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Authentic South Indian Coconut Rice

South Indian Coconut Rice

Fragrant cooked rice tossed with fresh coconut, crunchy lentils, curry leaves, and green chilies.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Indian, South Indian
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked white rice cooled, grains separated
  • 1 cup fresh grated coconut fresh or thawed frozen
  • 2 tablespoons cooking oil or coconut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon chana dal split yellow gram
  • 1 teaspoon urad dal split black gram
  • 2 tablespoons raw cashews optional
  • 2 whole green chilies slit lengthwise
  • 10 to 12 leaves curry leaves
  • 1/4 teaspoon asafoetida hing
  • to taste pinch salt

Equipment

  • 1 Wide pan or kadai Allows easy tossing of rice without breaking the grains.

Method
 

  1. Heat oil in a wide pan over medium heat. Add the mustard seeds and let them pop. Add the chana dal, urad dal, and cashews, cooking until the lentils turn light golden.
  2. Add the slit green chilies, curry leaves, and asafoetida. Stir for a few seconds until the curry leaves smell fragrant.
  3. Reduce the heat to low, add the grated coconut, and sauté for 1 to 2 minutes until warm and fragrant, taking care not to let it brown.
  4. Add the cooked rice and salt to the pan. Gently toss everything together over low heat until the rice is heated through and evenly coated with the coconut mixture. Remove from heat and serve.

Notes

Use long-grain rice such as basmati or medium-grain everyday rice like Sona Masuri.