Vegan Masala Recipe
Coconut Rice, south Indian style
Coconut rice, made in a South Indian style, features tender basmati rice enveloped in rich coconut milk and is elevated with crunchy lentils and cashews. The spices, including mustard seeds and curry leaves, add a warm aroma, making it a satisfying dish for both sharing and enjoying solo.
From the kitchen
What to expect
Coconut rice brings together the essence of South Indian cooking with its creamy texture and aromatic spices. It’s a versatile dish that pairs wonderfully with lentil curries or can be enjoyed on its own.
Serving idea
Best served simply
Serve alongside a spicy vegetable curry or a simple cucumber salad for a balanced meal.
Cook the recipe
Method
- 1
In a large saucepan, combine 1.5 cups drained basmati rice, 1 cup coconut milk, and enough water to cover the rice, adding salt to taste. Bring to a boil.
- 2
Once the liquid reaches a boil, cover with a tight-fitting lid, reduce the heat to low, and let the rice simmer for 15 minutes.
- 3
Meanwhile, in a small skillet, heat 1/2 tablespoon of oil over medium heat. Add 1 tablespoon chana dal, 1 teaspoon urad dal, and the dry red chili peppers. Roast until golden, then blend or grind to a powder.
- 4
In the same small skillet, heat the remaining oil, adding 1 tablespoon mustard seeds. When they sputter, mix in the remaining 1 teaspoon urad dal, coarsely chopped cashews, and the curry leaves. Sauté until golden brown.
- 5
Add 3/4 cup shredded coconut to the skillet and continue to sauté until the coconut takes on a light golden hue.
- 6
Gently fold the toasted mixture and the powdered dals into the cooked rice, using a fork to avoid mashing. Adjust salt if needed and serve warm.
Gather everything first
Ingredients
- •1.5 cups raw basmati rice (soaked for 30 minutes, preferably)
- •1 cup coconut milk
- •1 tbsp avocado oil or any neutral oil
- •1 tbsp mustard seeds
- •1 tbsp chana dal (Bengal gram dal)
- •2 tsp urad dal (Black gram dal)
- •2 dry red chili peppers (or 1 tsp red pepper flakes; adjust to preference)
- •1/4 cup raw cashews (chopped coarsely)
- •1 sprig curry leaves
- •3/4 cup shredded coconut (unsweetened)
- •Salt to taste
A few useful notes
Notes
- •For the best texture, make sure to soak the rice for half an hour before cooking. This helps achieve a fluffy outcome.
- •Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of coconut milk for moisture.
- •Adding fresh herbs like cilantro or mint just before serving can enhance the dish's brightness.
Learn the technique
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