Coconut Rice – Mixed Rice – Variety Rice – Lunch Box Menu

I normally pack mixed rice for my hubby’s lunch box. It is pretty easy to whip up, a mixed rice in the morning rush and plus it keeps him full till he reaches home, bingo two goals in one shot :). Being a South-Indian, not eating rice, is like committing a sin,  a deep-rooted habit, hard to shun.A plateful of fluffy white rice with a rich addition of Sambar, rasam and vegetables Ahh, real heaven!! 
As a  child, when growing up, i have never heard about pizza or burger. We never used eat out. Eating out is like a vacation happening once or twice in a year. My mom is a working mother, but she makes sure we had a balanced meal every day. Rice, sambhar, rasam was our daily food, even today at home in Chennai, it the same. 
Yes, Rice is good, when had with proper accompaniments. I cook a proper south-indian meal, with sambar, rasam, kootu and curry during weekends, since that is when we get time as a family and enjoy our lunch. Weekend lunches are a great way to teach our kids, the traditional food habits of our family. With many of us staying outside the country, we naturally tend to experiment regional cuisine, at the same time, we should also teach them the roots. Though our body and mind will enjoy the occasional pizza and burger, but never forget to feed it, with what its genes are made of. Hope you are getting what i m trying to tell!!! 

Okkaay, enough of advice, lets get down to today’s recipe. A simple, yet flavorful rice recipe. Quickie to make, great on taste. I love the crunch the roasted dals add to this mixed rice. This can be made even with leftover rice, just heat and fluff it up once and proceed.

1.5 cups of Cooked Rice
1/2 cup freshly grated coconut
salt to taste
roasted cashews for garnish (i forgot to add)
1 tbsp fresh coriander leaves, chopped for garnish
2 pinches of freshly pounded coriander powder for garnish (optional)

2 tbsp oil
1/2 tsp mustard seeds
4-5 nos round red chilies (you can use green chilies too, if using use 2-3 nos)
1/2 tsp urad dal
1/2 tsp chana dal
a sprig of curry leaf
2 pinches of hing/asafoetida


  • Spread rice on a flat pat, fluff it up with a fork. I use sona-masuri rice and use 1 : 2 , rice to water ratio  and cook in a pressure cooker without whistle. Yes, i cook it directly without whistle for 20 minutes in a simmer flame for a fluffy and well-cooked rice. 
  • In a wide pan, heat oil. Splutter mustard seeds, add hing and curry leaves.  once the leaves turns crisp, add red chilies. saute for a minute, next add both the dals and fry until they turn light brown.
  • Keep an eye after adding dals, they turn brown pretty, now add the fresh coconut and fry for a minute or two.  Take it off the stove. 
  • Add the cooked rice to the coconut and mix well. Add salt, roasted cashews and fresh coriander to the rice. Toss it once and serve warm with your favorite curry. 
  • I sprinkle a pinch or two of freshly pounded coriander powder, that adds a great taste to the rice.