By Akshara
August 19, 2026
Finding a lunch option that is both nourishing and quick to prepare is essential for busy weekdays. This simple grated coconut rice relies on the natural sweetness of fresh coconut paired with the earthy aroma of tempered mustard seeds and curry leaves. The addition of roasted cashew nuts and split lentils provides a satisfying crunch that contrasts beautifully with the soft grains of rice. It is a naturally vegan and comforting dish that requires minimal effort while delivering bright and refreshing flavours.
2 cups cooked sona masuri or basmati rice, cooled  1 cup freshly grated coconut  2 tablespoons coconut oil  1 teaspoon mustard seeds  1 teaspoon urad dal (split black gram)  10 fresh curry leaves  2 green chillies, slit lengthwise  2 tablespoons cashew nuts, halved Salt to taste
Heat the coconut oil in a wide pan over medium heat and gently fry the cashew nuts until they turn a light golden colour, then set them aside.
In the same hot oil, add the mustard seeds and allow them to crackle before tossing in the urad dal, curry leaves, and slit green chillies.
Lower the heat, add the freshly grated coconut to the pan, and sauté gently for one minute until it releases a sweet fragrance without browning.
Fold in the cooled cooked rice and salt, mixing thoroughly so the grains are evenly coated, then garnish with the roasted cashews and serve warm.