Spinach Rice Mandi Recipe – Gingely Oil & Coconut Flavors

Last Updated on 4 months by Neha Deshmukh

Spinach Rice Mandi Recipe – Gingely Oil & Coconut Flavors

Introduction

Oh, this recipe! It’s one of those dishes that just feels like home. I first stumbled upon a version of this when visiting my aunt in Tamil Nadu, and I’ve been tweaking it ever since to get it just right. It’s a beautiful blend of earthy spinach, fragrant rice mandi, and the creamy richness of coconut – all brought together with a lovely tempering of sesame oil. It’s surprisingly easy to make, and honestly, it’s a guaranteed crowd-pleaser. Let’s get cooking!

Why You’ll Love This Recipe

This Spinach Rice Mandi is more than just a meal; it’s an experience. It’s packed with flavour, incredibly comforting, and a wonderful way to get your greens in! Plus, it’s a fantastic introduction to South Indian flavours if you’re new to the cuisine. It’s ready in under 30 minutes, making it perfect for a weeknight dinner.

Ingredients

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

• 1 cup Rice Mandi
• 2 teaspoon sesame oil (gingely oil)
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• 15 shallots (small onions)
• 2 green chillies
• 6 cloves garlic
• 200 grams Spinach leaves
• 1 teaspoon salt
• ⅓ cup coconut
• 1 cup water
• 1 heaping teaspoon Rice flour

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sesame Oil (Gingely Oil) – Regional Variations & Benefits

Sesame oil, or gingely oil as it’s often called in India, is key to the flavour profile. It has a wonderfully nutty aroma and adds a depth you just can’t get with other oils. You can find it in most Indian grocery stores. There are light and dark varieties – I prefer the dark for this recipe, as it has a more intense flavour.

Rice Mandi – What is it & Where to Find It?

Rice mandi is a short-grain rice variety commonly used in South Indian cooking. It has a slightly sticky texture, which helps bind the dish together. If you can’t find it, you can substitute with short-grain rice like Sona Masoori.

Urad Dal – A South Indian Staple

Urad dal (split black lentils) adds a lovely nutty flavour and helps with the texture. It’s a staple in South Indian cuisine and readily available in Indian grocery stores.

Spinach – Choosing the Freshest Leaves

Fresh spinach is best! Look for leaves that are vibrant green and crisp, avoiding any that are wilted or yellowing. Baby spinach works well too, but you might need a little less as it cooks down more quickly.

Coconut – Fresh vs. Dried & Flavor Profiles

Fresh coconut is amazing if you can get it, but desiccated coconut works perfectly well too. If using desiccated, unsweetened is best. The coconut adds a beautiful creaminess and sweetness that balances the spice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the sesame oil in a pan over medium heat. Add the mustard seeds and urad dal. Listen carefully – you want the mustard seeds to splutter and the dal to turn golden brown. This usually takes a minute or two.
2. Now, add the chopped green chillies, minced garlic, and sliced shallots. Sauté until the shallots soften and become translucent. This will release all their lovely flavour.
3. While the shallots are sautéing, give your spinach a good wash and roughly chop it. Don’t worry about being too precise!
4. Add the chopped spinach, rice mandi, and salt to the pan. Stir well to combine everything. Now, simmer on medium heat for about 10 minutes, or until the mixture thickens slightly.
5. While the spinach and rice are simmering, let’s make the coconut milk. Blend the coconut with the water into a smooth paste. Then, strain it through a fine-mesh sieve to extract the coconut milk. Mix the coconut milk with the rice flour to create a smooth mixture.
6. Pour the coconut mixture into the spinach gravy. Stir well and simmer for just one minute before removing from the heat. You don’t want to overcook it!
7. Serve hot with steamed rice. It’s seriously that simple.

Expert Tips

• Don’t skip the tempering! The sesame oil, mustard seeds, and urad dal are what give this dish its signature flavour.
• Adjust the amount of green chillies to your liking.
• If the mixture seems too thick, add a splash of water.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the green chillies for a milder flavour. My kids prefer it with just one chilli!
• Festival Adaptation – How to Serve During Special Occasions: This is often served as part of a larger South Indian meal during festivals. You can serve it with a side of papadums and a cooling raita.

Serving Suggestions

This Spinach Rice Mandi is fantastic on its own, but it’s even better with a few accompaniments. I love serving it with:

• Steamed rice (of course!)
• A simple raita (yogurt dip)
• Papadums
• A side of vegetable curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Rice Mandi and can I substitute it?

Rice mandi is a short-grain rice variety used in South Indian cooking. If you can’t find it, Sona Masoori rice is a good substitute.

Can I use frozen spinach in this recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the pan.

What is the best way to extract coconut milk at home?

Blending the coconut with hot water and then straining it through a fine-mesh sieve is the easiest way to make coconut milk at home.

Can I adjust the amount of green chilies for less heat?

Absolutely! Feel free to reduce the number of green chillies or remove the seeds for a milder flavour.

How can I make this dish ahead of time?

You can prepare the coconut milk ahead of time and store it in the refrigerator. The rest of the dish is best made fresh.

What side dishes complement Spinach Rice Mandi?

Steamed rice, raita, papadums, and a vegetable curry all pair beautifully with this dish.