Coconut Rice & Aloo Kurma Recipe – Traditional Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Coconut Rice & Aloo Kurma Recipe – Traditional Indian Comfort Food

Hey everyone! There’s just something so incredibly comforting about a warm plate of fragrant coconut rice paired with a flavorful potato curry. This Coconut Rice & Aloo Kurma combo is a classic in many Indian homes, and it’s one of my absolute favorites. I first made this for a family get-together, and it was a huge hit – everyone asked for the recipe! It’s a little bit of effort, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

This isn’t just a meal; it’s an experience. The creamy coconut rice is subtly sweet and aromatic, while the Aloo Kurma brings a lovely warmth and gentle spice. It’s a perfect balance of flavors and textures. Plus, it’s surprisingly versatile – great for a weeknight dinner or a festive occasion. It’s a hug on a plate, honestly!

Ingredients

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

For the Coconut Rice:

• 2 cups raw rice (Basmati or Sona Masoori work beautifully)
• 4 cups coconut milk (full-fat is best for richness!)
• ¼ tsp turmeric powder
• 1.5 tbsp ghee + oil
• 1 cinnamon stick (about 1 inch)
• 2 cloves
• 2 cardamom pods
• 1-2 bay leaves
• 8-9 garlic cloves
• 4-5 slit green chillis
• 2 onions
• Coriander leaves for garnish

For the Aloo Kurma:

• 3 potatoes
• 1 large onion
• 2 slit green chillis
• 2 tomatoes
• 10-12 curry leaves
• 1 tsp ginger-garlic paste
• ½ tsp red chilli powder
• 1 tsp coriander powder
• 2 tbsp grated coconut
• 1 tbsp poppy seeds

Ingredient Notes

Let’s talk ingredients! Using good quality coconut milk really makes a difference. I prefer full-fat for that extra creamy texture, but you can use light if you prefer.

For the rice, Basmati is a classic choice for its fragrance, but Sona Masoori is also fantastic and more readily available. It has a lovely fluffy texture.

The spices are key! Don’t skimp on the cinnamon, cloves, and cardamom – they create that signature aroma. Feel free to adjust the green chillies to your spice preference. Some families love a really fiery kurma, while others prefer it milder. And a little tip: lightly toasting the spices before adding them to the oil releases even more flavor!

Step-By-Step Instructions

Let’s make the Coconut Rice first:

1. Heat the ghee and oil in a pan over medium heat. Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Fry for about 30 seconds, until fragrant.
2. Add the sliced garlic, slit green chillis, and chopped onions. Sauté until the onions turn a beautiful golden brown.
3. Stir in the turmeric powder and rice. Fry for another minute, coating the rice in the spices.
4. Pour in the coconut milk and bring to a boil. Once boiling, reduce the heat to low, cover the pan, and simmer until the rice is cooked through – about 15-20 minutes.
5. Fluff with a fork and garnish with fresh coriander leaves.

Now for the Aloo Kurma:

1. Heat oil in a separate pan. Sauté the chopped onion, slit green chillies, and curry leaves until the onions are soft and translucent.
2. Add the ginger-garlic paste and cook for a minute until fragrant. Then, add the red chilli powder, coriander powder, and chopped tomatoes. Cook until the tomatoes soften and become mushy.
3. Add the boiled and cubed potatoes and the coconut-poppy seed paste (you can grind the coconut and poppy seeds together with a little water to form a paste).
4. Simmer with a little water for about 10 minutes, allowing the flavors to meld together. Adjust the seasoning to your liking.
5. Garnish with fresh coriander leaves and serve hot with the coconut rice.

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• Boiling the potatoes beforehand speeds up the kurma-making process.
• If the kurma is too thick, add a splash of water. If it’s too thin, simmer uncovered for a few more minutes.
• A squeeze of lemon juice at the end brightens up the flavors of the kurma.

Variations

• Vegan Adaptation: Use plant-based ghee or oil instead of regular ghee. Double-check all ingredients to ensure they don’t contain any animal-derived products.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: For a milder kurma, reduce the amount of green chillies and red chilli powder. For a spicier kick, add more! My friend, Priya, loves to add a pinch of cayenne pepper.
• Festival Adaptations: This dish is often made during Onam and Ganesh Chaturthi in South India. It’s considered auspicious and adds to the festive spirit.

Serving Suggestions

This Coconut Rice & Aloo Kurma is fantastic on its own, but it also pairs beautifully with other Indian dishes like papadums, raita, or a simple vegetable stir-fry. A side of mango chutney adds a lovely sweetness.

Storage Instructions

Leftover coconut rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water. The Aloo Kurma also keeps well in the fridge for 2-3 days. It actually tastes even better the next day as the flavors develop!

FAQs

1. What type of rice is best for coconut rice?

Basmati rice is a classic choice for its aroma, but Sona Masoori also works wonderfully.

2. Can I make the Aloo Kurma ahead of time?

Absolutely! The kurma actually tastes better the next day. Just store it in an airtight container in the fridge.

3. How do I adjust the spice level in the Aloo Kurma?

Reduce or increase the amount of green chillies and red chilli powder to suit your taste.

4. What is the best way to store leftover coconut rice?

Store it in an airtight container in the refrigerator for up to 2 days.

5. Can I use fresh coconut instead of grated coconut in the Aloo Kurma?

Yes, you can! Use about ½ cup of freshly grated coconut.

6. Is this dish suitable for those with nut allergies (regarding coconut)?

Coconut is technically a fruit, not a nut, but if someone has a severe coconut allergy, this dish is not suitable.