Sesame Coconut Rice Recipe – Authentic South Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Sesame Coconut Rice Recipe – Authentic South Indian Flavors

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Sesame 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 truly captures the essence of South Indian cuisine. You’ll absolutely love it!

Why You’ll Love This Recipe

This Sesame Coconut Rice isn’t just delicious; it’s incredibly easy to make. It’s perfect for a quick weeknight meal or a comforting side dish. The combination of nutty sesame seeds, fragrant coconut, and a vibrant tempering of spices is just chef’s kiss. Plus, it’s a fantastic way to use up leftover rice!

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 1 cup cooked rice
• Salt to taste
• ½ cup white sesame seeds
• 2 tbsp grated coconut
• 4 dry red chillies
• 1 tsp oil
• 2 tbsp gingelly oil (also known as nallennai)
• 1 tsp mustard seeds
• 3 tbsp shelled peanuts
• ½ tsp cumin seeds
• 2 dry red chillies
• 1 tsp urad dal (split black lentils)
• 1 tsp channa dal (split chickpeas)
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best flavor:

• Gingelly Oil: This is key to the authentic flavor. It has a unique nutty aroma that really shines through. If you can’t find it, a neutral oil like sunflower oil can work in a pinch, but it won’t be quite the same.
• Sesame Seeds: I prefer white sesame seeds for this recipe, but black sesame seeds will also work and add a slightly different, earthier flavor.
• Urad Dal & Channa Dal: These lentils add a lovely texture and nutty flavor to the tempering. Don’t skip them! They’re readily available in Indian grocery stores.
• Rice Types: Traditionally, short-grain rice varieties like Sona Masoori are used in South India. However, you can use any rice you have on hand – basmati, jasmine, or even long-grain rice will work. Just adjust the cooking time accordingly. Different regions in South India also have their own preferred rice varieties, so feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast those sesame seeds and coconut. Dry roast the sesame seeds in a pan until they turn golden brown and fragrant. Do the same with the grated coconut, keeping a close eye so it doesn’t burn. Set both aside.
2. Now, for the spice powder. Heat 1 tsp of oil in a pan and lightly fry the 4 dry red chillies. Once cooled, grind them together with the roasted sesame seeds and coconut to create a beautiful spice powder.
3. Time for the peanuts! Heat the 2 tbsp of gingelly oil in a pan and fry the shelled peanuts until they’re golden brown and crunchy. Remove and set aside.
4. This is where the magic happens – the tempering! In the same pan (with the gingelly oil), add the mustard seeds. Once they splutter, add the cumin seeds, 2 dry red chillies (broken into pieces), urad dal, channa dal, and curry leaves. Temper until the dals turn golden brown and fragrant.
5. Now, gently mix the cooked rice with the spice powder and the tempered ingredients. Don’t overmix!
6. Finally, adjust the salt to your liking.

Expert Tips

• Don’t overcrowd the pan when roasting the sesame seeds and coconut. Roast in batches if necessary.
• Be careful not to burn the spices during the tempering process. Keep the heat on medium.
• If you’re using leftover rice, make sure it’s not too sticky. Fluff it up with a fork before adding the spice powder and tempering.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the number of red chillies. For a spicier kick, add a pinch of cayenne pepper to the spice powder. My friend, Priya, loves to add a finely chopped green chilli to the tempering for extra heat!
• Festival Adaptations – Pongal: This rice is often made during Pongal, a harvest festival in South India. During Pongal, some families add a little bit of ghee (clarified butter) to the tempering for extra richness.

Serving Suggestions

This Sesame Coconut Rice is fantastic on its own, but it’s even better with a side of raita (yogurt dip). It also pairs beautifully with sambar, rasam, or any other South Indian curry. Serve it at room temperature for the best flavor.

Storage Instructions

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

FAQs

Q: What type of rice is best for this recipe?
A: Traditionally, short-grain rice like Sona Masoori is used, but any rice you have on hand will work!

Q: Can I make the spice powder ahead of time?
A: Absolutely! You can grind the spice powder a day or two in advance and store it in an airtight container.

Q: How can I adjust the level of spiciness?
A: Reduce or increase the number of red chillies, or add a pinch of cayenne pepper for extra heat.

Q: What is gingelly oil and can I substitute it?
A: Gingelly oil (nallennai) is a sesame oil with a unique nutty flavor. If you can’t find it, you can use a neutral oil like sunflower oil, but the flavor won’t be quite the same.

Q: Is this dish typically served hot or cold?
A: It’s best served at room temperature to allow the flavors to fully develop.