Coconut Rice Recipe – Authentic South Indian Lunchbox Special

Last Updated on 2 months by Neha Deshmukh

Coconut Rice Recipe – Authentic South Indian Lunchbox Special

Hey everyone! If you’re anything like me, you absolutely love a good, comforting bowl of rice. And this Coconut Rice? It’s not just any rice – it’s a little slice of South India, packed with flavour and perfect for a quick lunch, a satisfying dinner, or even a special occasion. I first made this when I was craving the flavours of home, and it instantly transported me back to my grandmother’s kitchen. It’s become a regular in my rotation ever since!

Why You’ll Love This Recipe

This Coconut Rice is seriously easy to make, ready in under 30 minutes, and unbelievably delicious. It’s fragrant, subtly sweet, and has a wonderful texture. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and pair it with so many different dishes. Honestly, it’s a winner all around! It’s also a fantastic way to use up leftover rice, making it a super practical recipe.

Ingredients

Here’s what you’ll need to create this South Indian delight:

• ½ cup rice (about 150g)
• ½ cup grated coconut (about 50g)
• 3 tsp oil (about 15ml)
• 1 tsp ghee (about 5ml)
• 1 tsp mustard seeds
• 2 tsp urad dal (split black lentils)
• 2 tsp chana dal (split chickpeas)
• 2 tbsp peanuts
• 2 green chilies, slit
• 2 red chilies, broken into pieces
• Few curry leaves
• Salt to taste
• ½ tsp sugar (about 2.5g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe!

• Rice: I prefer using a short-grain rice like Sona Masoori for this. It gets beautifully fluffy. Basmati rice works in a pinch, but it won’t have quite the same texture.
• Grated Coconut: Freshly grated coconut is the absolute best! It has a sweetness and aroma that you just can’t beat. However, if you can’t find fresh, unsweetened desiccated coconut works well too. Just be mindful that desiccated coconut can sometimes be a little drier, so you might need a tiny splash of water when roasting.
• Tempering (Tadka): This is where the magic happens! The combination of mustard seeds, lentils, and chilies creates a flavour explosion. Regional variations are common – some families add a pinch of asafoetida (hing) for extra depth, or even a tiny bit of turmeric for colour. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your rice until it’s nice and fluffy. Once cooked, spread it out on a plate to cool down. A little drizzle of ghee (about ½ tsp) while it’s cooling will prevent the grains from sticking together – a little trick my mom taught me!
2. Now, heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. This is important – you want them to really pop!
3. Add the urad dal, chana dal, and peanuts. Sauté until they turn golden brown and fragrant.
4. Toss in the green chilies, red chilies, and curry leaves. Sauté for another minute until the curry leaves are crispy. Remove from the pan and set aside – this is your tadka!
5. In the same pan, add the ghee and oil. Add the grated coconut and roast on low heat until it’s lightly golden. Keep stirring to prevent it from burning.
6. Mix in the salt and sugar to the roasted coconut. The amount of roasting time depends on when you’re serving it. If it’s for lunchboxes, roast it a little longer to prevent it from getting soggy.
7. Finally, combine the cooled rice, the roasted coconut mixture, and the tempered dal. Gently mix everything together with a ladle. Be gentle – you don’t want to mash the rice!

Expert Tips

• Don’t skip the cooling step for the rice! Warm rice will absorb too much oil and become mushy.
• Keep a close eye on the tempering. Burnt spices will ruin the flavour.
• Taste and adjust the salt and sugar as needed. Everyone has different preferences!

Variations

• Extra Veggies: My friend Priya loves adding a handful of chopped vegetables like carrots and peas to the rice while it’s cooking.
• Lemon Zest: A little lemon zest brightens up the flavour beautifully.
• Spicier Version: Add an extra green chili or a pinch of chili powder to the tempering.

Vegan Adaptation

This recipe is easily made vegan! Simply substitute the ghee with an equal amount of oil. Coconut oil works particularly well and adds a lovely flavour.

Gluten-Free Adaptation

Good news – this recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Reduce the number of green chilies to 1 or omit them altogether.
• Medium: Use the recipe as written.
• Spicy: Add an extra green chili and a pinch of red chili powder to the tempering.

Festival Adaptations (Onam, Pongal)

This Coconut Rice is a popular dish during South Indian festivals like Onam and Pongal. It’s often served as part of a larger sadya (feast).

Serving Suggestions

Coconut Rice is amazing on its own, but it’s even better with some traditional South Indian side dishes! Try it with:

• Appalam (papadums)
• Vadam (lentil crackers)
• Aviyal (mixed vegetable curry)
• Potato curry
• Sambar and Rasam

Storage Instructions

Leftover Coconut Rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

• Is this rice best served immediately, or does the flavor improve with time? It’s best enjoyed fresh, but the flavours do meld together nicely if you let it sit for a little while.
• Can I use coconut milk instead of grated coconut? While you can, it won’t have the same texture or flavour. Grated coconut is really key to this recipe.
• What type of rice is best for this recipe? Short-grain rice like Sona Masoori is ideal.
• How can I adjust the tempering to make it spicier? Add an extra green chili or a pinch of red chili powder.
• How long will this coconut rice stay fresh in the refrigerator? Up to 2 days in an airtight container.

Enjoy! I hope this Coconut Rice brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!