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Coconut Rice, south Indian style

Vegan Masala Recipe

Coconut Rice, south Indian style

South Indian coconut rice tosses separate grains of basmati with coconut, mustard seeds, curry leaves and crisp lentils. Cashews add richness and a welcome crunch.

Recipe by How our recipes are created

40 minPrep: 10 minCook: 30 minServes 4IndianVegan
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From the kitchen

What to expect

This rice uses coconut milk in the cooking water and a simple South Indian tempering for a soft, fragrant finish. The cashews and coconut give it body without weighing it down.

Serving idea

Best served simply

Serve with sambar, a dry potato curry, or a cucumber salad for a simple meal.

Cook the recipe

Method

  1. 1

    Drain the soaked 1.5 cups basmati rice and add it to a saucepan with 1 cup coconut milk, 1 1/4 cups water, and salt to taste.

  2. 2

    Bring to a boil, then cover with a tight-fitting lid, lower the heat, and cook for 15 minutes until the rice is tender and the liquid is absorbed.

  3. 3

    While the rice cooks, heat 1/2 tablespoon oil in a small skillet over medium heat. Add 1 tablespoon chana dal, 1 teaspoon urad dal, and 2 dry red chili peppers, and toast until the dals turn golden.

  4. 4

    Grind or crush the toasted chana dal, urad dal, and chilies to a coarse powder; set aside.

  5. 5

    In the same skillet, heat the remaining 1/2 tablespoon oil. Add 1 tablespoon mustard seeds and let them splutter.

  6. 6

    Stir in the remaining 1 teaspoon urad dal, 1/4 cup chopped cashews, and 1 sprig curry leaves. Cook until the urad dal and cashews are golden and the curry leaves look crisp.

  7. 7

    Add 3/4 cup shredded coconut and sauté briefly until it turns lightly golden and smells nutty.

  8. 8

    Fold the coconut mixture and the ground dal powder through the rice with a fork, taking care not to break the grains. Taste and add more salt only if needed, then serve warm.

A few useful notes

Notes

  • Soaking the rice helps it cook evenly and stay separate. If you skip the soak, add a little extra water and watch the pot closely near the end.
  • The coconut should only be toasted lightly. If it browns too quickly, it can turn dry and bitter.
  • Leftovers keep well in the fridge for up to 3 days. Reheat gently with a spoon of water or a splash of coconut milk to loosen the grains.
  • This rice holds its texture well beside a dry vegetable stir-fry or a saucy lentil dish. A few fresh curry leaves or chopped coriander on top is enough.
  • If using red pepper flakes instead of dry chilies, add them with the mustard seeds so they do not scorch.

Gather everything first

Ingredients

  • 1.5 cups raw basmati rice (soaked for 30 minutes, preferably)
  • 1 cup coconut milk
  • 1 1/4 cups water
  • 1 tsp salt
  • 1 tbsp avocado oil or any neutral oil
  • 1 tbsp chana dal (Bengal gram dal)
  • 2 tsp urad dal (Black gram dal)
  • 2 dry red chili peppers (or 1 tsp red pepper flakes; adjust to preference)
  • 1 tbsp mustard seeds
  • 1/4 cup raw cashews (chopped coarsely)
  • 1 sprig curry leaves
  • 3/4 cup shredded coconut (unsweetened)

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