SOUTH INDIAN COCONUT RICE

South Indian Coconut rice – a simple, delicious and comforting bowl of rice flavored with fresh coconut and simple spices. Pair it with some raita, curry or just some Indian pickles/papad for a south Indian treat.

Unlike the cuisine from North India, south Indian cuisine uses minimal spices especially Konkani cuisine, cuisine of Tamilnadu or even Karnataka food.

I remember while growing up, leftover rice from the previous day was served at breakfast as “Nuchi”, something like coconut rice or ended up as lemon rice (flavored with fresh lemon juice and aromatic but again with mild spices) or the quintessential tamarind rice called “Puliyogare” for lunch.

Belonging to the coastal town of Mangalore in Karnataka, most of our dishes have freshly grated coconut as the base for gravy or is mixed in stir fries or salads as a garnish.

And in coconut rice, this tropical fruit is the star of the dish!

WHAT IS COCONUT RICE?

South Indian special coconut rice is a mildly flavored rice with fresh coconut and simple spices like mustard seeds , curry leaves and lentils like urad and chana dal.

Traditional coconut rice has only these ingredients, but for more texture, you can stir in peanuts/groundnuts and sometimes cashew nuts along with the spices! No vegetables are added and all you smell and taste is the sweet, heavenly aroma and flavor of freshly grated coconut and mild spices!

Cumin seeds are not typically added, but I have stirred in a dash for a slightly different flavor element along with a dash of hing/asafetida powder. If gluten free, avoid the hing and for an authentic taste, you may choose not to add both of these.

The best part is, if you have leftover cooked rice (which I am sure most of us sometimes have!), making this one-pot delight just takes 10 minutes!

DO I NEED FRESH COCONUT TO MAKE THIS RICE?

Of course, for an authentic Indian flavor, you have to use freshly grated coconut. Nothing can beat the taste and aroma of freshly grated coconut!

We normally break whole coconuts into 2 halves and then grate it using a special grater. But if you cannot find fresh coconuts, frozen will work just fine; just thaw and use. These can be found in the frozen section in all Indian stores.

If you cannot find both, just cook rice in coconut milk and then once cooled, temper as mentioned.

CAN I SUBSTITUTE THE SPICES?

The typical spices used are mustard, dry red chilies and lentils like urad dal (split black gram dal) and chana dal (split Bengal gram dal) which give the dish its aroma and texture, and I am sure with the world now curious and big fans of Indian cuisine, most will have these in their pantries!

But if you cannot find these, substitute with whole cumin seeds instead along with green chilies/jalapenos.

If you can find curry leaves, nothing can beat the aroma of those aromatic leaves!

Garnish with freshly chopped coriander leaves for a refreshing bite; again optional! It is Christmas time and I could not resist but get into the mood and…..MERRY CHRISTMAS foodie friends!

SERVING SUGGESTIONS:

The flavor of coconut and the aroma of simple spices in this dish is so pronounced and heavenly, it is can be eaten as such and needs no accompaniment.

But if you have to, serve it with some raita or any Indian curry. My favorite is some spicy Indian pickles with some crispies like potato chips or banana chips!

A fabulous lunch box, potluck or picnic dish which you will make and enjoy again and again, Coconut Rice is a one pot, delicious, no onion, no garlic, vegan, gluten free, plant based and oh so South Indian treat with simple spices and lentil tempering!

Make some today and you are sure to be bowled over by its taste and simplicity of making it.

Here are some more south Indian rice dishes you may like:

Lets see how to make this delicious South Indian flavored Coconut Rice:

Yum

SOUTH INDIAN COCONUT RICE

Serving Size: 4-6

A simple, delicious and comforting bowl of rice flavored with fresh coconut and simple spices. Pair it with some raita, curry or just some Indian pickles/papad for a south Indian treat.

Ingredients

2 cups cooked rice or 1 cup raw rice (any type of rice)
3/4 to 1 cup freshly grated coconut (you can use frozen too, but thaw completely before using)
3 tbsp coconut oil (or any other odorless oil)
½ tsp mustard seeds
½ tsp jeera/cumin seeds
½ tbsp urad dal/split black gram lentils
1 tbsp chana dal/split Bengal gram dal
2 to 3 dry red chilies, roughly cut
A small pinch of hing/asafetida powder
Few curry leaves
Optional:
Few peanuts (with our without skin)/split cashew/whole almonds etc.

FOR GARNISH:

Freshly chopped coriander leaves/cilantro

Instructions

If using raw rice, wash in plenty of water until water runs clear and cook (either in pressure cooker or stove top) until just cooked and each grain is separate. Drain and cool completely.
If using already cooked rice, make sure each grain is whole and separate.

TO MAKE COCONUT RICE:

Heat oil in a deep sauce pan and once the oil is hot, add mustard seeds.
As soon as the seeds start to crackle and pop, add jeera and hing powder and sauté on low heat for a few seconds.
Now add the lentils (urad and chana dal) and fry again until they turn light golden.
Stir in dry red chilies and peanut/cashew nuts if using, and fry again for a few seconds.
At this stage, stir in grated coconut and fry or sauté on medium heat, stirring continuously until the coconut is slightly fried and starts to turn light brown. Try not to fry it too much; we need the flavor and aroma of fresh coconut!
Sprinkle rice and salt to taste and mix well, cooking on medium heat, stirring often until heated through.
Remove from heat and serve hot or at room temperature with yogurt, raita, papad, potato chips etc.!

Notes

Adjust the amount of spices and coconut according to personal taste.

If consuming immediately or within a day, it is safe to roast the coconut just a bit, maintaining its freshness and flavor. But to make it last longer, roast coconut until heated through and lightly browned.

Adding peanuts/cashew nuts/almonds etc. is optional.

Make sure you use cold or room temperature rice with each grain separate and whole.

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