Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Coconut rice is an easy and flavorful rice dish made with fresh grated coconut, tempering spices, curry leaves and rice. It is one of the most basic South Indian foods made for a meal during festivals and occasions. This simple yet delicious coconut rice is flavorful and easy to make. The ingredients like curry leaves, fresh grated coconut, chilies, ginger and hing impart wonderful and unique.
Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata using 35 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata:
- Get 1 1/2 cups Freshly Grated Coconut
- Prepare 1/2 Cup Onion (Thinly Sliced)
- Take 12-15 Green Chillies (sliced and slit- both)
- Make ready 1/4 Cup Posto (khus-khus)
- Make ready To Taste Salt
- Make ready 2 1/2 tbsp Mustard Oil
- Make ready 1/4 Cup Sugar
- Prepare 1/4 Cup Peanuts
- Take 2 tbsp Cashews (Broken)
- Make ready 7-8 Kadi patta(curry leaves)
- Make ready 1 tsp urad dal
- Prepare 1 tsp moong dal
- Take 1 tsp tuar dal
- Make ready 1 tsp Masoor Dal
- Take 1/4 Cup Coconut Oil
- Prepare 2-3 tbsps Coconut Cubes/Chunks
- Take 1 tsp Turmeric Powder
- Get 1/2 tsp Cumin Powder
- Take 1 tsp Whole Cumin Seeds
- Get 1-2 Dry Red Chilli (whole)
- Take 1 Cup Yellow Moong Dal (properly cleaned/washed & boiled with salt & turmeric powder)
- Make ready 500 gm water (to boil the dal)
- Make ready 250 gm Cooking Oil (Shallow Fry the Coconut Pakoras)
- Prepare 2 tbsp Rice Flour
- Take 3 Cup Prepared plain Rice
- Get 1 Bay Leaf
- Make ready 1 tbsp Desi Ghee
- Make ready 2 Green Cardamoms
- Take 1/4 Cup Chopped tomatoes
- Make ready 1/4 Cup Green Peas
- Take 1 tsp Mustard Seeds
- Prepare 1/4 tsp Asafoetida (Hing)
- Make ready 1 tsp Homemade Dry Bhuna Masala
- Take 1 tsp Finely Chopped/Grated Ginger
- Take 1/2 tsp Kalounji (Nigella Seeds)
In Thailand, coconut rice is often served as a dessert, topped with sliced mango and coconut cream. It is part of dessert dishes such as khao tom mat, khao lam, and khao niao kaeo. Coconut milk rice is a simple one pot traditional rice recipe made by cooking rice in coconut milk along with spices. The aroma of this coconut milk rice is simply exceptional & outstanding.
Steps to make Coconut Rice Yellow Moong Dal with Coconut Coconut Pakoras and Coconut Posto Paste Baata:
- In a mixer-blender jar: Take the aforementioned- Posto, 4 Green Chillies, 1.5 Cups Freshly Grated Coconut, salt & sugar & blend it to a fine paste with very little water- it need be fine yet a tighter paste type
- Now, with that pour it out into 2 separate bowls- One will be again used to make the pakoras by adding in some more items to it & the other’s ready to be served with sliced onions, mustard oil & a tsp of finely chopped green chillies
- While making the Pakoras with all that- we need to mix in the rice & wheat flour for extra crispness & proper tight bindings & also, sprinkle the Kalounji into the batter now & then, shallow fry after shaping into the pakora forms
- Set aside the boiled Moong Dal: Now, in a kadhai/pan- take some oil, add in the whole spices & sauté until fragrant and then, add in the grated coconut, keep stirring & now, add in the peas and tomatoes while continue sautéing
- Now, pour in the boiled Dal while stirring it gently, also time to add in the salt & sugar (post checking it out as the dal already been boiled with that), 3/4 Green slit chillies & cover it to cook for about another 5-6 mins time, by putting the flame in the low-medium- also, add in some warm water (if required)
- Now, lastly add in the ghee & give it a nice mix and cover it again by putting off the flame & allow it to rest in the standby position for about 10-15 mins time before serving it to the platters
- Coconut Rice : In a Frying Pan/Wok/Kadhai- take some coconut oil- add in the mustard seeds, cumin seeds & curry patta & also, the lose variety of dals we’ve taken- of 1 tsp each & along with it the cashews & peanuts- Now, cover it with a lid- as it tends to splatter crazily
- Then, add in the freshly grated coconut & sauté, add in the salt and sugar while stirring continuously & now once all that are releasing nice fragrance- add in the cooked rice & mix nicely altogether- until all well combined
- Put off the flame and cover it with a lid and allow it to sit for about 10 mins time before garnishing it & serving it onto the plates
Coconut milk rice is a simple one pot traditional rice recipe made by cooking rice in coconut milk along with spices. The aroma of this coconut milk rice is simply exceptional & outstanding. It is usually eaten with some curry or a raita. Coconut milk rice is quite popular in coastal regions of South India & is made in many ways. This recipe is from my mum which she would prepare on weekends.
So that is going to wrap this up with this exceptional food coconut rice yellow moong dal with coconut coconut pakoras and coconut posto paste baata recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
