Ingredients needed

Basmati rice Cooked – 50 Grams
Coconut_Shredded – 30 Grams
Salt – 1 Teaspoon
To temper:
Canola Oil – 1 TableSpoon
Mustard seeds – 0.10 Grams
Cumin Seed/ Jeera – 0.25 TableSpoon
Channa dal / Kadalai Parupu / Split Bengal gram – 10 Grams
Ginger Slices ( 1″ dia) – 2
Red Chilli Raw / Red Chilli Peppers – 10 Grams
Curry leaves – 2 Sprig
Cashewnuts / Nuts – 5 Grams

The Preparation Methods:

Step 1: Cook rice with ratio 1:2 (adjust the water ratio according to the rice variety you use) for 3 – 4 whistles.
Step 2: Add little oil to the cooked rice and spread the rice on a plate to cool.
Step 3: Heat the pan with oil, temper with the items given under the ‘To temper’ table in order.
Step 4: Heat oil in a pan, add mustard seeds, cumin seeds when it splutters, add channa dal, urad dal and red chillies. (add channa dal first as it will take time to get roasted, then add urad dal )
Step 5: When dal changes color slightly, add the ginger slices, curry leaves.
Step 6: Add grated coconut and sauté for a few minutes. It is not necessary to fry the grated coconut until it turn brown. Add salt needed and mix well.
Step 7: Add it to the rice and mix well. Mix the cooked rice well with the coconut. And slightly fry cashewnuts in ghee/oil to garnish on the Rice.

Calories and Nutrients

Nutrients Calculated Approximately: 1 Cup (50 gram Rice)

Calories: 375.29 Kcal

Macronutrients

Macronutrients Nutrition Values Daily Values (%)
Carbohydrate 29.42 grams 9.5 %
Total Fiber 5.91 grams 23.08 %
Protein 6.26 grams 11.48 %
Fat 27 grams 41.63 %
Saturated acids 10.39 grams 51.58 %
Dietary Cholesterol 0 mg 0 %
Sugar 3.66 grams 0 %

 

Vitamins

Vitamins Nutrition Values Daily Values (%)
Vitamin A 37.28 Mcg 4.56 %
Vitamin C 15.77 mg 26.3 %
Vitamin E 2.64 mg 13.13 %
Vitamin K 13.26 mcg 15.85 %
Thiamin 0.17 mg 9.65 %
Riboflavin 0.03 mg 1.78 %
Niacin 1.28 mg 5.35 %
Vitamin B6 0.12 mg 7.45 %
Folate 40.99 Mcg 9.78 %
Pantothenic Acid 0.34 mg 3.4 %
Choline 7.45 mg 0 %

 

Minerals

Minerals Nutrition Values Daily Values (%)
Calcium 63.8 mg 6.2 %
Copper 307.5 mg 15 %
Fluoride 20.65 mg 0 %
Iron 3.19 mg 21.1 %
Magnesium 41.77 mg 9.66 %
Manganese 0.87 mg 42.46 %
Phosphorus 100.68 mg 9.48 %
Potassium 0.24 mg 7 %
Selenium 7.96 Mcg 11.52 %
Sodium 2.34 mg 97.43 %
Zinc 0.99 mg 6.4 %

 

* Mg – Milli Grams
* Mcg – Micro Grams

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