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    Whisk Affair » Recipes » Rice » South Indian Coconut Rice

    Published: Dec 3, 2018 | Last Updated On: Jun 4, 2020 by Neha Mathur

    South Indian Coconut Rice

    1906 shares
    Jump to Recipe

    This South Indian Coconut Rice Recipe is a mildly spiced and light rice dish cooked with fresh coconut. A perfect light recipe that can be served along with kurma, sambar or a thin South Indian curry. Here is how to make it.

    Coconut Rice served in a bowl.

    Rice and coconut – oh, the combination seems so great, right?

    This South Indian Coconut Rice Recipe recommends cooking rice with grated coconut along with dals, curry leaves, and more.

    A simple meal, that is apt for your weeknight dinner or to pack in your Lunchboxes.

    Coconut is an ingredient that defines South Indian cuisine.

    It is added to almost every dish, be it Chicken in Coconut Gravy, Ulli Theeyal, Coconut Chutney, and even desserts like Nariyal Ki Barfi.

    And I absolutely love the flavor coconut brings to these dishes.

    It is often made during the festivals of Navratri and Pongal.

    The prasadam or naivedyam at temples usually comprises of curd rice, coconut rice, and pongal.

    Although freshly grated coconut is the best to use, you can even use grated and stored coconut, which may not taste the same.

    This rice is also a one-pot dish since you can even add different assorted veggies to make it filling and wholesome.

    You can also try other South Indian rice recipes for your weekday meals such as – Curd Rice, South Indian Tomato Rice, South Indian Lemon Rice, and Ellu Sadam. 

    About the recipe

    It is a mildly spiced and light South Indian dish cooked with fresh coconut.

    It has a delicious taste and is also easy to make.

    Rice is cooked along with fresh coconut and is tempered along with dal, curry leaves, dry red chillies, and cashews.

    Coconut is roasted until light brown and then mixed with rice, as it lends a beautiful recipe to this dish. 

    Serving Suggestions

    Sambar, Rasam, Kurma, or any spicy thin South Indian curry will go well with coconut rice.

    You can also serve it with pickle, raita, and papad.

    A spicy curry-like Kerala Style Mutton Curry or an Egg Roast pairs well with it too.

    Storage Suggestions

    Coconut rice can be frozen in a freezer-safe container.

    To reheat it, first, thaw on the counter for 2 hours and then microwave until warm.

    How to make it with Coconut Milk?

    In some homes, this rice dish is made using freshly extracted coconut milk.

    Rice is cooked in this milk and then tempered. You can try it too.

    All you have to do is replace water with thin coconut milk while cooking the rice.

    Keep the remaining process the same.

    What if I don’t like hard Chana Dal?

    I like the crunch that chana dal gives to this dish. But I know some people who don’t like it.

    In that case, you can soak the chana dal for a few hours and then drain and use it in tempering.

    It will not be hard and crunchy then.

    Step by Step Recipe

    Heat coconut oil in a pan.

    Coconut oil heating in a pan.

    Once the oil is hot, add mustard seeds, cumin seeds, urad dal, chana dal and hing to it. Let them crackle for a few seconds.

    Mustard, cumin, urad dal, chana dal added in the pan.

    Add curry leaves, dry red chilies and cashew nuts and fry till cashew nuts are slightly browned.

    Curry leaves and dry red chillies added in the pan.

    Add green chilies and grated coconut and fry for 2-3 minutes until coconut is slightly browned.

    Greenc hillies and grated fresh coconut added in the pan.

    Fried until coconut is browned.

    Now add salt and cooked rice and mix gently. Serve hot with Curd or any curry.

    Cooked rice and salt added in the pan.

    Mixed well.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    This South Indian Coconut Rice Recipe is a mildly spiced and light rice dish cooked with coconut flakes.

    Coconut Rice Recipe

    It is a mildly spiced and light rice dish cooked with coconut flakes.
    3.75 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 221kcal
    Author: Neha Mathur

    Ingredients 

    • 2 cups Cooked rice
    • 2 tablespoon Coconut oil
    • 1 teaspoon Mustard seeds
    • ½ teaspoon Cumin seeds
    • 2 teaspoon Urad dal
    • 2 teaspoon Chana dal
    • ¼ teaspoon Heeng
    • 15-20 Curry leaves
    • 3-4 Dry red chillies
    • 10-12 Cashew nuts
    • 1 Green chilli (Chopped)
    • 1 and ½ cup Fresh grated coconut
    • Salt (To taste)
    Prevent your screen from going dark

    Instructions

    • Heat coconut oil in a pan.
    • Once the oil is hot, add mustard seeds, cumin seeds, urad dal, chana dal and heeng to it.
    • Let them crackle for a few seconds.
    • Add curry leaves, dry red chilies and cashew nuts and fry till cashew nuts are slightly browned.
    • Add green chilies and grated coconut and fry for 2-3 minutes until coconut is slightly browned.
    • Now add salt and cooked rice and mix gently.
    • Serve hot with Curd or any curry.

    Notes

    You can cook the rice in thin coconut milk instead of water for a more profound coconut taste.
    Soak the chana dal if you do not like crunchy dal in tempering.

    Nutrition

    Calories: 221kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Sodium: 42mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 124.8mg | Calcium: 28mg | Iron: 1.4mg
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    More Rice Recipes

    • South Indian Lemon Rice (Chitranna)
    • Gucchi Pulao
    • Ellu Sadam (South Indian Sesame Rice, Til Rice)
    • Best Hibachi Fried Rice (Japanese Style Fried Rice)

    Reader Interactions

    Comments

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      Recipe Rating




    1. Enid

      January 04, 2016 at 3:40 pm

      5 stars
      Gourmet

      Reply
      • msnehamathur

        January 05, 2016 at 2:53 am

        Thnx 🙂

        Reply
    2. Douglas Hernandez

      September 29, 2019 at 10:45 am

      Hi, I tried this recipe today and I’m not sure if I overcooked some of the ingredients, because it was a bit too “crunchy” and dry. It felt like I was biting small rocks, maybe is the black mustard seed I used? What could I have done wrong? And can I ask you how can I make it more creamy? Can I add coconut milk?

      Reply
      • Neha Mathur

        October 03, 2019 at 3:00 am

        Some people don’t like the crunchy Chana Dal. You can either skip adding it or soak the dal in water for sometime before adding. This is otherwise a very basic recipe and I don’t think if you follow the ingredient measurements properly, there is any chance of screwing up 🙂 Make sure your rice is cooked properly.

        Reply
    3. Abdul Aziz

      October 06, 2020 at 6:08 am

      Such a nice recipes

      Reply
      • Neha Mathur

        October 08, 2020 at 10:54 am

        Thanks

        Reply

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