Coconut Rice with sesame and ginger

coconut rice (2)

With pongal just few days away, I wanted to post some recipes that we make during pongal. Apart from the usual ven pongal, chakkarai pongal, Ezhu thaan kootu , we also make variety rice during kanum pongal. And simple recipes like these make excellent lunch box recipes too.

Coconut rice might not be everybody’s favorite, because it can get pretty boring. But you cannot do without them either. Dishes like these are super easy, quick, a lifesaver when you run out of ideas to cook. And small variations to such recipes can make these classic recipes interesting. As I was thinking of variations I can make to this recipe, my mil gave  me her recipe for coconut rice and I tried it immediately. She adds ginger and sesame as well to give a subtle flavor of ginger and sesame to the rice. I thought it was an interesting addition to the usual recipe. I can see this becoming a favorite in our place 🙂



  • 1 cup rice
  • 3/4 cup grated coconut
  • 1tbsp + 1 tsp white sesame seeds
  • 4 to 5 red chillies
  • 1 inch piece ginger chopped
  • 1 tsp coconut oil
  • a fat pinch of asafoetida
  • salt to taste

For tadka

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 1/2 tsp urad dal
  • 1 sprig curry leaves
  • 1/4 tsp asafoetida


Cook the rice separately and set it aside to cool ( I use 1:2 ratio – white rice : water)

In a pan add coconut oil, red chillies, sesame seeds, ginger and saute until the sesame seeds starts changing color slightly. Set it aside.

Now add the coconut and saute for couple of minutes. Now grind the coconut, ginger, red chillu, sesame and asafoetida to a coarse powder. (Make sure the coconut doesn’t brown.)

Now make a tadka – add 1 tbsp coconut oil to a pan and when it becomes hot, add the items mentioned for tadka and let the mustard seeds splutter.

Now add the rice, ground powder, salt and mix everything together.

Serve hot with chips or spicy potato curry!

Instant pot recipe :

First saute the items to make the coconut powder in saute mode and set it aside.(Take care not to burn the sesame seeds and coconut)

Now cook rice in the same pan in rice mode – ( rice: water ratio – 1:2)

When the rice is done, let it cool. Make a tadka separately (tempering of the mustard, curry leaves, urad dal and asafoetida)

Add the tadka, coconut powder, salt to the cooked rice and mix well. Serve hot 🙂

coconut rice (3)

This entry was posted in INDIAN MAIN DISHES, Instant pot, main course, Recipes, RICE VARIETIES, SOUTH INDIAN, vegan and tagged , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s