Coconut is abundantly grown in the south of India. That’s why you will see many traditional south Indian recipes with coconut as a key ingredient, like Avial or Keerai Kootu. Coconut - Traditionally, we use freshly grated coconut for this recipe. But if that’s unavailable to you, use frozen or unsweetened shredded/desiccated coconut. You can also use coconut slices. Just quickly pulse it in a grinder and use it. I have tried it with all kinds of coconut and it works fine. In this recipe, I have used frozen grated coconut that I got from an Indian grocery store. Nuts and lentils - Chana dal, and urad dal give the recipe the required crunch. Peanuts and cashews are also added for a nutty flavor. Spices and herbs - mustard seeds, GF asafoetida, green chilies, curry leaves, and cilantro give this dish the authentic South Indian flavor. Oil - Coconut oil is preferred as it lends a wonderful aroma to the dish but you can also use vegan ghee or any other vegetable oil.
In fact, it is also made as prasadam/neivedyam, for festivals and celebrations. In such cases, use freshly prepared rice instead of leftover rice. This recipe of coconut rice is extremely flavorful which is why it’s an ideal choice for a potluck! This is a hit with the crowd. Meals like these need to find a permanent place in your weekly menu rotation!
