“Coconut mint rice” is a vibrant South Indian dish blending the freshness of mint leaves and the sweetness of coconut. Cooked rice is delicately flavored with a fragrant paste made from grated coconut, mint leaves, and spices like green chilies and ginger. Tempered with mustard seeds, cumin, and aromatic curry leaves, this dish offers a refreshing, aromatic twist to plain rice, perfect as a standalone meal or paired with curries, chutneys, or yogurt for a delightful culinary experience.
Here’s a detailed recipe for you:
Ingredients:
- 1 cup basmati rice (or any long-grain rice), rinsed and soaked for 30 minutes
- 1 cup fresh grated coconut
- 1 cup fresh mint leaves, washed and chopped
- 2-3 green chilies, chopped (adjust to taste)
- 1-inch ginger, peeled and chopped
- 1/4 cup roasted peanuts (optional)
- 1 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1-2 dried red chilies
- A pinch of asafoetida (hing)
- Few curry leaves (optional)
- Salt to taste
- Water (for cooking rice)
- Fresh coriander leaves for garnish (optional)
- Lemon wedges (optional, for serving)
Instructions:
1. Prepare Coconut-Mint Paste:
- In a blender or food processor, combine grated coconut, chopped mint leaves, green chilies, and ginger. Blend into a coarse paste, adding a little water if needed to facilitate blending. Set aside.
2. Cook Rice:
- Drain the soaked rice and cook it in a pot or rice cooker according to package instructions. Once cooked, fluff the rice gently with a fork and let it cool.
3. Making Coconut Mint Rice:
- Heat oil or ghee in a pan on medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds, dried red chilies, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
- Add the coconut-mint paste to the pan and sauté for 2-3 minutes, stirring continuously until the raw smell disappears.
4. Mixing Rice:
- Add the cooked and cooled rice to the pan with the mint-coconut mixture. Gently mix the rice, ensuring it’s uniformly coated with the coconut-mint paste.
- Add salt to taste and roasted peanuts if using. Mix gently again.
5. Garnish and Serve:
- Garnish with fresh coriander leaves if desired.
- Serve hot with a side of yogurt, pickle, or papadum. You can also serve it with lemon wedges for a tangy touch.
This aromatic coconut mint rice is a delightful dish on its own or as an accompaniment to various curries, lentils, or grilled vegetables. Adjust the spice levels according to your preference for a milder or spicier f
