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    Home » Blogging Marathon » Sri Lankan Coconut Rice

    Sri Lankan Coconut Rice

    Published: Nov 24, 2014 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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    This Sri Lankan coconut rice is a tasty accompaniment not only to the Sri Lankan vegetable curry but also to any spicy curry. Fresh grated coconut is added to cooked rice along with fried peanuts and a flavorful tempering.

    I loved the addition of soaked dals to the tempering, I think it made the dals nice and crunchy when sauteed. I used coconut oil to enhance the coconut flavor, but ghee or regular cooking oil can also be used.

    [wpurp-searchable-recipe]Sri Lankan Coconut RiceRice, Fresh grated coconut, Roasted Peanuts, Cilantro - finely chopped, For Tempering:: Chana dal, Urad dal, Mustard seeds, Curry leaves, Red Chilies, Green chilies - finely chopped, Wash and soak the rice for at least 30 minutes. Soak the dals separately for 30 minutes.; Pressure cook the rice with some salt. Alternately rice can be boiled in a big pot of water with salt. Drain the water.; Heat 3tbsp coconut oil in a small pan, add mustard seeds, soaked dals, green chili, red chili and curry leaves. Once the seeds start to splutter, add the tempering to rice.; Add peanuts, grated coconut and chopped cilantro. Mix well and serve with Sri Lankan Curry.; [/wpurp-searchable-recipe]

    Sri Lankan Coconut Rice

    Author: Pavani
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    Prep Time: 30 mins
    Cook Time: 30 mins
    Course: Main Course
    Cuisine: sri lankan
    Servings: 4 Servings

    Ingredients

    • 1½ cups Rice
    • 1 tbsp Chana dal
    • 1 tbsp Urad dal
    • 3 tbsp Coconut Oil
    • 1 tsp Mustard seeds
    • 2 Dry Red Chilies
    • 2~3 Green chilies, finely chopped
    • 8~10 Curry leaves
    • ¼ cup Roasted Peanuts
    • ¼ cup Fresh grated coconut
    • ¼ cup Cilantro, finely chopped

    Instructions

    • Wash and soak the rice for at least 30 minutes. Soak the dals separately for 30 minutes.
    • Pressure cook the rice with some salt. Alternately rice can be boiled in a big pot of water with salt. Drain the water.
    • Heat 3tbsp coconut oil in a small pan, add mustard seeds, soaked dals, green chili, red chili and curry leaves. Once the seeds start to splutter, add the tempering to rice.
    • Add peanuts, grated coconut and chopped cilantro. Mix well and serve with Sri Lankan Curry.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Priya Suresh

      November 25, 2014 at 9:48 pm

      Such a prefectly cooked rice, this coconut rice makes me hungry.

      Reply
    2. Sandhya Ramakrishnan

      December 05, 2014 at 8:56 pm

      Love coconut rice....Looks delicious!

      Reply

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