Indian Coconut Rice Recipe is made with grated coconuts, cashews, and cooked rice. The recipe is so simple it takes less than 5 minutes to make effortlessly. The best satisfying food for busy days or weeknight dinners.
A top-rated lunch box recipe in South India is dairy-free, vegan, and vegetarian.
Why do we love this Indian coconut rice recipe?
I substituted the traditional method with modern foodstuffs. Frozen or desiccated coconut is fun in Indian coconut rice recipes. They are stress-free and taste perfect compared to fresh coconut.
Indian coconut rice recipe is the best meal for busy days or busy weeknight dinners.
Have you ever tried tasting this recipe in the United States? Probably not. This rice is an everyday home cooking menu and is rarely served in Indian restaurants here.
This is a classic South Indian coconut rice recipe. It is usually made with long-grain white rice and is made with grated coconut, curry leaves, and red chilies.
If you are searching for more rice recipes, check Coriander rice, or Bagara rice.
How to make an Indian coconut rice recipe?
Place a pan over medium heat, and add cooking oil, mustard seeds, Bengal gram, and cashew nuts. Allow mustard seeds to crackle.
Add curry leaves, red chilies, and asafoetida. Adjust the red chilies according to your preference. If you are concerned about the spiciness, add the red chilies, which indeed give the flavor but not the heat.
Then add grated coconut. You may substitute grated coconut with desiccated coconut or coconut flakes.
Then, grated coconut gets cooked fast, so the medium flame is always recommended as it gets burnt quickly. Saute for a few seconds until the coconut leaves out its moisture. If you are worried about this, keep the fire low and watch the developments.
Then add cooked rice and salt. Gently combine them well and ensure the rice is evenly coated with the coconut mixture. Serve hot. Coconut rice tastes super delicious after 3-4 hours of making. The rice will be infused with all the flavors.
Other rice recipes,
Printable recipe card
Indian coconut rice recipe
Ingredients
- 2 tablespoon vegetable oil
- ½ teaspoon black mustard seeds
- ½ teaspoon urad dal /skinless black gram
- 1 tablespoon chana dal /split chickpea
- 2 tablespoon cashew nuts
- 8 curry leaves
- 2 red chili or medium heat dried pepper(deseed them for less heat)
- ½ teaspoon asafoetida (optional)
- ¼ cup grated coconut /shredded coconnut
- 2 cup cooked rice
- 1 tsp salt or as required
Instructions
- Over medium heat, in a pan add vegetable oil, black mustard seeds, chana dal, and cashew nuts.
- Fry them until mustard seeds splutter.
- Now add curry leaves, red chilies, and asafoetida.
- Fry until the red chili's color changes.
- Add grated coconut and fry until it leaves out its moisture.
- Switch off the heat. Now add cooked rice and salt.
- Gently combine them and serve.
Notes
Nutrition
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Anonymous
The video for this coconut rice is awesome and self explanatory. Gave me a clear picture for the beginners like me.