


  • 1 cup of raw rice (cooked so that the grains are separate, I do not use Basmati for this).
  • ¾ cup shredded coconut (add more or less depending on taste) [use fresh rather than frozen]
  • 2 tsp urad daal/ split black gram
  • 2-3 dried red chillies (broken into 3 pieces)
  • Asafetida a pinch
  • 1 tsp mustard seeds
  • 5-6 curry leaves
  • Few cashews
  • Oil (preferably coconut oil)
  • 1 Tbsp chopped coriander/cilantro (optional)
  • salt to taste


  • Cook the rice separately so that the grains are separated and fluffy. Take a big plate and spread out the cooked rice, sprinkle salt and little oil onto it.
  • Take a big pan and heat oil (preferably coconut, else use any oil) and add the mustard seeds. After they splutter add the urad daal, asafetida, cashews, broken red chillies, curry leaves and cook until the urad daal turns light brown.
  • Add the shredded coconut to this and stir for 2-3 minutes until it gets the toasted aroma.
  • Finally add the cooked rice and mix for another2-3 minutes. Mix with wooden spatula so that the rice does not get broken. Add the chopped coriander and check for seasonings and serve hot.

Palak Daal Recipe

The past few days have been an emotional roller coaster ride for me. I did a normal WordPress upgrade on both Redchillies and FoodWorld but that went wrong and crashed both of them. I have done many upgrades before on both of them, but this time I was trying too many things at the same time and guess it was meant to be a disaster. As soon as I realized my mistake, I did some restoration work with the backup that I had taken earlier, but that made the situation even worse and the blogs became inaccessible.

 As you can imagine, it was a shattering experience seeing the blog being ruined right before my very eyes. I did some research on the web, but the mumble jumble of technicalities did not help in any way to restore the blogs back. More stress followed and the fact that I might lose my precious blog, along with 4 years worth of recipes hit me hard.

 Finally I approached the web host provider BlueHost who after a nerve wracking 16-24 hours did a decent job of restoring the data and the blogs back to normal. Phew! At least in this process, I have learnt things that I should not be doing with the data and the blog 🙂

 It truly feels good to back to blogging and I feel that a part of me is back. Thanks for the overwhelming support on FB, my dear blogger friends it was truly touching. I frankly did not know that there were so people who cared for my blog.

Anyway, coming back to the recipe Palak Daal , this is a simple recipe and comfort food at its best. And comforting food was what was needed during those tense, jittery days. There are different ways of making this daal, I make it pretty much this way, sticking very close to our Konkani Daal, Daali thoy recipe.

 We get cleaned, pre-washed spinach right out of the bag all throughout the year. So it is very handy for people like me, who do not have the patience to clean, remove roots, stems, wash, wash and then wash J  You can substitute any greens in this instead of Spinach (methi, dill etc).

 I prefer having this daal with rice than with Rotis.

PS: On another note, thank you all for taking time and contributing wonderful Dosas to the event Dosa Month @ Redchillies. I plan do a roundup soon.


  • 3/4 cup Toor daal
  • 3 cups fresh palak/spinach (washed and chopped)
  • 1 /2 cup onion (chopped)
  • 2-3 garlic pods (peeled and crushed)
  • 1/2 tsp grated ginger
  • 3 green chillies (slit and chopped )
  • cumin seeds/jeera
  • 1/4 tsp turmeric
  • Oil/ghee
  • Salt to taste


  • Pressure cook the Toor daal till soft along with water, cumin seeds/jeera and turmeric. After it has cooled mash it and keep aside.
  • Take a pan and heat oil (ghee will be much better).
  •  Add the cumin seeds and after they start spluttering add the crushed garlic. Sauté until it turns light brown.
  • Now add the chopped onions and green chillies. Sauté until the onions are cooked and transparent.
  • Add chopped spinach, turmeric and salt. Fry the mixture till it turns soft and the greens are cooked. (Spinach does not take a long time to cook).
  • Add the mashed daal to this and mix well (along with little water). Add the chopped ginger, salt (if required) and let it continue to boil.
  •  Remove from flame and serve hot with rice or rotis.

Whole Moong Bean Dosa


I learnt making this Dosa only after coming to the US. I had not tasted or heard of this Dosa while I was in Bangalore. But now I understand that this Dosa is referred to as Pesarattu in Telegu. 

The procedure for this is pretty similar to making Adai. You can use the split moong daal instead of the whole moong bean if you prefer. Also you can sprout the whole moong bean and that makes this Dosa even more nutritious. Adding soaked almonds is optional.

Category: Requires Soaking, Grinding but no fermenting.



  • 1 cup whole moong bean (sprouting is optional)
  • ¼ cup raw rice (Use regular rice/ I use Sona masuri)
  • 1-2 green chillies
  • 3-4 almonds (optional)
  • 1 inch ginger piece
  • 1 tsp Jeera/ cumin seeds
  • Salt to taste
  • oil

Soaking and Grinding:

  • Soak the moong bean, almonds (optional) and rice in enough water for about 6-8 hours.
  • When ready to grind, first grind Jeera (cumin seeds) along with green chillies, ginger and salt.  Do not add any water.
  • Now drain the water completely from the soaked moong and add this to the ground mixture on step 1 and grind it again. Add water and salt (if required)
  • The batter should be little coarse and not fine like a regular urad dosa. The trick for this is not grinding for a long time, zip through the different levels of motor in quick succession.
  • Pour the batter in a container, add water and keep aside for 10 minutes. The batter is ready! (there is no need to ferment the batter) 

Making Dosas: 

  • When ready to make the dosas, check for the consistency of the batter. It should not be too thick or thin. Add water if necessary and mix well.
  • Heat the iron griddle/flat pan or non-stick tava on high heat. Sprinkle some water on it to make sure it is hot.
  •  Pour a ladle full of batter in the centre, spread with the back of the ladle from the centre, spreading the batter to form a circle.
  • Pour a tsp. of oil over and around it and after a minute or so, check to see if the back of the Dosa is cooked.
  •  Turn with a spatula when crisp and flip onto the other side. Let this side cook for about 20-30 seconds.
  • Note: This is not a crispy dosa, so do not cook on the griddle for a long time.
  • Proceed to make dosas similar way with the remaining batter.
  • Serve with chutney or subzi or podi-oil or with ketchup. The last option is simply yummy!