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!

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Wash the basmati rice thoroughly and soak it in water for 15 minutes. Drain the water after soaking.

Step 2

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.

Step 3

Once the rice is cooked, spread it out on a large plate or tray to cool completely and to prevent it from clumping together.

Step 4

Heat the oil in a large skillet or pan over medium heat. Once hot, add the mustard seeds and let them splutter.

Step 5

Add the curry leaves, green chilies, and dry red chilies. Sauté for a few seconds until aromatic.

Step 6

Add the urad dal and chana dal to the pan. Cook for 1-2 minutes, stirring constantly, until they turn golden brown.

Step 7

Toss in the cashew nuts and continue to sauté them until they turn slightly golden.

Step 8

Add the asafoetida and grated coconut. Cook the mixture for 2-3 minutes, stirring frequently, until the coconut is lightly toasted and fragrant.

Step 9

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.

Step 10

Add the remaining salt (adjust to taste) and mix gently. Cook for 2-3 minutes to heat the rice through.

Step 11

Garnish with freshly chopped coriander leaves and serve warm.

Nutrition Facts

Serving size	(1014.2g)

Amount per serving	% Daily Value*
Calories	1496.3

Total Fat 118.0g	0%
Saturated Fat 76.0g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2529.7mg	0%
Total Carbohydrate 104.3g	0%
Dietary Fiber 27.1g	0%
Total Sugars 17.9g
Protein 21.8g	0%

Vitamin D 0IU	0%
Calcium 138.9mg	0%
Iron 11.5mg	0%
Potassium 1298.7mg	0%

*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.

Source of Calories

Fat: 67.8%

Protein: 5.6%

Carbs: 26.6%