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In this episode of the tastes of india podcast we will show you how to make coconut mint rice recipe which is a south indian recipe that uses coconut, mint and coriander paste and hence has all the goodness of mint in it. It is quick to make and easy as well. If you have any leftover rice with you, you can make this recipe with that too.
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Coconut Mint Rice is an easy flavored rice recipe, consisting of coriander leaves, mint leaves, freshly grated coconut, tamarind and some whole garam masala.
The addition of mint leaves gives this recipe a nice aroma.
About Coconut Mint Rice Recipe:
Coconut mint rice (also known as coconut pudina rice) is a one-pot rice dish that’s made by blending fresh mint leaves, grated coconut, and basic South Indian spices.
It’s part of a category of recipes often called “variety rice” in South India. Like lemon rice, tamarind rice, or curd rice, this dish is wholesome and needs no side dish to feel complete.
What makes this version special is the use of both mint and coconut, giving it a cool, herby freshness and a slightly sweet richness.
It’s a brilliant choice if you’re looking for easy lunchbox rice recipes or want a light meal that doesn’t require too much effort.
Coconut mint rice is a quick, flavorful South Indian-style rice dish that’s perfect for busy mornings, lunchboxes, or light dinners.
Packed with the goodness of fresh mint leaves and coconut, it brings a burst of freshness to every bite and is a simple way to add variety to your everyday meals.
I still remember the first time I tasted this rice. It was after my marriage, during one of those early days when everything felt new.
My co-sister had prepared this for lunch. The aroma of mint mixed with coconut was so inviting, and the taste was even better.
I was genuinely surprised at how something so simple could be so delicious. That one meal was enough to impress me, and I asked her for the recipe immediately.
Since then, coconut mint rice has been a regular in my kitchen – especially on days when I want something quick yet satisfying.
Serving Suggestion:
You can serve this pudina rice recipe with:
A bowl of plain curd or cucumber raita
Roasted papad or fryums
A simple onion salad with lemon
A spicy pickle like mango or garlic
This also pairs well with plain potato fry or roasted papads when served as a main meal.
Storage Suggestion:
This rice is best enjoyed fresh, but if you’re packing it for a lunchbox or storing for later:
Let the rice cool completely before storing
Keep in an airtight container in the refrigerator
Consume within 24 hours for the best taste and texture
Reheat in a pan or microwave with a sprinkle of water
Pro Tips:
For maximum flavor, you can use Seeraga Samba rice (also known as Jeera Samba) instead of regular rice.
This small-grained, aromatic South Indian rice is especially known for its cumin-like aroma and its ability to absorb masalas beautifully, making it a perfect choice for this coconut mint rice recipe.
Use fresh mint leaves for the best flavor
Do not overcook the mint paste, cook just until raw smell disappears
Always use cooked and cooled rice to avoid it becoming mushy
You can use leftover rice to make this dish even faster
Add a few cashews roasted in ghee for a festive touch
Why You Should Make This Coconut Mint Rice:
It’s a healthy South Indian mint rice with no heavy masalas
Perfect for lunchboxes, tiffins, or even picnics
Quick to prepare – done in under 30 minutes
Uses ingredients easily available at home
Naturally cooling and refreshing, great for summers
If you’re looking for easy lunchbox rice recipes, this one’s a must-try!
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Basic Ingredients Used in this Recipe:
Raw Rice: Acts as the base for this variety rice. Choose short or long grain rice based on your preference. Cooked and cooled rice works best to prevent it from becoming mushy.
Onion: Adds natural sweetness and depth of flavor when sautéed well.
Ginger-Garlic Paste: Gives a strong aromatic base and helps balance the earthy mint and coconut flavors.
Turmeric Powder, Red Chilli Powder, and Salt: These spices add color, heat, and basic seasoning to the dish.
Tamarind Paste: Adds a mild tangy twist that complements the mint and gives the rice a unique flavor.
To Grind (Mint Leaves, Coriander Leaves, Grated Coconut, Green Chillies): This fresh green paste is the heart of the recipe. Mint cools and refreshes, coriander adds aroma, coconut brings slight sweetness, and green chillies provide heat.
Whole Spices for Seasoning (Black Cardamom, Green Cardamom, Cinnamon, Cloves, Javitri, Pepper, Star Anise, Bay Leaf, Fennel Seeds, Cumin Seeds, Mustard Seeds): These whole spices are tempered in oil at the start and give the rice a warm, rich South Indian touch with layers of flavor and aroma.
Oil: Used for sautéing and tempering the spices and masala. You can also use ghee for extra richness.
Coconut Mint Rice
Ingredients
- 1 cup Raw Rice
- 2 nos Onion finely chopped
- 1 tbsp Ginger-garlic paste
- 1/4 tsp Turmeric powder
- Red Chilli Powder to taste
- Salt to taste
- 2 tbsp Tamarind paste
To grind:
- 1 cup Mint leaves tightly packed
- 1/2 cup Coriander leaves
- 1/2 cup Grated Coconut
- 3 nos Green chili
For seasoning:
- 3 tbsp Oil
- 1 nos Black Cardamom
- 2 nos Green Cardamom
- 1 inch pcs Cinnamon
- 3 nos Cloves
- 1 pcs Javitri
- 5 nos Pepper
- 1 nos Star Anise
- 1 nos Bay leaf
- 1/2 tsp Fennel seeds
- 1/2 tsp Cumin seeds
- 1/2 tsp Mustard Seeds
Instructions
- Soak rice for 30 minutes, drain and keep it aside.
- Grind Pudina, coriander leaves to a fine paste. Set aside.
- Grind coconut and green chili separately and keep it aside.
- Heat oil in a pan add mustard seeds.
- When the seeds start spluttering add all whole garam masala and cumin seeds.
- Add chopped onion and turmeric powder and fry until golden brown.
- Add ginger-garlic paste and fry till the raw smell goes off.
- Add Pudina paste, coconut paste, red chili powder, salt, tamarind paste and stir-fry for few minutes.
- Now add rice to the mixture and mix well.
- Add two cups of water and mix everything well.
- Cook without covering the lid on a slow flame.
- You can stir it once in between while cooking so that the masala gets mixed properly.
- Once you see the water gets evaporated, turn off the gas stove.
- Cover and keep it aside for some time so that if there is some uncooked rice remaining, then the rice will get cooked in a vapor.
- Once done serve this flavored rice along with raita and papad.
Notes
Nutrition
Frequently Asked Questions About this Mint Rice Recipe:
Can I make this rice without coconut?
Yes, you can skip coconut, but the taste will change. The coconut balances the strong flavor of mint.
Can I use desiccated coconut instead of fresh?
Fresh is best, but in a pinch, unsweetened desiccated coconut can work. Slightly roast it before blending.
What kind of rice works best?
Use any regular short or long grain rice like sona masoori or basmati. Make sure it’s cooled and not sticky. You can also use Seeraga Samba rice for this recipe.
Can I add vegetables?
Yes, you can add peas, carrots, or even potatoes to make it more filling.
Is this recipe suitable for kids?
Yes, just reduce the number of green chillies to make it less spicy.
Can I make coconut mint rice with leftover rice?
Yes, this recipe works wonderfully with leftover rice. Just make sure the rice is not sticky and has been cooled properly before mixing with the masala.
Is it necessary to add tamarind paste?
Tamarind paste adds a mild tang that balances the flavor of mint and coconut. If you don’t have it, you can skip it or use a small squeeze of lemon juice at the end.
Can I use desiccated coconut instead of fresh?
Yes, but slightly roast the desiccated coconut in a dry pan before grinding. Fresh coconut gives a better taste and texture.
What can I serve with coconut mint rice?
You can enjoy it with plain curd, boondi raita, papad, onion salad, or any pickle. It also goes well with a simple potato fry or plain dal.
Can I make this without grinding the masala?
Grinding the masala gives the rice a smooth texture and rich flavor. If you’re in a hurry, you can finely chop the mint and coriander, but the taste may vary.
How long can I store this rice?
It’s best eaten fresh, but you can refrigerate it in an airtight container for up to one day. Reheat with a few drops of water to prevent dryness.
My Recommended Product:
To get the perfect smooth texture in this kara chutney recipe, a good mixer grinder makes a big difference. I personally use Sujata Mixer Grinder for all my chutneys and masala pastes.
It grinds quickly, handles small batches well, and gives that perfect consistency without heating up the ingredients.
If you make chutneys regularly or love cooking south Indian dishes, having a reliable mixer grinder is a must in your kitchen.
You can check out my recommended one down below
I only recommend products I’ve personally used or truly believe in for home cooking.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
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Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
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- Brand: Sujata
- Material: Polycarbonate
- Blade Material: Stainless Steel
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