Indian Coconut Rice

Enjoy Indian Coconut Rice. It's vegan and ready in 5 minutes. Rich coconut flavor with curry leaves and chilies. A satisfying meal!

2 tablespoons vegetable oil,  ½ teaspoon black mustard seeds,  ½ teaspoon urad dal / skinless black gram,  1 tablespoon chana dal / split chickpea,  2 tablespoons 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 coconut, 2 cups cooked rice,  1 teaspoon salt or as required


Preparation: In a pan, add vegetable oil, mustard seeds, chana dal, and cashew nuts. Fry until mustard seeds splutter. Add curry leaves, red chilies, and asafoetida. Fry until the red chili's color changes.



Cooking Coconut: Add grated coconut and fry until it leaves out its moisture. Switch off the heat.



Mixing with Rice: Add cooked rice and salt. Gently combine them, ensuring the rice is evenly coated with the coconut mixture.



Serving: Serve hot. Coconut rice tastes super delicious after 3-4 hours of making, as the rice will be infused with all the flavors.



Use shredded coconut instead of grated for ease. Frozen grated coconut from Indian stores can be a cost-effective and convenient option. Adjust the red chilies according to your preference for heat. Curry leaves are essential for the intense flavor, so don't skip them.

Coconut rice pairs well with simple and spicy dry curry. Potato fry, Arbi fry, cauliflower 65 are some of the dishes that taste delicious along with this.

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