Coconut Rice is a quick and easy to make flavorful rice dish where you will be able enjoy nutty texture of coconut. This rice is prepared using grated coconut and traditional tempering. If you have left over rice you can make this in less than 10 minutes.
Course Breakfast, Dinner, Lunch
Cuisine Andhra Pradesh, Indian, Karnataka, South Indian, Tamil Nadu, Telangana
Keyword 9 days navratri vrat, bachelor cooking, basmati rice, beginners cooking, Best Rice Recipes, Bhog, Coconut, Gluten Free, jain, leftovers, Lunch Box, naivedyam, No Onion No Garlic, sattvic, satvik, tiffin box, vegan, vegetarian meal
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
⅔cupCoconut (fresh / dry / frozen)(Vary as per taste)
1 ½tablespoonCoconut oil / Canola Oil
1Green chili chopped(vary as per taste)
1Dry Red chili broken(Vary as per taste)
¼teaspoonAsafoetida / Hing powder
8 to 10Curry leaves
¼cupCoriander leaves (cilantro) chopped
Salt, to taste
Cook the rice with salt using any method that you are comfortable with. Once the rice is cooked and comes to room temperature, use a fork to separate the grains. Keep this aside.
If you have left over rice feel free to use that instead.
Heat oil in a pan on medium flame. Add mustard seeds. When it starts to splutter, add cumin seeds, urad dal, and chana dal. (Check video here)
When it turns light golden in color, add cashews, green chili, red chili, ginger, hing, curry leaves, and saute for few seconds.
Add the coconut and saute till coconut turns light golden in color. (This brings out a nutty flavor in the coconut)
Add cooked rice, coriander leaves, and salt (only if you have not added while cooking the rice) and toss till combined.
Coconut Rice is now ready. Serve and enjoy.
Vary the amount of coconut, cashews, and chilies in the recipe as per your taste.
You can even temper the rice using ghee or butter.
If hing powder is unavailable use pinch of hing dissolved in water