30 mins Tamilnadu Specials
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The Tamil Nadu Wedding style Coconut Rice is a very flavourful, sweet in parts and easy- to-make preparation. The taste grows on you and you’ll feel like eating it again and again. If you eat it once the pleasurable memory of its taste stays with you for many days. The Tamil Nadu Special Coconut Rice is truly an excellent recipe.

You might be wondering why I am waxing so eloquent about Coconut Rice. Believe me; it’s true all the way!!! You will agree with the veracity of my statement if you eat this kind of preparation just once!

One more thing! This Coconut Rice recipe is not known generally. It is not at all similar to the general Coconut Rice recipe that we all know. I first tasted this preparation when I went to attend a friend’s wedding in Tamil Nadu. I just fell in love with it! I met the caterer immediately with my friend’s help. The caterer gave me a detailed recipe. From then on, this style of Coconut Rice preparation is a hot favourite with everyone in my family. That day at the wedding Cashew Nut- Paneer Korma was served as side dish with the coconut Rice. Actually this specially made dish does not need any side dish or accompaniment. If you ask me, I feel that the side dish may dominate the wonderful and unique flavours of the Coconut Rice.

Lastly let me share one thing that the caterer said to me. He said, “Please do not make any changes in the ingredients if you want to get the authentic sweet flavours of the Wedding style Coconut Rice”.

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Wedding Style Coconut Rice

Tips

Rice:

Add salt to rice while rice is cooking. The salt will be infused with the rice in a proper way. If the salt is added after the rice is cooked, the rice may not absorb the salt well.

Use any ordinary rice of your choice for this Coconut -Rice preparation. Generally Basmati or any other flavoured rice is not used for this preparation. Basmati Rice has a tendency to dominate the unique flavour of Coconut.

Coconut Oil:

If you are looking for an authentic flavour in this Coconut Rice preparation you definitely need to opt for cooking it in Coconut Oil. Generally, people from the Telugu states and also other states do not like the idea of using Coconut Oil as a cooking medium. Coconut Oil is ideal for preparing the Tamil Nadu style Coconut Rice. Of course. If you do not like it at all, you may use any other oil of your preference.

Method of seasoning:

The seasoning must be fried patiently until nice and crisp. The seasoning adds to the taste of the Coconut rice with its crispness and aromas.

Remember to fry the fresh coconut to a nice brown colour. Its taste gets enhanced and it is good to eat.

Onion/ Raisins:

In the South of India Coconut Rice is usually prepared as a Prasadam to be offered to the gods during special Pujas. So onions are not used in such dishes. This particular recipe is made especially at wedding feasts. To make it really special and rich, browned onions are mixed in the rice. It really becomes very tasty when onions are added in this way.

Dry raisins are also added just for that touch of special look and feel of the dish! While eating the Coconut Rice whenever you bite into the raisins, you will find the sweetness really great! You may skip the raisins if you do not fancy the taste.

Wedding Style Coconut Rice

Wedding Style Coconut Rice - Recipe Video

Wedding Style Coconut Rice

Wedding Style recipes | vegetarian
  • Prep Time 20 mins
  • Cook Time 10 mins
  • Total Time 30 mins
  • Servings 4

Ingredients

  • 1 cup Rice
  • 3 tbsp Coconut Oil
  • 15 - 20 Cashew Nuts
  • 1 tsp Mustard Seeds
  • 1 tbsp Bengal Gram
  • 1 tbsp Black Gram
  • 3 Dry Chillies
  • 1 tsp Cumin
  • 2 Pinches Asafoetida
  • 15 Raisins
  • Salt – To Taste
  • 1 cup Fresh Coconut (Grated)
  • 2 Green Chilli (Slit lengthwise)
  • 1 inch Ginger (finely chopped)
  • Coriander Leaves (Kothmir) – A little
  • 1 Onion (Finely chopped)

Instructions

  1. Boil the rice with salt with double measure of water (1:2). Cook the rice till firm and well-cooked.
  2. Heat the oil till smoky. Then add mustard seeds, Chana Dal, Urad Dal and fry till brown.
  3. While the dals are frying, add the Cashews and Kismis. Fry till the Kismis puffs up.
  4. Add the dry Chillies, Asafoetida, Zeera, and Curry Leaves and fry.
  5. Now add the finely sliced Onions, Green Chillies as per taste and Salt. Fry till the Onions turn golden brown.
  6. Add the grated Coconut and fry on medium flame slowly till it turns crisp and gets a golden colour. As soon as the coconut changes colour, add the cooked rice and cook on high flame, tossing and mixing till the rice is heated uniformly.
  7. Before taking the pan down from the stove, add the finely chopped coriander leaves and ginger.

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