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I wanted to make coconut rice for the third day of navrathri, but I wanted it to be simple and be a complete meal because I was lazy to make a side dish. The coconut rice recipe I already had on the blog has some prior preparations needed which I was in no mood to do. I asked my mom for a quick recipe and she gave me this easy recipe to make. I added some protein to the rice itself in the form of fresh pigeon peas and peanuts. It turned out to be a simple, filling and healthy...


34 serving

Total time

65 minutes





  • 1 cup Rice
  • 0.5 cup coconut milk
  • 0.5 cup Coconut
  • 2 chilies
  • 1 cup Pigeon peas
  • 2 ginger
  • 2 tbsp Peanuts
  • 1 tbsp Cashews
  • 1 tsp chana dal
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 2 chilies
  • a pinch Asafoetida
  • 8 ~ 10 Curry leaves
  • 2 tbsp cilantro
  • to taste Salt


  1. Cook rice along with coconut milk, a pinch of salt, turmeric and few drops of oil making sure that the rice does not get mushy (for 1 cup of rice, I used 1½cup of water and ½cup of coconut milk). Set aside to cool a little bit.
  2. Heat 2tbsp coconut oil or ghee in a saute pan; add chana dal, ural dal, peanuts, cashews, mustard seeds, hing and dry red chilies. Once the seeds start to splutter, add the grated ginger, curry leaves and green chilies. Cook for 1 minute.
  3. Add the peas and cook covered for 3~4 minutes.
  4. Add the cooked rice and season with salt to taste. Mix well and cook on low heat for 3~4 minutes.
  5. Season with chopped cilantro and serve hot.