Rice preparations that highlight a single ingredient like Lemon Rice , Tamarind Rice , Raw Mango Rice or Coconut Rice are more popular in south India than pulaos.
Each of these has a unique flavour, which sets it apart from other rice preparations. Here, in this delectable Coconut Rice recipe, you will be able to savour the satiating texture and nutty flavour of coconut, perked up with a traditional tempering of mustard seeds, dals, etc.
While sesame can be omitted from the recipe, adding it accentuates the flavour and aroma of the Coconut Rice making it all the more enjoyable.
The crunch of roasted cashews is another aspect to look forward to in every mouthful of this delicious rice.
Coconut Rice, South Indian Coconut Rice recipe - How to make Coconut Rice, South Indian Coconut Rice
Method- Heat a small broad non-stick pan, add the sesame seeds and dry roast on a medium flame for 3 to 4 minutes, while stirring continuously.
- Allow the mixture to cool completely.
- When cool, blend in a mixer to a coarse powder and keep aside.
- Heat the ghee in the deep-non kadhai, add the cashewnuts and sauté on a medium flame for 2 to 3 minutes. Remove and keep aside.
- Heat the oil in the same non-stick deep kadhai, add the urad dal and chana dal and sauté on a medium flame for 30 seconds.
- Add the cumin seeds, mustard seeds, red chillies, curry leaves and asafoetida and sauté on a medium flame for 1 minute.
- Add the prepared sesame powder, green chillies, coconut, rice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot garnished with sautéed cashewnuts.
Nutrient values (Abbrv) per serving
| Energy | 290 cal |
| Protein | 5.4 g |
| Carbohydrates | 30 g |
| Fiber | 4.2 g |
| Fat | 16.5 g |
| Cholesterol | 0 mg |
| Sodium | 7.3 mg |
Coconut Rice, South Indian Coconut Rice recipe with step by step photos
-
Just like khichdi is to Gujarati, rajma chawal is to Punjabi, the Coconut Rice is to South-Indians. Coconut Rice is also known as Thengai Sadam. Here are some other South-Indian rice recipes that you may like :
-
To make the Coconut Rice recipe, we will first cook the rice. While you can cook the chawal in a pressure cooker, we have here cooked them in a pan. First, wash around ¾ cup of rice thoroughly until the water is clear. Wash and Soak in enough water for 30 minutes. Soaking helps in reducing the overall cooking time
![]()
-
Drain the rice with the help of a strainer and keep aside.
![]()
-
Boil a vesselful of water.
![]()
-
Add 1 tbsp of oil. Oil coats the rice grain which prevents the rice grain from sticking to each other while cooking.
![]()
-
Also, add salt to taste.
![]()
-
Add the rice to the boiling water.
![]()
-
Cook till the rice is cooked, stirring once or twice in between. This would take around 10 to 12 minutes on a medium flame.
![]()
-
Pour into a colander and let the water drain out.
![]()
-
For making the South-Indian Coconut Rice, we will first heat a small broad non-stick pan and add the sesame seeds.
![]()
-
Dry roast on a medium flame for 3 to 4 minutes, while stirring continuously. They will become light brown in colour and aromatic on roasting.
![]()
-
Allow the sesame seeds to cool completely. It is very important to cool the sesame seeds or as they will become a lumpy mass on grinding.
![]()
-
When cool, transfer them to a mixer jar.
![]()
-
Blend in a mixer to a coarse powder and keep aside. Blend them in intervals or else they will release oil.
![]()
-
Heat the ghee in the deep-non kadhai.
![]()
-
Add the cashew nuts. Ghee enhances the flavour of toasted kaju.
![]()
-
Saute on a medium flame for 2 to 3 minutes or till they are light brown and crunchy.
![]()
-
Remove and keep aside. Use peanuts if you do not like cashew nuts.
![]()
-
For making the thengai sadam, heat the oil in the same non-stick deep kadhai, add the urad dal. Add the chana dal and sauté on a medium flame for 30 seconds.
![]()
-
Add the cumin seeds.
![]()
-
Add the mustard seeds.
![]()
-
Add the red chillies. Remove the stem and break them into pieces before adding.
![]()
-
Add the curry leaves and asafoetida.
![]()
-
Mix well and sauté on a medium flame for 1 minute.
![]()
-
Add the prepared sesame powder.
![]()
-
Add the green chillies. If making for kids, add slit chillies and then remove them before packing for the tiffin box.
![]()
-
Add the coconut. There is one more variation to the Coconut Rice recipe which makes use of coconut milk. If you like fried coconut then roast it for a while till aromatic and then add the rice.
![]()
-
Add the rice and salt. We have added salt while cooking the rice too, so be careful.
![]()
-
Mix well and cook the Coconut Rice on a medium flame for 2 to 3 minutes, while stirring occasionally. Our kobbari anam is now ready.
![]()
-
Serve the Coconut Rice hot garnished with sautéed cashewnuts. You can enjoy coconut rice with yogurt and salad.
![]()