Nuchi
Nuchi is the Coconut Rice made in Konkani households as a breakfast item. It is simple, fragrant and delicious on its own. This is one of the easiest ways to use leftover rice. 10 minutes (at most) from start to finish (if you have left- over rice) and your breakfast is sorted. This is a good recipe for people who are getting used to cooking, may be for bachelors and for people who are in a hurry in the mornings. This is perfect for those days when you do not want to cook elaborate dishes. And if you are following a vegan or gluten-free diet, Nuchi or Konkani Style Coconut rice is ideal for you. If you are looking for a simple dish to use coconut oil in your diet, give this a try.
Ingredients
- 1 cup white rice; cooked and cooled yields about 4 cups of cooked rice
- 1 tablespoon oil use coconut oil for authentic taste
- 1 teaspoon mustard seeds
- 1 teaspoon udad dal
- ⅛ teaspoon methi seeds/fenugreek seeds recommended for an authentic taste
- 3-4 whole rec chillies; broken into pieces adjust to taste
- ¼ cup cashew nuts optional
- 8-10 curry leaves
- Salt to taste
- ½ cup grated coconut fresh or frozen and thawed
Instructions
- Combine rice and salt and make sure the salt is mixed evenly. (See Recipe Notes)
- Heat oil in a skillet over medium high heat.
- Add mustard seeds and when they splutter, add udad dal and fry for a minute or till it turns brown. Add broken red chillies, curry leaves and cashew nuts and fry till fragrant.
- Add the cooked rice and mix to combine well. Stir for a couple of minutes till the rice grains are heated thoroughly and evenly hot.
- Garnish with grated coconut.
- Serve hot.
Notes
I usually use leftover rice to prepare Nuchi. I use Sona Massoori rice.
Cashew nuts are not typically used, but I love the crunch they give, so I add them anyways.
You can make this with freshly prepared rice, but make sure to cool it before adding it to tadka to prevent mushy rice.
If you do not add salt while cooking rice, mix salt with the cooked rice before adding the rice to tadka.
Make sure the rice grains are evenly and thoroughly heated before removing from heat.