Recipe for Coconut Masala Rice: A Flavourful South Indian Delight

Coconut Masala Rice is a comforting, aromatic, and easy-to-make South Indian dish that brings together the richness of coconut with warming spices and cooked rice. It's perfect for lunchboxes, quick dinners, or a satisfying side dish. Here’s a simple yet delicious recipe you can try at home.
Ingredients:
For the Coconut Masala Paste:
● 1 cup grated fresh coconut

● 1 tbsp roasted chana dal (dalia)

● 2–3 dried red chilies

● 1 tsp coriander seeds

● 1 tsp cumin seeds

● 4–5 black peppercorns

● 1-inch piece of ginger

● 1 garlic clove (optional)

● A few curry leaves

● Salt to taste

For the Rice:
● 2 cups cooked rice (preferably cooled)

● 1 tbsp oil (coconut oil or any cooking oil)

● 1 tsp mustard seeds

● 1 tsp urad dal

● 1 tsp chana dal

● 1 dried red chili

● A pinch of asafoetida (hing)

● A few curry leaves

● 2 tbsp finely chopped onions (optional)

● Salt as needed

Method:
1. Prepare the Coconut Masala Paste:
In a dry pan, lightly roast coriander seeds, cumin seeds, peppercorns, and dried red chilies until aromatic. Allow them to cool. Now, blend these roasted spices with grated coconut, chana dal, ginger, garlic, curry leaves, and a little water to make a coarse paste. Set aside.

2. Temper the Spices:
Heat oil in a wide pan or kadhai. Add mustard seeds and let them splutter. Then add urad dal, chana dal, and dried red chili. Sauté until the dals turn golden brown. Add a pinch of hing and curry leaves.

3. Add Onions (Optional):
If using onions, add them now and sauté until translucent. This adds a mild sweetness to the rice.

4. Add Coconut Masala Paste:
Add the prepared coconut masala paste to the pan. Cook on medium heat for 3–5 minutes until the paste is aromatic and the raw smell disappears. Stir often to avoid burning.

5. Mix with Rice:
Add the cooked rice to the pan and gently mix everything together until the masala coats the rice evenly. Adjust salt if needed. Cook for another 2–3 minutes on low heat to let the flavors combine well.

6. Serve:
Turn off the heat and let it rest for a few minutes before serving. Coconut masala rice can be enjoyed as it is or paired with a simple raita or papad.

Tips:
● Use leftover rice for best results, as it remains non-sticky and easy to mix.

● You can add roasted peanuts or cashews for extra crunch.

● For a spicy twist, add a green chili while grinding the paste.

This Coconut Masala Rice recipe is a delightful blend of textures and flavors. It’s quick, satisfying, and brings the authentic essence of South Indian cooking to your plate.