South Indian Coconut Rice
Transport your taste buds to Southern India with this fragrant and flavorful South Indian Coconut Rice recipe, a perfect combination of simplicity and bold flavors. This dish features fluffy, aromatic basmati rice infused with the tropical richness of freshly grated coconut and enlivened by a tempering of mustard seeds, curry leaves, and a medley of dals. A quick sauté of green chilies, dry red chilies, and crunchy cashews adds layers of spice and texture, while a pinch of asafoetida enhances the beautiful aromas. Cooked to perfection in just 35 minutes, this gluten-free, vegetarian delight is ideal as a main or side dish. Serve it warm, garnished with fresh coriander, to impress your family with a wholesome, authentic South Indian experience!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 cup Grated fresh coconut
- 2 tablespoons Sunflower oil or coconut oil
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 2 pieces Green chilies, slit
- 2 pieces Dry red chilies
- 1.5 teaspoons Urad dal (split black gram)
- 1.5 teaspoons Chana dal (split chickpeas)
- 10 pieces Cashew nuts
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
- 2 tablespoons Coriander leaves, chopped
Instructions
Wash the basmati rice thoroughly and soak it in water for 15 minutes. Drain the water after soaking.
In a medium-sized pot, bring 2 cups of water to a boil. Add the soaked and drained rice along with 1/2 teaspoon of salt. Cover the pot, reduce the heat to low, and let the rice cook for about 12-15 minutes or until tender and the water is fully absorbed.
Once the rice is cooked, spread it out on a large plate or tray to cool completely and to prevent it from clumping together.
Heat the oil in a large skillet or pan over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the curry leaves, green chilies, and dry red chilies. Sauté for a few seconds until aromatic.
Add the urad dal and chana dal to the pan. Cook for 1-2 minutes, stirring constantly, until they turn golden brown.
Toss in the cashew nuts and continue to sauté them until they turn slightly golden.
Add the asafoetida and grated coconut. Cook the mixture for 2-3 minutes, stirring frequently, until the coconut is lightly toasted and fragrant.
Turn the heat to low and add the cooked and cooled rice to the pan. Gently mix everything together to ensure the rice is well-coated with the coconut and spice mixture.
Add the remaining salt (adjust to taste) and mix gently. Cook for 2-3 minutes to heat the rice through.
Garnish with freshly chopped coriander leaves and serve warm.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 17.9 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1299 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
