Authentic Urad Dal & Coconut Rice Recipe – South Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Authentic Urad Dal & Coconut Rice Recipe – South Indian Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a fragrant, comforting Urad Dal & Coconut Rice. This isn’t just a meal; it’s a warm hug in a bowl, reminding me of lazy Sunday lunches at my grandmother’s place. It’s a classic South Indian dish, and honestly, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This Urad Dal & Coconut Rice is incredibly flavorful, surprisingly easy to make, and wonderfully satisfying. It’s a perfect weeknight dinner, a lovely addition to a weekend brunch, or even a comforting meal when you’re feeling a little under the weather. Plus, the aroma while it’s cooking is divine! It’s a beautiful blend of nutty, sweet, and savory – a true celebration of South Indian flavors.

Ingredients

Here’s what you’ll need to create this magic:

• ¼ cup idli rice (approximately 80g)
• ¼ cup split black urad dal (approximately 60g)
• 1 tablespoon gingelly oil (approximately 15ml)
• ½ teaspoon mustard seeds
• ½ teaspoon jeera (cumin seeds)
• Few curry leaves (about 10-12)
• 1 small red chilli, broken into pieces
• 5 garlic cloves, roughly chopped
• ⅛ teaspoon fenugreek seeds
• Generous pinch of hing (asafoetida)
• 2 tablespoons coconut, grated (approximately 20g)
• 1 heaped teaspoon palm jaggery (approximately 5g)
• 2.5 cups water (approximately 600ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few of these are key to getting that authentic South Indian flavor.

• Gingelly Oil (Nallu Ennai): This is the oil for South Indian cooking. It has a unique, nutty flavor that really elevates the dish. If you can’t find it, you can substitute with coconut oil, but the flavor will be slightly different.
• Palm Jaggery (Karbullu): Palm jaggery has a lovely caramel-like sweetness that’s different from regular sugar. It adds a depth of flavor that’s just wonderful. You can substitute with brown sugar if needed, but reduce the quantity slightly as it’s sweeter.
• Urad Dal: This lentil is the star of many South Indian dishes. It adds a wonderful creaminess and nutty flavor. Make sure you use split black urad dal, not whole urad dal.
• Idli Rice: This short-grain rice is essential for the right texture. It becomes beautifully soft and fluffy when cooked. You can sometimes find it labeled as “parboiled rice” or “ponni rice”.
• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth. A little goes a long way. It’s often sold as a powder or resin. If you’re new to hing, start with a very small pinch – it has a strong aroma! You can find it in Indian grocery stores or online.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s dry roast the split black urad dal in a pan over medium heat until it becomes fragrant. This usually takes about 3-5 minutes. Be careful not to burn it! Once cooled, give it a quick rinse with the idli rice.
2. Now, heat the gingelly oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Add the cumin seeds, curry leaves, red chilli, chopped garlic, fenugreek seeds, and hing to the oil. Sauté for a minute or so, until the garlic turns a lovely golden brown and everything smells amazing.
4. Add the rinsed rice and dal to the cooker. Sauté for another minute, just to coat everything in the flavorful oil.
5. Time for the good stuff! Mix in the grated coconut, palm jaggery, and salt.
6. Pour in the water, give everything a good stir, and close the pressure cooker lid. Pressure cook on medium flame for 3-4 whistles.
7. Once the pressure has released naturally (this is important!), open the lid and gently fluff the rice with a fork. It should be moist and slightly sticky – that’s perfect! Serve warm and enjoy.

Expert Tips

• Don’t overcook the rice! You want it to be soft, but not mushy.
• If you’re using a different type of jaggery, adjust the quantity to your taste.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) at the end.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).
• Spice Level Adjustment: If you like things a little spicier, add another red chilli or a pinch of chilli powder.
• Regional Variations: In Tamil Nadu, they often add a squeeze of lemon juice at the end. In Karnataka, you might find it served with a side of yogurt.
• Festival Adaptations – Pongal: This recipe forms the base for some variations of Pongal, a traditional South Indian dish made during the harvest festival.

Serving Suggestions

This Urad Dal & Coconut Rice is delicious on its own, but it also pairs beautifully with:

• A simple vegetable curry
• A tangy rasam
• A cooling raita
• Pickles – a South Indian meal isn’t complete without them!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop. The texture might change slightly upon reheating, becoming a little drier, but it will still be delicious!

FAQs

Let’s answer some common questions:

1. What type of rice is best for this recipe and can I substitute it?
Idli rice is ideal, but you can use Sona Masoori rice as a substitute. The texture will be slightly different, but still good.

2. What is hing (asafoetida) and where can I find it?
Hing is a resin with a pungent aroma that adds a unique savory flavor. You can find it in Indian grocery stores or online.

3. Can I make this recipe in an Instant Pot?
Yes! Use the pressure cook function for about 8-10 minutes, followed by natural pressure release.

4. How can I adjust the sweetness level of the rice?
Start with the recommended amount of palm jaggery and add more to taste. Remember, palm jaggery is less sweet than refined sugar.

5. What is the significance of using gingelly oil in South Indian cooking?
Gingelly oil has a unique flavor profile that’s deeply rooted in South Indian cuisine. It’s believed to have health benefits too!

6. Can this be made ahead of time? How does it affect the texture?
You can make it a few hours ahead, but the texture is best when served fresh. It tends to dry out a bit when stored, so add a splash of water when reheating.