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Recipe Name: Nariyal Chawal  
Category: Indian Regional Sub Category: Kerala


Prep Time Cook Time Serves
15 mins 20 mins 16



Basmati Rice   4 cups
Grated coconut   50g
Mustard seeds   1 tsp
Split black gram   1 tsp
Asafoetida   a pinch
Green chillies chopped   4 nos
Red chillies   2 nos
Butter / Ghee   2 tsp
A few curry leaves  
A handful of fried cashewnuts to garnish.  
Split bengal gram   1 tsp


  • Heat butter / ghee on medium level in a large heavy-bottomed vessel for about 2 minutes. Add the mustard seeds and fry till they splutter.
  • Now add the grams, red chilli bits, asafoetida and fry for a few seconds till the grams turn light brown. Add the chopped green chillies curry leaves and the grated coconut. Saute on medium heat for about 4 minutes till the coconut is light brown in color.
  • Add the rice and salt to the coconut mixture and mix well. Keep on low heat for 2 minutes or till the rice is flavored with the coconut mixture. Garnish with fried cashewnut bits.
Tags:   Coconut, ghee, high calorieNariyal Chawal, coconut , heat , add , minutes , grams , rice , curry , few , garnish , medium , fry , bits , light , brown , mixture , fried , gram , chillies , mixture, red
Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   -
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs