South Indian Coconut Rice Recipe

Name: South Indian Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups basmati rice; 3 tablespoons coconut oil (or vegetable oil); 6 dried red chilies, torn into 1/2-inch pieces; 1 1/2 teaspoons channa dal; 1 1/2 teaspoons Urad Dal; 1 teaspoon brown mustard seeds; 15 fresh curry leaves; 1 teaspoon salt (more or less, to taste); 1/4 teaspoon asafoetida powder; 1 3/4 cups freshly grated coconut; 2 tablespoons chopped fresh cilantro

Servings: persons

2 cups basmati rice
3 tablespoons coconut oil (or vegetable oil)
6 dried red chilies, torn into 1/2-inch pieces
1 1/2 teaspoons channa dal
1 1/2 teaspoons Urad Dal
1 teaspoon brown mustard seeds
15 fresh curry leaves
1 teaspoon salt (more or less, to taste)
1/4 teaspoon asafoetida powder
1 3/4 cups freshly grated coconut
2 tablespoons chopped fresh cilantro

1
Wash the rice well and cook until tender in a rice cooker or by the absorption method.
2
While the rice is cooking, heat 3 tablespoons oil in a medium-sized pan or skillet, and when hot add the chillies, chana dal, urad dal and mustard seeds. Stir and fry until the chillies darken and the dals turn golden brown.
3
Add the curry leaves, salt, asafetida and coconut, and stir and fry for a minute or two before reducing heat.
4
Gently cook the coconut mixture until the coconut turns a toasted reddish-brown and becomes quite crisp. It burns easily, so don't take your eyes off it for a second, and keep the coconut moving by stirring and tossing constantly.
5
As soon as the coconut is the right colour and texture, turn off the heat. If the rice is not ready, transfer the coconut mixture to a bowl, so that it doesn't continue browning in the hot pan.
6
Mix the coconut mixture gently through the hot, cooked rice, then stir through the chopped cilantro and serve immediately.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups basmati rice, 3 tablespoons coconut oil (or vegetable oil), 6 dried red chilies, torn into 1/2-inch pieces, 1 1/2 teaspoons channa dal, and more.

Yes, South Indian Coconut Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

South Indian Coconut Rice

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