Coconut Rice with Curry Leaves

Name: Coconut Rice with Curry Leaves
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3 servings
Cuisine: indian
Ingredients: 3/4 cup basmati rice; 1/3 cup grated coconut; 1 tbsp coconut oil; 6 curry leaves; 1 tsp coriander seeds, crushed; 1.5 cups water

Fragrant basmati folded with fresh coconut and curry leaves — a cooling, satisfying Pitta lunch for hot weather.

Lunch · 30 min (5 prep, 25 cook) · serves 3 · indian · best in summer

reduces Vatareduces Pittaincreases Kapha

Tastes: sweet, astringent. Qualities: cool, moist, heavy. vegan · gluten-free

Ingredients

3/4 cup basmati rice
1/3 cup grated coconut
1 tbsp coconut oil
6 curry leaves
1 tsp coriander seeds, crushed
1.5 cups water

Method

Cook the rice; let it rest 5 minutes.
Warm coconut oil with curry leaves and crushed coriander until fragrant.
Fold in the grated coconut, then the rice. Season and serve warm or at room temperature.

Agni note. Cooling without being cold — Ayurveda cools Pitta with ingredient energetics, not refrigerated food.

Classical references: Charaka Samhita — Sutrasthana 27 — Annapanavidhi (ingredient properties) · Charaka Samhita — Sutrasthana 26 — Viruddha ahara (combining rules) · Lad Textbook Of Ayurveda — Modern kitchen adaptation

Source: AyurVeda Companion editorial. pending provider validation

Educational Ayurvedic cooking guidance, not medical advice. If you are managing a diagnosed condition, are pregnant, or take medication that interacts with food, check with your clinician first.