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Before leaving to India I realized I still had some veggies and these 2 coconuts that need to be used up. So I asked my DH to break the coconuts for me, so I can freeze some of it and make this rice dish with the rest of it. We followed Alton's Brown's method of drilling into the eyes and removing the water and then baking the coconut in a 375degree oven to break the shell. It worked pretty well. Here are some pics of my DH. This recipe is from Chandhra Padmanabhan's Dakshin: Vegetarian Cuisine From South India and...


46 serving

Total time

65 minutes





  • 2 cups Rice
  • 1½ cups Coconut
  • 2 tbsps sesame seeds
  • 3 tbsps Cashews
  • 2 - 3 chilies
  • 6 - 10 Curry leaves
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Urad dal
  • 1 tsp chana dal
  • 2 red chili
  • 0.5 tsp (14 oz.) can sweetened condensed milk


  1. Cook rice and set aside to cool.
  2. Dry roast sesame seeds and grind to powder.
  3. Heat 1tbsp ghee, add cashews and sauté till lightly browned. Remove and keep aside.
  4. Heat 1tbsp ghee; add grated coconut and sauté till reddish brown. Keep aside.
  5. In the same pan, add 2tsp oil, add urad dal, chana dal, mustard seeds, cumin seeds, red chili and hing. Once the seeds start to splutter add the green chilies and curry leaves.
  6. Add the rice, sesame powder, salt and coconut to the tadka. Turn off heat and mix well. Serve hot.