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🥥 Coconut Rice (Light, Indian Style, No Spice)
🥄 Ingredients:
- 1 cup cooked rice (preferably short-grain or basmati)
- 1/3 cup freshly grated coconut (or unsweetened desiccated coconut)
- 1 tsp coconut oil (or regular ghee)
- 1/2 tsp mustard seeds
- 5–6 curry leaves (optional but aromatic)
- 1 tsp urad dal (split black gram) – optional for texture
- 1–2 tbsp chopped fresh coriander (optional)
- Salt to taste
- Optional: A pinch of asafoetida (hing) for digestion
🔥 Instructions:
- Prepare the rice:
- Cook rice until soft but not mushy. Let it cool slightly so it doesn’t break when mixing.
- Prepare the tempering:
- Heat coconut oil or ghee in a small pan.
- Add mustard seeds and let them splutter.
- Add curry leaves and urad dal (if using); sauté until lightly golden.
- (Optional: Add a pinch of hing for digestive aid.)
- Mix in coconut:
- Lower the heat and add the grated coconut.
- Sauté for 30–60 seconds just to warm it slightly (don’t brown it).
- Combine:
- Add the tempering + coconut mix to the cooked rice.
- Sprinkle salt to taste.
- Gently mix everything to coat the rice evenly.
- Garnish with fresh coriander if using.
🥣 Serving Suggestions:
- Pair with plain curd, boiled moong dal, or mild vegetable stew.
- For protein, add a few pieces of soft boiled egg or steamed chicken on the side.
✅ Post-Surgery Benefits:
- Coconut: Rich in healthy fats, aids healing, supports digestion.
- Rice: Easily digestible carb for energy.
- No chili, no onion, no heavy spices — perfect for recovery.
