Coconut Mustard Rice

If you need to put together a quick tasty dinner, this Coconut Mustard Rice is key. Just a few seasonings along with rice makes this vegan side dish as simple as it gets. This meal can be made in just 10 minutes if you have cooked rice ready!

Course rice, Side Dish, Snack

Cuisine Indian, Karnataka, Udipi

Prep Time 15

Cook Time 10

Servings people

Calories 318.02kcal

Author Priya Lakshminarayan

Ingredients

To cook rice

1 cup rice
water for soaking
1.5 cups water to cook rice

To prepare the coconut-mustard masala

½ cup shredded coconut
2 dried red chillies
1 teaspoon turmeric powder
1.5 tablespoon Maille Dijon Originale Mustard

To prepare the Coconut Mustard rice

½ tablespoon coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
5 curry leaves
2 dried red chillies
¼ cup peanuts
1 tablespoon lemon juice
1 tablespoon brown sugar
salt

Instructions

To cook rice

First soak Basmati rice in water for 30 minutes. The level of water should atleast be two inches above the rice. Drain the water, add fresh water and then cook it in a Rice Cooker/Instant Pot or on the Stove-Top.

To prepare the coconut-mustard masala

Prepare the masala by adding shredded coconut, dried red chillies, turmeric powder to a blender.
Then add Maille Dijon Originale Mustard to it and blend it coarsely. Don't add any water.
The masala needs to be semi-dry and crumbly.

To prepare the Coconut Mustard rice

Heat a pan and add coconut oil. Once it melts, temper with mustard seeds and urad dal. When the mustard seeds begin to splutter add peanuts, dried red chillies and curry leaves. Fry till the peanuts turn light golden.
Then add in the crumbly ground mix to the pan and saute it for 2-3 minutes on medium flame.
Lastly add the cooked rice, lemon juice, sugar and salt. Toss it all together so that the rice gets coated well with the masala. Cook for a minute and take it off the flame.

Notes

Basmati rice works best for this recipe. However, you can even use Jasmine rice or any other rice variety.
Always soak rice for 30 minutes prior to cooking.
- Soaking rice speeds up the cooking by kick-starting the absorption of water before the rice even enters the pot.
- When you want perfectly separate grains, rinsing removes the thin layer of starch from the surface of each grain and helps keep the rice from sticking together.
This recipe works best with leftover rice. But if using freshly cooked rice, here is what you can do to avoid a mushy lump of rice:
- Cook the rice well in advance.
- Once rice is cooked and cooled down, transfer it onto a plate and spread it out.
- Let it cool at room temperature or put it in the fridge till you need it.
To make this low carb, swap rice with quinoa or cauliflower rice.
I have used unsweetened desiccated coconut here. But feel free to use freshly grated, shredded or frozen coconut.
Store the Maille Dijon Originale Mustard in the fridge once you have opened it.
Do not add any water while grinding the masala. We need a semi-dry crumbly texture.
Cooking the spices in coconut oil gives it a nice aroma and flavor.
But feel free to use ghee (if not vegan) or any other cooking oil.
Skip adding curry leaves if you don't have them.
After you add the ground masala to the pan, cook it on medium flame and be careful to not burn it. Keep mixing it continuously.
You can use tamarind paste instead of lemon juice if available to you.
If using tamarind, add it along with the coconut and grind it or fry it in oil along with peanuts.
You can add jaggery powder instead of regular brown sugar if available to you.
After you add the rice, you need not cook it for long. Just toss it all together till the rice coats with the masala. Cook for a minute and take it off the flame.
Always eat this rice hot or warm.

Nutrition