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Coconut rice | Coconut rice without onion recipe

Coconut rice is a variety rice recipe prepared by mixing cooked rice with fried coconut and spices. Learn how to make this 15mins rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, lunch, Main Course
Cuisine Indian
Servings 3
Calories 200 kcal



  • 1 cup grated coconut
  • 1.5 cups cooked rice

To season:

  • 1 tbsp coconut oil
  • ½ tsp mustard
  • ½ tsp jeera
  • 2 tbsp raw peanuts/groundnuts
  • 1 tsp gram dal
  • 1 tsp urad dal
  • 4 green chillies
  • Few curry leaves
  • ¼ tsp hing
  • ¾ tsp salt as per taste



  • Cook rice separately and keep ready. The rice should not be too soft and mushy.
  • Grate coconut freshly.

Recipe to make coconut rice:

  • Heat oil, add mustard and jeera seeds.
  • When mustard starts spluttering add raw groundnuts and fry in oil in low heat.
  • Fry groundnuts to a half stage, add gram and urad dal, fry together.
  • When all the dal and nuts are fried nicely to golden brown color add green chillies & curry leaves.
  • Add grated coconut, fry nicely to slight brown color in oil until coconut gives a nice aroma.
  • Put the required amount of salt and a pinch of hing, mix with coconut.
  • Now add cooked rice and mix with coconut.
  • Serve or box coconut rice with potato fry. You can offer this coconut rice as prasadam to god.


Tips/Notes: 1. If you like to use onion add chopped onion before adding coconut. 2. You can add already fried ground nuts instead of raw groundnuts. Add roasted nuts at last and mix with the rice. 3. You can replace red chillies with green chillies if you like.


Calories: 200kcal
Keyword coconut rice, noonion recipe, thengai sadam, variety rice
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