Tomato Coconut Rice Recipe – Authentic Indian Flavors

Last Updated on 6 months ago by Neha Deshmukh

Tomato Coconut Rice Recipe – Authentic Indian Flavors

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Tomato Coconut Rice. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and fresh coconut. This isn’t just a meal; it’s a warm hug in a bowl! It’s a little bit of effort, but trust me, the explosion of flavors is so worth it.

Why You’ll Love This Recipe

This Tomato Coconut Rice is a beautiful blend of tangy tomatoes, creamy coconut, and fragrant spices. It’s a complete meal in itself, yet versatile enough to pair with your favorite sides. Plus, it’s surprisingly easy to customize to your spice preference. I love how comforting and satisfying it is – perfect for a cozy weeknight dinner or a festive occasion.

Ingredients

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

• 1 cup rice
• 2 cups tomatoes
• 0.25 cup fresh coconut, grated (about 30g)
• 1 inch ginger, roughly chopped
• 5-6 garlic cloves
• 2-3 green chilies
• 2 tablespoons ghee (about 30ml)
• 0.5 teaspoon cumin seeds (about 2.5g)
• 1 tej patta (bay leaf)
• 1 onion, finely chopped
• 0.25 teaspoon turmeric powder (about 1.25g)
• 0.25 teaspoon red chili powder (about 1.25g)
• 0.25 teaspoon sugar (about 1.25g)
• 3 cloves
• 1 inch cinnamon stick

Ingredient Notes

Let’s talk ingredients! Using fresh coconut really elevates this dish. Don’t skip it if you can help it! If you absolutely must, you can use 1/4 cup (60ml) of coconut milk, but the flavor won’t be quite the same.

For the rice, I prefer using a short-grain variety like Sona Masoori or Basmati. They get beautifully fluffy. But any good quality rice will work.

And finally, good quality ghee is key. It adds a richness and aroma that’s just unbeatable. I always use homemade ghee, but a good store-bought brand will do the trick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse your rice thoroughly under cold water. Soak it in water for about 30 minutes. This helps it cook up nice and fluffy. Then, drain it well.
2. Now, let’s make the magic masala! In a blender, combine the tomatoes, coconut, ginger, garlic, green chilies, cloves, cinnamon, and your spices. Blend everything into a smooth paste – no water needed!
3. Heat the ghee in a pan over medium heat. Once it’s hot, add the cumin seeds and tej patta. Let them sizzle for a few seconds until fragrant.
4. Add the chopped onion and sauté until it turns golden brown. If you like, you can also add a chopped capsicum (bell pepper) at this stage for a little extra crunch.
5. Add the drained rice, turmeric powder, and chili powder to the pan. Mix well to coat the rice with the spices.
6. Pour in the tomato-coconut masala paste and add about 2 cups (480ml) of water. The amount of water may vary slightly depending on the type of rice you’re using.
7. Season with salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the rice is tender and the water has been absorbed.
8. Once the rice is cooked, fluff it gently with a fork. Garnish with fresh cilantro and a sprinkle of grated coconut.

Expert Tips

• Don’t overcook the rice! You want it to be tender but still have a slight bite.
• Adjust the amount of green chilies to control the spice level.
• If the rice is sticking to the bottom of the pan, add a tablespoon or two of water and stir gently.

Variations

• My friend Priya loves adding a handful of peas to this rice for extra sweetness and color.
• For a richer flavor, you can add a splash of coconut milk along with the water.
• My family often makes a larger batch and adds some sautéed vegetables like carrots and beans.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with a plant-based oil like coconut oil or vegetable oil. It won’t have quite the same flavor, but it will still be delicious!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Use only 1 green chili and reduce the chili powder to 1/8 teaspoon.
• Medium: Use 2 green chilies and 1/4 teaspoon chili powder (as per the recipe).
• Spicy: Use 3-4 green chilies and increase the chili powder to 1/2 teaspoon.

Festival Adaptations

This Tomato Coconut Rice is a wonderful addition to festive meals! It’s often served during Onam in Kerala, and it’s also a popular dish during Ganesh Chaturthi. You can serve it alongside other traditional dishes like sambar, rasam, and payasam.

Serving Suggestions

Serve this rice warm with a side of raita (yogurt dip) or pickle. It also pairs beautifully with a simple dal or vegetable curry.

Storage Instructions

This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Is this dish best served immediately?

Yes, absolutely! It tastes best when served fresh. The flavors are most vibrant right after cooking.

What type of rice works best for Tomato Coconut Rice?

Short-grain rice like Sona Masoori or Basmati is ideal, but any good quality rice will work.

Can I use coconut milk instead of fresh coconut?

You can, but the flavor won’t be as intense. Use about 1/4 cup (60ml) of coconut milk.

How can I adjust the spice level of this recipe?

Adjust the number of green chilies and the amount of chili powder to your liking.

Can this be made in an Instant Pot or pressure cooker?

Yes! You can adapt this recipe for an Instant Pot. Use the same ingredients, but reduce the water to 1.5 cups (360ml) and cook on high pressure for 8-10 minutes, followed by a natural pressure release.