This flavorfully fragrant South Indian dish is made with freshly grated coconut, tempered spices, and perfectly steamed rice. This straightforward yet tastefully delicious preparation combines the subtle sweetness of coconut with the warmth of spices, thus making it a household favourite in India. Traditionally enjoyed during festivals, special occasions, or as part of a lunch spread, Coconut Rice offers comfort in every bite.
The true beauty of Coconut Rice is in its adaptability. It can be eaten plain or together with curries, stir-fried vegetables, or a pickle of choice, and thus, can be dietary in many ways. The use of freshly grated coconut imparts a natural aroma, while the tempering of curry leaves, mustard seeds, and green chillies adds a delightful crunch and depth of flavour. It is not only very easy to prepare but also quite light, making it perfect for a quick lunch or dinner.
Now, let’s delve into this easy recipe for a supper that brings a taste of coastal India to the table.
Ingredients
- Cooked Rice: 2 cups
- Fresh Grated Coconut: 1 cup
- Oil or Ghee: 2 tbsp (preferably coconut oil for enhanced flavor)
- Mustard Seeds: 1 tsp
- Urad Dal: 1 tsp
- Chana Dal: 1 tsp
- Curry Leaves: 10-12 leaves
- Green Chilies: 2-3 slit lengthwise
- Dried Red Chilies: 1-2
- broken into halves
- Cashew Nuts: 2 tbsp halved
- Ginger: 1 tsp finely chopped
- Salt: To taste
- Asafoetida (Hing): A pinch
Step By Step Guide
Prepare The Rice
Cook the rice and allow it to cool slightly. For best results, use leftover rice or spread freshly cooked rice on a plate to avoid clumping.
Tempering The Spices
Heat oil or ghee in a large pan or wok over medium heat. Add mustard seeds and let them splutter. Add urad dal, chana dal, and cashew nuts. Sauté until they turn golden and aromatic. Toss in curry leaves, green chilies, dried red chilies, ginger, and a pinch of asafoetida. Stir well for a few seconds until fragrant.
Add The Coconut
Reduce the heat and add the grated coconut. Sauté for 2-3 minutes, stirring continuously to ensure it doesn’t brown. The coconut should remain soft and fragrant.
Combine With Rice
Add the cooked rice to the pan and gently mix, ensuring the coconut and tempering are evenly distributed. Season with salt and stir gently to combine. Avoid overmixing to prevent the rice from breaking. Cook for 2 more minutes on low heat, allowing the flavors to meld together.
Serve
Remove from heat and garnish with additional curry leaves or roasted cashews if desired. Serve hot with tangy pickles, papad, or a cooling bowl of raita for a complete meal.
