This is an easy rice recipe, yet quite different from the traditional and simple steamed rice or even pulaos/pilafs. There are many lunchbox-ready rice recipes from Southern India, especially Tamil Nadu. We call it ‘thaalicha choru’ or ‘variety rice’. It literally means rice tempered with spices, and mixed with vegetables and/or sauces. There is curd rice, tomato rice, lemon/lime rice, tamarind rice, egg rice, mango rice, and so on. My favorite remains the coconut rice. I will post the other recipes too!
You will need:
- Rice – 2 cups (any long grained or fluffy white rice variety)
- Water – 3.5-4 cups or enough to cook the rice
- Coconut – 1 cup, shredded (fresh, not desiccated)
- Oil – 2 tbsp + extra for frying cashew nuts
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Black pepper corns – 8-10
- Whole dry red chilies – 3
- Urad dal (split black lentil) – 1.5 tsp
- Curry leaves – a few
- Salt – to taste
- Cashew nuts – for garnish (optional)
- Prepare rice as usual. Fluff with a fork or spoon.
- Heat 2 tbsp oil in a large pan.
- Add mustard seeds, cumin seeds, red chilies and curry leaves.
- When the mustard seeds start sputtering, add black pepper corns and urad dal. Saute till dal turns light golden in color.
- Add coconut and saute for a couple of minutes. No need to roast the coconut, just saute till the moisture is gone.
- Add the cooked rice and salt to taste. Mix well, taking care not to mash the rice.
- Heat some oil in a small saucepan and fry the cashew nuts till golden. Add to the rice and serve hot.
This rice goes well with just about anything. It is absolutely delicious with fried/grilled chicken or fish or any other spicy curry.
Let me know if you try this!
I am linking this up at these awesome blogs.