Coconut Rice is an easy to make rice variety loaded with flavor of coconut. With fresh grated coconut and minimal spices this is one of the very common rice variety in South India, espeically in Kerala and Tamil Nadu. Let's learn how to make Coconut rice with step by step instructions and the recipe video
Coconuts are integral part of indian food especially southindian foods. Coconut rice is one of the very common south indian rice vareity. This is another easy, quick and yummy rice. It’s generally made during Adi Perukku festival and Kanu Pandigai. The coconut rice is little dry. Usually we serve coconut rice with Aviyal and Pappad. Aviyal is the best accompaniment for this Coconut Rice.
Coconut Rice | Thengai Sadham | South Indian Coconut Rice | Nariyal Chawal
Course: Lunch
Cuisine: India, South Indian, Tamil Nadu
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 20 minutesminutes
Servings: 4people
Calories: 313kcal
Author: Sowmya Venkatachalam
Coconut Rice is an easy to make rice variety loaded with flavor of coconut. With fresh grated coconut and minimal spices this is one of the very common rice variety in South India, espeically in Kerala and Tamil Nadu. Let's learn how to make Coconut rice with step by step instructions and the recipe video
Chop finely the green chilles and curry leaves and keep it aside
Pour 1 teaspoon oil in the pan and add the grated cocunut and fry until the cocunut turns into light brown color and keep it aside.
Heat oil in pan and add mustard seeds, when the mustard seeds starts to sputter, and fried moong dal and then add the chopped green chilles and curry leaves and fry for a minute and then remove the pan from flame.
Add the cooked rice to the pan and mix it with the grated fried coconut . Add salt to your taste and mix it thoroughly.
Yummy Coconut Rice is ready to Serve.
Video
Notes
Add Cashews or Peanuts for crunchiness and taste.
You can add grated carrots and small cut capsicum also. It looks awesome. Kids loves the colour.
Nutritional Info
Nutrition Facts
Coconut Rice | Thengai Sadham | South Indian Coconut Rice | Nariyal Chawal
Amount Per Serving (1 g)
Calories 313Calories from Fat 76
% Daily Value*
Fat 8.4g13%
Saturated Fat 7.2g45%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.5g
Sodium 401mg17%
Potassium 134mg4%
Carbohydrates 54g18%
Protein 5.1g10%
Vitamin C 0.6mg1%
Calcium 0.8mg0%
Iron 9.9mg55%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures:
Soak the Moondhal in water for atleast 10mins. Chop finely the green chilles and curry leaves and keep it aside
Pour 1 teaspoon oil in the pan and add the grated cocunut and fry until the cocunut turns into light brown color and keep it aside.
Now pour the remaining coconut oil in the pan. Take the moong dhal from water and add it to the pan and fry until it becomes golden brown. Take the fried moong dal and keep it aside. Heat oil in pan and add mustard seeds, when the mustard seeds starts to sputter, and fried moong dal and then add the chopped green chilles and curry leaves and fry for a minute and then remove the pan from flame.
Add the cooked rice to the pan and mix it with the grated fried coconut . Add salt to your taste and mix it thoroughly.
Your site is very helpful. Thank youWhat will be good as a side dish for this
very nice receipies.useful, rombha nanaerukku.
Hi aunty is it fresh coconut or dry
Fresh coconut is the best option for coconut rice. But we can also use dry coconut.
Namaste n thank you for the recipe. One doubt, when do we add chopped ginger?
We can add chopped ginger while seasoning green chillies
How many green chilies?
2 Green chili should be fine