Coconut Rice
An authentic vegetarian recipe from Lakshadweep, India — with exact measurements and step-by-step instructions.
The Story Behind the Dish
Coconut Rice is a treasured vegetarian dish from Lakshadweep, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.
Ingredients
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Cook the rice until each grain is separate and fluffy. Spread on a plate to cool slightly — using hot, steaming rice will make it clump when mixed.
Heat coconut oil in a large pan or wok over medium heat.
Add cashews and fry for 1–2 minutes until golden. Remove and set aside.
In the same oil, add mustard seeds and let them splutter completely. Add asafoetida.
Add urad dal and chana dal. Fry for 1–2 minutes until they turn golden brown.
Add dried red chillies (broken in half) and curry leaves. Fry for 20 seconds until the curry leaves are crisp.
Add slit green chillies and turmeric powder. Stir for 30 seconds.
Add the grated fresh coconut and stir-fry on medium heat for 3–4 minutes until the coconut is lightly toasted and fragrant.
Add the cooked rice and salt. Toss gently but thoroughly to mix the coconut and tempering evenly through the rice without breaking the grains.
Add lemon juice and the fried cashews. Toss once more. Taste and adjust salt. Serve warm with papad, pickle, or a simple curry.
Cook
30 mins
Serves
4 servings
Level
Easy