Coconut Rice Recipe – South Indian Tamarind Rice with Kashmiri Chili

Last Updated on 2 months by Neha Deshmukh

Coconut Rice Recipe – South Indian Tamarind Rice with Kashmiri Chili

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant, flavorful Coconut Rice, also known as Tamarind Rice. It’s a South Indian staple, and honestly, once you try it, you’ll understand why it’s a family favorite. This isn’t just rice; it’s a burst of tangy, spicy, and subtly sweet goodness all in one bite. I first made this for a potluck and it disappeared fast! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Coconut Rice is more than just a meal; it’s an experience. It’s quick to put together (ready in under 20 minutes!), incredibly satisfying, and packed with flavor. It’s perfect for a simple weeknight dinner, a packed lunch, or even a festive occasion. Plus, the aroma while it’s cooking? Absolutely divine!

Ingredients

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

• ?? cup coconut (approximately 150g)
• ?? tsp mustard seeds (about 1/2 tsp)
• 2 dried Kashmiri red chilies
• ?? tsp turmeric powder (around 1/4 tsp)
• 1 tbsp coconut oil
• 1 tsp mustard seeds (yes, again!)
• ?? tsp urad dal (split black lentils, about 1 tsp)
• 1 dried Kashmiri red chili
• Few curry leaves (about 8-10)
• 2 tbsp peanuts
• 2 tbsp tamarind extract (about 30ml)
• ?? tsp jaggery (around 1 tsp, adjust to taste)
• ?? tsp salt (to taste)
• 3 cup cooked rice (approximately 450g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Coconut Varieties & Their Flavor: Freshly grated coconut is amazing if you can get it. Otherwise, frozen coconut works beautifully too. The type of coconut does impact the flavor – younger coconut will be sweeter and more fragrant.
• Mustard Seed Tempering – The Key to Aroma: Don’t rush the mustard seed tempering! Letting the mustard seeds pop in hot oil releases their incredible aroma, which is fundamental to South Indian cooking.
• Kashmiri Red Chilies – Color and Mild Heat: These chilies are all about color and a mild, fruity heat. They won’t set your mouth on fire, but they’ll give the rice a gorgeous reddish hue. If you can’t find them, you can substitute with regular red chili powder, but use it sparingly!
• Tamarind Extract – Balancing Tanginess: Tamarind is the star when it comes to that signature tang. You can buy pre-made tamarind extract, or easily make your own by soaking tamarind pulp in warm water and straining it.
• Urad Dal & Peanuts – Texture and Flavor: Urad dal adds a lovely nutty flavor and a slight crunch, while the peanuts provide a satisfying texture.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the coconut masala paste. Blend the coconut, ?? tsp mustard seeds, 2 dried red chilies, and turmeric powder into a coarse paste without adding any water. We want it thick and flavorful.
2. Now, heat the coconut oil in a pan over medium heat. Add the 1 tsp mustard seeds, urad dal, 1 dried red chili, curry leaves, and peanuts. Sauté until the mustard seeds start to splutter and the peanuts are golden brown – this usually takes about 2-3 minutes.
3. Pour in the tamarind extract, add the jaggery and salt. Cook for another 3-5 minutes, or until the mixture thickens slightly. Keep stirring to prevent sticking!
4. Add the prepared coconut masala paste to the pan and sauté for about 2 minutes, allowing the flavors to meld together.
5. Gently fold in the cooked rice, ensuring every grain is evenly coated with the flavorful masala. Cook for another 2-3 minutes, stirring gently.
6. Serve hot, or pack it into a lunch box for a delicious midday treat!

Expert Tips

• Using day-old rice works wonderfully for this recipe! It tends to be less sticky.
• Don’t overcrowd the pan when tempering the spices. Work in batches if needed.
• Taste as you go! Adjust the salt, jaggery, and tamarind extract to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Gluten-Free Confirmation: Absolutely gluten-free!
• Spice Level Adjustment (Mild to Spicy): Control the heat by adjusting the number of red chilies. For a milder flavor, remove the seeds from the chilies before blending. For extra spice, add a pinch of chili powder. My friend, Priya, loves to add a finely chopped green chili for a real kick!
• Festival Adaptations (Onam, Pongal): This rice is often made during festivals like Onam and Pongal in South India. You can add a sprinkle of sesame seeds for an extra festive touch.

Serving Suggestions

This Coconut Rice is fantastic on its own, but it also pairs beautifully with:

• A simple raita (yogurt dip)
• A side of papadums (crispy lentil wafers)
• Vegetable curries like avial or poriyal

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.

FAQs

What type of rice is best for this Coconut Rice?

Short-grain rice like Sona Masoori or Jeera Rice works best, as it holds its shape well and absorbs the flavors beautifully.

Can I make the tamarind extract from scratch?

Absolutely! Soak about 1/4 cup of tamarind pulp in 1 cup of warm water for 30 minutes. Mash it well and strain the liquid. This is your tamarind extract.

How can I adjust the tanginess of the rice?

Add more or less tamarind extract to suit your taste. A squeeze of lemon juice can also brighten up the flavors.

What is the purpose of adding jaggery to this recipe?

Jaggery balances the tanginess of the tamarind and adds a subtle sweetness, creating a harmonious flavor profile.

Can this rice be made ahead of time?

Yes, you can make it a few hours in advance. Just reheat it gently before serving.

How do I prevent the rice from becoming sticky?

Using day-old rice helps! Also, avoid overcooking the rice initially. Fluff it gently with a fork before adding it to the masala.