South Indian coconut rice is a very simple Indian rice recipe and is one of the beginners delight. This mild and flavourful dish is perfect for dinner.

Lemon Rice, Jeera Rice, Corn fried rice, are few more easy and quick to make rice recipes.

How to make south Indian coconut rice

Ingredients

Gluten free, Vegan

1 cup = 250ml ; 1 tablespoon = 15ml

Steamed Rice: 2 cups

Oil: 2 tbsp

Mustard: ¼ tsp

Cumin: ¼ tsp

Urad Dal (Split Black Gram): 1 tsp

Channa Dal (Yellow Split Lentils): 1 tsp

Peanuts: ⅓ cup

Curry Leaves: Few

Red Chillies: 2, broken

Green Chilli: 1, slit

Grated Coconut: 1 cup

Salt: as required

Coriander: ¼ cup

Instructions

Heat 2 tbsp oil in a pan, add mustard seeds and let them crackle, add cumin seeds and peanuts, saute for a minute.

Add chana dal and urad dal saute until dal turns light golden brown.

Now add chopped green chillies, broken red chillies, few curry leaves and sauté for few seconds or till red chillies change colour.

Now add grated coconut mix well and cook for few seconds and turn off the heat. It is not necessary to fry the grated coconut until it turns brown.

Add salt, coriander leaves and boiled rice.

Mix until well combined.

Enjoy delicious and mildly spiced coconut rice with poppadums, pickle, jeera aloo or any just with the salad.

Recipe Notes

Spread freshly cooked rice in a plate to cool down to room temperature before adding to the seasoning as it ensures even mixing and each rice grain is separated.

Adjust chillies according to your preferred spice levels.

Freshly grated coconut tastes best for this recipe, but frozen coconut can be used too.

📖 Recipe Card

Coconut Rice

Coconut Rice is a very simple Indian rice recipe and is one of the beginners delight. Here is the recipe of mildly spiced South Indian style Coconut Rice.

5 from 9 votes

Print Pin Rate

Course: Rice & Bread

Cuisine: Indian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Author: Geetha Priyanka

Video

Ingredients

Glute free, Vegan

1 cup = 250ml ; 1 tablespoon = 15ml

2 cups Rice
2 tablespoon Oil
¼ teaspoon Mustard Seeds
¼ teaspoon Cumin Seeds
1 teaspoon Chana Dal/ Yellow Split Lentils
1 teaspoon Urad Dal/ Split Black Gram
2 Red Chillies broken
1 Green Chilli slit
Few Curry Leaves
1 cup Grated Coconut
⅓ cup Peanuts
As Required Salt
¼ cup Coriander

Instructions

Heat 2 tablespoon oil in a pan, add mustard seeds and let them crackle, add cumin seeds and peanuts, saute for a minute.
Add chana dal and urad dal saute until dal turns light golden brown.
Now add chopped green chillies, broken red chillies, few curry leaves and sauté for few seconds or till red chillies change colour.
Now add grated coconut mix well and cook for few seconds and turn off the heat. It is not necessary to fry the grated coconut until it turns brown.
Add salt, coriander leaves and cooked rice.
Mix until well combined.
Enjoy delicious and mildly spiced Coconut Rice with poppadums, pickle, chips or any just with the salad.

Notes

Spread freshly cooked rice in a plate to cool down to room temperature before adding to the seasoning as it ensures even mixing and each rice grain is separated.

Adjust chillies according to your preferred spice levels.

Freshly grated coconut tastes best for this recipe, but frozen coconut can be used too.

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