By Simran Makkar
November 13, 2026
Coconut rice is one of the most comforting things in the South Indian kitchen. Freshly grated coconut turns nutty and fragrant in a hot tempering of mustard seeds, curry leaves, and crisp lentils, and every grain of rice picks up a gentle sweetness. It suits a festive thali as well as it does a hurried lunchbox.
– 2 cups cooked rice, cooled – ¾ cup fresh coconut, grated – 1 tablespoon coconut oil or ghee – 1 teaspoon mustard seeds – 1 tablespoon chana dal – 1 teaspoon urad dal – 2 dried red chillies, broken – 1 green chilli, slit – 1 teaspoon ginger, grated – 8-10 curry leaves – A pinch of asafoetida (hing) – 10-12 cashews – Salt to taste – 1 tablespoon coriander leaves, chopped
Spread the cooked rice on a plate so the grains stay separate and loosen them gently with a fork.
Heat the oil in a pan and add the cashews. Fry until golden, then take them out and keep aside.
In the same oil, add the mustard seeds and let them splutter. Add the chana dal, urad dal and red chillies, and fry until the dals turn golden.
Add the green chilli, ginger, curry leaves and hing, and stir for 30 seconds.
Add the grated coconut and cook on low heat for 2 minutes, until it smells nutty. Don’t let it brown too much.
Add the rice and salt, and toss gently for 2-3 minutes so the rice heats through and takes on the flavour.
Mix in the cashews and coriander leaves, and serve warm.