Coconut Rice
An authentic vegetarian recipe from Lakshadweep, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
400g Cooked white rice (short grain or raw rice)
150g Fresh coconut, grated
30ml Coconut oil
5g Mustard seeds
8g Urad dal (split black gram)
8g Chana dal (split Bengal gram)
3piece Dried red chillies
2piece Green chillies, slit
12piece Curry leaves
30g Cashews
1g Asafoetida (hing)
2g Turmeric powder
6g Salt
10ml Lemon juice
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Cook the rice until each grain is separate and fluffy. Spread on a plate to cool slightly — using hot, steaming rice will make it clump when mixed.
Click to mark as complete
Heat coconut oil in a large pan or wok over medium heat.
Click to mark as complete
Add cashews and fry for 1–2 minutes until golden. Remove and set aside.
Click to mark as complete
In the same oil, add mustard seeds and let them splutter completely. Add asafoetida.
Click to mark as complete
Add urad dal and chana dal. Fry for 1–2 minutes until they turn golden brown.
Click to mark as complete
Add dried red chillies (broken in half) and curry leaves. Fry for 20 seconds until the curry leaves are crisp.
Click to mark as complete
Add slit green chillies and turmeric powder. Stir for 30 seconds.
Click to mark as complete
Add the grated fresh coconut and stir-fry on medium heat for 3–4 minutes until the coconut is lightly toasted and fragrant.
Click to mark as complete
Add the cooked rice and salt. Toss gently but thoroughly to mix the coconut and tempering evenly through the rice without breaking the grains.
Click to mark as complete
Add lemon juice and the fried cashews. Toss once more. Taste and adjust salt. Serve warm with papad, pickle, or a simple curry.
Click to mark as complete
Chef's Tips
Use freshly grated coconut for the best flavour — the natural sweetness and moisture of fresh coconut makes a significant difference.
The rice must be cooked and cooled slightly before mixing; hot, freshly cooked rice will become mushy when tossed.
Coconut oil is essential for authentic island-style coconut rice — it reinforces the coconut flavour throughout the dish.
Coconut rice is a popular prasad (temple offering) across South India and the islands, and is also an excellent way to use leftover rice.
About This Dish
Coconut Rice is a traditional vegetarian dish from Lakshadweep, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Use freshly grated coconut for the best flavour — the natural sweetness and moisture of fresh coconut makes a significant difference. - The rice must be cooked and cooled slightly before mixing; hot, freshly cooked rice will become mushy when tossed. - Coconut oil is essential for authentic island-style coconut rice — it reinforces the coconut flavour throughout the dish. - Coconut rice is a popular prasad (temple offering) across South India and the islands, and is also an excellent way to use leftover rice.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy