Garlic Chilli Coconut Rice Recipe – Authentic South Indian Flavors

Last Updated on 4 months by Neha Deshmukh

Garlic Chilli Coconut Rice Recipe – Authentic South Indian Flavors

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food for me – Garlic Chilli Coconut Rice. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s simple, flavorful, and honestly, it just feels like home. This recipe brings all those authentic South Indian flavors right to your kitchen!

Why You’ll Love This Recipe

This Garlic Chilli Coconut Rice is more than just a meal; it’s an experience. It’s quick to whip up – perfect for a weeknight dinner – but tastes like you’ve spent hours in the kitchen. The combination of fragrant garlic, fiery chillies, and sweet coconut is just divine. Plus, it’s incredibly versatile! You can enjoy it as a main course or a side dish.

Ingredients

Here’s what you’ll need to make this delicious rice:

• 2 cups cooked rice
• 6 small garlic cloves
• 2 tablespoons grated coconut
• 5 red chillies
• Salt to taste
• 1 tablespoon coconut oil
• 0.5 teaspoon mustard seeds
• 2 teaspoons urad dal (split black lentils)
• 1 teaspoon cumin seeds
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in this recipe.

• Coconut Oil: Seriously, don’t skip the coconut oil! It’s the flavor base for South Indian cooking and gives this rice its signature aroma. About 15ml is perfect.
• Chillies: I like to use a mix of Byadagi chillies (for colour) and Guntur chillies (for heat). Feel free to adjust the type and quantity based on your spice preference.
• Rice: Traditionally, short-grain rice like Sona Masoori is used, as it gets beautifully fluffy. But long-grain basmati rice works well too, if that’s what you have on hand. Just ensure it’s cooked perfectly – separate, not sticky!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, make sure your rice is cooked and fluffy. Set it aside – we want it nice and warm when we combine everything.
2. Now, heat a pan with a few drops of oil. Add the peeled garlic cloves and red chillies. Fry them until they’re aromatic and lightly roasted. Keep a close eye, you don’t want them to burn!
3. In the same pan, dry roast the grated coconut until it turns golden brown. This step really brings out the coconut’s sweetness. Once everything is roasted, let it cool down a bit.
4. Pop the cooled garlic, chillies, and coconut into a mixer and grind them coarsely. We don’t want a smooth paste, just a nice, textured mixture.
5. Heat the coconut oil in a pan. Add the mustard seeds – they should start to splutter. Then, add the urad dal, cumin seeds, and curry leaves. Let them temper until fragrant. This is where the magic happens!
6. Now, add the tempered spices and the ground mixture to the cooked rice. Add salt to taste and gently mix everything together. Be careful not to mash the rice.
7. Serve it hot and enjoy!

Expert Tips

• Don’t overcrowd the pan when roasting the garlic and chillies. Work in batches if needed.
• Tempering the spices is crucial. It releases their flavors and creates a beautiful aroma.
• Taste as you go! Adjust the salt and chilli levels to your liking.

Variations

• My Family’s Secret: My aunt always adds a pinch of turmeric powder to the tempering for a beautiful golden colour and extra flavour.
• Extra Veggies: Feel free to add some chopped vegetables like peas or carrots to the rice for a more substantial meal.
• Lemon Zest: A little lemon zest brightens up the flavours beautifully.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any animal-derived ingredients.

Spice Level Adjustment

• Mild: Reduce the number of red chillies to 2-3, and remove the seeds.
• Medium: Use 4-5 red chillies, leaving some seeds intact.
• Hot: Use 6-7 red chillies, and don’t remove the seeds! You can also add a pinch of chilli powder.

Regional Variations

• Tamil Nadu: Often includes a small piece of asafoetida (hing) in the tempering.
• Kerala: Sometimes uses curry leaves oil instead of plain coconut oil for a more intense flavour.
• Karnataka: May include a sprinkle of roasted chana dal (split chickpeas) in the tempering.

Festival Adaptations

This rice is a popular choice during festivals like Onam and Pongal in South India. It’s often served as part of a larger festive spread.

Serving Suggestions

Garlic Chilli Coconut Rice is incredibly versatile! Here are a few ideas:

• Vadams: Crispy lentil wafers – a classic pairing!
• Poriyal: A dry vegetable stir-fry.
• Yogurt-based side dishes: Raita or a simple yogurt dip.
• Sambar and Rasam: A complete South Indian meal!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What type of rice is best for this recipe?

Short-grain rice like Sona Masoori is traditional, but long-grain basmati works well too. The key is to cook it until fluffy and separate.

Can I make this ahead of time?

You can prepare the ground mixture and tempering ahead of time. Store them separately and combine with the cooked rice just before serving.

How can I adjust the spice level?

Adjust the number of chillies and whether or not you remove the seeds.

What are good accompaniments for Garlic Chilli Coconut Rice?

Vadams, poriyal, yogurt-based side dishes, sambar, and rasam are all excellent choices.

Can I use pre-grated coconut?

Yes, you can! But freshly grated coconut will always give the best flavour. If using pre-grated, look for unsweetened coconut.