Vegan Coconut Rice
Coconut Rice is a beloved, aromatic staple from South India: fluffy long‑grain rice tossed with fresh grated coconut, toasted nuts, warm spices, and curry leaves. This fully vegan version uses only plant‑based ingredients to deliver a rich, nutty, subtly sweet, and savoury flavour — naturally dairy‑free, egg‑free, and perfect as a main dish or side for curries, sambar, or rasam.
Shared by meera
Time
30 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 1 cup uncooked basmati or long‑grain white rice
- ½ cup fresh grated coconut (or unsweetened desiccated coconut)
- 2 tbsp raw peanuts or cashews,, 1 tsp mustard seeds
- 1 tsp split urad dal (black gram),, 1 tsp split chana dal (Bengal gram)
- 1–2 fresh green chillies, slit.. 1 sprig fresh curry leaves
- ÂĽ tsp turmeric powder (optional, for pale golden colour)
- Salt to taste,, 1 tbsp coconut oil or neutral oil,, 2 cups water for cooking rice
👩‍🍳 Instructions
- 1
Cook rice: Rinse rice well, then cook with water and a pinch of salt until fluffy and grains are separate. Spread on a large plate to cool slightly.
- 2
Toast coconut: Heat 1 tsp oil in a pan over low heat. Add grated coconut and roast gently for 2–3 minutes until lightly golden and fragrant — do not burn. Remove and set aside.
- 3
Temper: In the same pan, add remaining oil. Once hot, add mustard seeds; when they pop, add urad dal, chana dal, peanuts, green chillies, and curry leaves. Fry until dals turn golden and nuts are crisp.
- 4
Combine: Add turmeric (if using), salt, and the toasted coconut. Stir well, then gently fold in the cooked, cooled rice until every grain is evenly coated and mixed with the aromatics.
- 5
Serve: Enjoy warm or at room temperature with pickle, papad, or your favourite curry.