Tri Colour Coconut Rice in a Jiffy! Recipe
Summary
Ingredients
| Freshly grated coconut | 1⁄2 Cup (8 tbs) | |
| Cooked medium grain rice/Basmati rice | 1 Cup (16 tbs) (soaked in water for at least 20 min to ½ an hour and cooked such that grains remain separated.) | |
| Split black gram | 1⁄2 Teaspoon (urad dal) | |
| Green chillies | 3 Medium | |
| Mustard seeds | 1 Teaspoon | |
| Asafoetida powder | 1⁄4 Teaspoon | |
| Curry leaves | 1 Teaspoon | |
| Salt | To Taste | |
| Ghee/Vegetable oil | 2 Teaspoon |
Nutrition Facts
Serving size
Calories 243 Calories from Fat 108
% Daily Value*
Total Fat 13 g19.4%
Saturated Fat 9.1 g45.5%
Trans Fat 0 g
Cholesterol 13.4 mg4.5%
Sodium 202.1 mg8.4%
Total Carbohydrates 30 g10%
Dietary Fiber 3 g12%
Sugars 3 g
Protein 4 g7.8%
Vitamin A 7.1% Vitamin C 122.5%
Calcium 2.4% Iron 12.7%
*Based on a 2000 Calorie diet
Directions
1. Heat ½ tbsp of ghee or vegetable oil in a wok, splutter mustard seeds, add the split gram dal and fry till color changes.
2. Add the asafoetida powder, followed by the curry leaves and green chilies and fry for a few seconds
4. Add the grated coconut and sauté till slightly golden brown
5. Mix in the cooked rice with a gentle hand and season with salt according to taste
SERVING
6. Freshly grated coconut and carrots may be used as topping for added color and flavor
TIPS:
Garnish with dry roasted pumpkin seeds or crushed roasted peanuts for additional crunch as well as to enhance nutritional value of the dish.
Chef
