Coconut Rice is a traditional rice preparation of south India. It is a simple recipe made during festivals like Pongal and Navratri.

Portions: 4 Bowls
Serving size: 1 Bowl


  1. Coconut , fresh grated 1 cup
  2. Cooked white rice 4 bowls
  3. Mustard seeds 1 tsp
  4. Groundnuts 2 tbsp
  5. Urad dal 1 tsp
  6. Channa dal 1 tsp
  7. Black pepper
  8. Grounded 10 corns
  9. Ginger chopped ½ tsp
  10. Green chilies, chopped 2 tbsp
  11. Curry leaves 1 sprig
  12. Hing ¼ tsp
  13. Oil 3 tbsp
  14. Salt ¼ tsp (as suggested by dietician)


  1. Heat oil in a pan. Add Mustard seeds, when it splutters, add urad dal, Channa dal and Ground nuts and roast for 2-3 minutes.
  2. Then add Chopped Green chilies, Chopped Ginger, Hing, Curry leaves and Grounded Pepper powder. Sauté for 1-2 minutes.
  3. Add fresh grated Coconut, mix it well for ½ minute.
  4. Switch off the flame
  5. Add cooked rice, salt and mix it well.
  6. Serve hot

Nutritive value as per one serving:











243 5.37 156.65 147.51 71.8

Note: An average whole coconut kernel is between 200-215 g. And 1 cup grated coconut is approx. 80 g. The potassium content of fresh coconut per 1 cup is 196 mg and 591 mg for dry coconut.
-To keep a check on potassium levels, avoid any dal/pulse preparation on the day you want to enjoy coconut rice.