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Blogging Marathon# 62: Week 3/ Day 1

Theme: Cook with Coconut

Dish: Coconut Masala Rice

We are starting a new week of blogging marathon today and my theme for the week is ‘Cook with Coconut‘. Coconut is a very interesting ingredient in that it comes in so many different forms, oil, milk, fresh grated, desiccated, flour and sugar. So this week I have 3 recipes using various forms of coconut.

First up is a delicious rice made with fresh grated coconut. Recipe is from Suma’s blog. I made it a few days after she posted the recipe. It is a spicy version of regular coconut rice with some added masalas as well.

It is great to pack for lunch boxes and is special enough to serve for guests too. My only addition is fried tofu on top to add some protein to the dish. You can even add paneer or cooked chickpeas or other beans instead. It doesn’t need any side dish and can be served with some papad and raita or plain yogurt.

Recipe from Veggie Platter:

Print Recipe
Masala Coconut Rice Yum
Recipe to make Masala coconut rice. It is a spicy version of regular coconut rice with some added masalas as well. It is great to pack for lunch boxes and is special enough to serve for guests too. My only addition is fried tofu on top to add some protein to the dish. You can even add paneer or cooked chickpeas or other beans instead. It doesn't need any side dish and can be served with some papad and raita or plain yogurt.
Masala Coconut Rice
Course main course
Cuisine south indian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice Cooked
  • 2 tbsps Oil
  • 2 tsps Cumin Seeds
  • 4 pods Cardamom
  • 2 1 Cinnamon " sticks
  • 3 Cloves
  • 1 Bay Leaf
  • 1 Onion Medium , finely chopped
  • 1 tsp Ginger+garlic paste
  • 1 tsp Garam Masala
  • To taste Salt
For the Masala:
  • ½ cup Coconut Fresh
  • 3 tbsps Mint leaves
  • 3 tbsps Cilantro leaves
  • 2 ~ 3 Chilies Green
  • 3 tbsps Yogurt
  • Tofu Paneer Chickpeas As needed Or or (optional)
Course main course
Cuisine south indian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice Cooked
  • 2 tbsps Oil
  • 2 tsps Cumin Seeds
  • 4 pods Cardamom
  • 2 1 Cinnamon " sticks
  • 3 Cloves
  • 1 Bay Leaf
  • 1 Onion Medium , finely chopped
  • 1 tsp Ginger+garlic paste
  • 1 tsp Garam Masala
  • To taste Salt
For the Masala:
  • ½ cup Coconut Fresh
  • 3 tbsps Mint leaves
  • 3 tbsps Cilantro leaves
  • 2 ~ 3 Chilies Green
  • 3 tbsps Yogurt
  • Tofu Paneer Chickpeas As needed Or or (optional)
Masala Coconut Rice
Instructions
  1. Grind coconut, mint, cilantro, green chilies and yogurt into a smooth paste.
  2. Cook rice making sure not to make it mushy. Let cool a little bit.
  3. Heat oil in a pan, add cumin seeds, cardamom, cinnamon sticks, cloves and bay leaf. Cook till they are fragrant and then add the onions, ginger+garlic paste. Cook till the onions are translucent, about 3~4 minutes.
  4. Add the coconut paste and salt and cook for 2~3 minutes.
  5. Add rice and garam masala; mix gently to evenly combine the masala with the rice. Serve right away.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 62.

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11 thoughts on “Spicy Coconut Rice (Masala Kobbari Annam)”

  1. colorful rice is sopretty and cooling and refreshing with mint – would be great for summer

  2. colorful rice is sopretty and cooling and refreshing with mint – would be great for summer

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