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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 a South Indian variety rice made by grinding fresh mint, coriander, and coconut into a paste, then cooking it with rice and whole spices until every grain turns a soft green.
It belongs to the same family as lemon rice and tamarind rice, the kind of one-pot meal that needs nothing more than a bowl of curd on the side.
I first tasted this at my co-sister’s house soon after I got married, and it has stayed in my kitchen ever since.
What is Coconut Mint Rice?
Coconut mint rice, also called pudina sadam is a South Indian variety rice made by blending mint, coriander, grated coconut, and green chillies into a paste, then cooking it with rice, tamarind, and whole spices.
It falls under the same category as lemon rice, tamarind rice, and curd rice, dishes that are complete meals on their own and need no side dish.
What sets this version apart from plain pudina rice is the coconut.
It reduces the sharp taste of mint and adds a light sweetness, giving the rice a more balanced flavor.
Regional Variations of Mint Rice
Variety rice changes shape depending on which part of South India you are standing in, and pudina rice is no exception.
In Tamil Nadu, pudina rice is often made with a drier mint-coconut paste and finished with a tempering of curry leaves and roasted gram dal, giving it a slightly nutty crunch.
In Andhra and Telangana kitchens, the paste tends to lean spicier, with more green chillies and sometimes a handful of peanuts ground in for body.
In Karnataka, where I have spent most of my cooking life, coconut shows up generously in almost every variety rice, and pudina rice is no different.
The coconut here is often added twice, once in the ground paste and again as a garnish at the end.
Kerala-style versions sometimes swap regular oil for coconut oil entirely, which deepens the coconut flavour even further and gives the dish a distinct aroma.
The information shared here is based on my own research across food blogs, recipe sites, and publicly available sources.
If you are from any of these regions and something reads differently from what you know, I would love to hear from you in the comments.
Preparation Tips for Best Results
A few small things decide whether this rice turns out fragrant and fluffy or mushy and flat.
Soak the rice for about 30 minutes before adding it to the masala, rather than cooking it first.
The raw, soaked rice goes straight into the cooked mint-coconut masala along with the water, and it all cooks together on a slow flame. This way every grain picks up the masala as it cooks, instead of the flavour just sitting on the surface the way it can when you mix cooked rice in afterward.
Do not grind the mint and coconut paste with too much water. A thick paste fries down properly and coats the rice. A watery paste just makes the dish soupy and takes longer to cook off.
Watch the paste while it cooks, not the clock. You will know it is ready when the raw, grassy smell of the mint disappears and the colour deepens from bright green to a darker olive. This usually takes 4 to 6 minutes on medium heat, but the smell is the real signal, not the timer.
If your mint rice has tasted bitter before, it is almost always because the paste was cooked on too high a flame and scorched at the edges of the pan. Keep the heat at medium and stir often once the paste goes in.
Taste the tamarind separately before adding it. Tamarind paste varies a lot in strength from one brand to another, and what looks like the right quantity can sometimes overpower the mint.
Add the coconut paste and the mint-coriander paste to the pan one after the other, not together. Grinding them separately and adding the coconut paste a little later keeps its flavour distinct instead of letting it disappear into the mint.
Why This Recipe Works
The coconut tones down the sharpness of raw mint, which is the one thing that puts people off plain pudina rice. When added together, they balance each other instead of one overpowering the other.
Tamarind adds a quiet tang that lifts the whole dish without making it taste sour. It is a small amount, but it is doing real work here.
Cooking the rice uncovered on a slow flame, the way my co-sister taught me, lets the water evaporate evenly so the bottom layer does not turn mushy while the top is still undercooked.
Soaking the rice instead of cooking it first means the grains cook directly in the masala and water, soaking up the mint and coconut flavour from the inside rather than just sitting in it. This is what keeps the rice tasting seasoned all the way through, not just on the surface.
The whole spices, cardamom, cinnamon, cloves, star anise, fennel, give the dish a warmth that you would not expect from something this fresh and green. Without them, the rice would taste flat no matter how good the mint and coconut paste is.
The First Time I Tasted This, At My Co-Sister’s House
I tasted pudina sadam for the first time in the early months after my wedding, at my co-sister’s house in South India. Everything about that period of my life felt unfamiliar, the language, the spices, even the rhythm of a normal lunch. I was still working out which vegetables went into which curry and trying not to ask too many questions.
She had made this rice for lunch without any fuss, the way you make something you have cooked a hundred times before. The smell hit me before the plate did, mint and coconut together, warm and a little sweet, nothing like the heavy gravies I had grown up eating in Bihar.
I remember being genuinely surprised that something with so few ingredients could taste this complete. There was no elaborate curry sitting next to it, no second dish to make the meal feel finished. Just the rice, a bowl of curd, and some papad. It did not need anything else.
I asked her for the recipe before I had even finished eating, which is not something I usually do. She walked me through it standing at her stove, telling me to smell the paste while it cooked instead of watching the clock, a habit I still follow every time I make this.
Maa used to say that you can tell how someone learned to cook by whether they trust their nose or their timer. My co-sister trusted her nose, and over the years, so have I.
This rice has been in steady rotation in my kitchen since that day, especially on weeks when I do not have the time or energy to make a full curry-and-rice meal but still want something that feels like it took effort.
Serving Suggestions for Pudina Pulao Recipe
This rice carries its own flavour, so it pairs best with something simple and cooling on the side.
A bowl of plain curd or cucumber raita is the classic pairing, and the one I reach for most often.
Roasted papad or fryums add a crunch that this soft rice is missing on its own.
A simple onion salad with a squeeze of lemon cuts through the richness of the coconut.
A spicy pickle, mango or garlic, works well if you want a sharper contrast.
For a fuller meal, serve it with plain potato fry on the side.
How to Store Leftover Coconut Mint Rice
This rice tastes best fresh, within an hour or two of cooking, but it does hold up reasonably well if you need to pack it or save it.
Let the rice cool down completely before you put it away. Storing it warm traps moisture inside the container and makes the texture go soft and clumpy.
Keep it in an airtight container in the refrigerator, and try to finish it within 24 hours. The mint flavour fades noticeably after that, even if the rice itself is still safe to eat.
To reheat, add a few drops of water and warm it in a pan on low heat or in the microwave by sprinkling some water on the top. This brings back some of the moisture the rice loses in the fridge.
I do not recommend freezing this one. The fresh mint and coconut paste does not hold its texture or flavour well after freezing and thawing.
Pro Tips for Perfect Pudina Rice Recipe
Use Seeraga Samba rice if you can find it. This small-grained, aromatic rice has a natural cumin-like fragrance and absorbs the mint-coconut masala better than regular rice.
Pick mint leaves that are deep green and not wilted. Tired, yellowing leaves give the paste a duller colour and a flatter taste.
Wash the mint and coriander well before grinding. Sand hiding between the leaves is the most common reason people complain about a gritty texture in the finished rice.
Grind the coconut and the mint-coriander leaves separately, even though they both go into the same dish. This keeps the coconut from turning the whole paste an odd brownish-green.
Roast the whole spices in oil just until they release their aroma, not until they darken. Burnt whole spices will make the entire dish taste bitter.
Add a pinch of sugar if your tamarind is on the stronger side. It rounds out the tang without making the rice taste sweet.
A few cashews roasted in ghee and scattered on top turn this from an everyday lunch into something you could serve to guests.
My usual method is to soak the rice for 30 minutes and add it raw into the cooked masala along with the water, so it cooks and absorbs the flavour together. If you want to use leftover cooked rice instead, fluff it with your fingers first to separate the grains, then mix it in gently once the masala is ready, since it only needs to warm through and take on the flavour, not cook.
Keep a small bowl of warm water near the stove while mixing the rice into the masala. A spoon dipped in water now and then keeps the rice from sticking to it.
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Basic Ingredients Used in Coconut Mint Rice
Raw Rice The base of the dish. Any short or long grain rice works, including sona masoori or basmati. Soak it for about 30 minutes and drain it well, then add it raw straight into the masala along with the water, so it cooks and absorbs the mint-coconut flavour at the same time.
Onion Chopped and sautéed until golden, onion adds a background sweetness that keeps the dish from tasting one-dimensionally herby.
Ginger-Garlic Paste Builds the aromatic base of the dish and balances the sharper, grassier notes of mint and coriander.
Turmeric Powder, Red Chilli Powder, and Salt Basic seasoning that rounds out colour, heat, and flavour without competing with the mint-coconut paste.
Tamarind Paste A small amount of tang that lifts the whole dish. Brands vary in strength, so taste a little before adding the full quantity called for.
Mint Leaves, Coriander Leaves, Grated Coconut, Green Chillies (to grind) This green paste is the heart of the recipe. Mint brings the coolness, coriander adds aroma, coconut softens the sharper edges, and green chillies bring the heat.
Whole Spices (Black Cardamom, Green Cardamom, Cinnamon, Cloves, Javitri, Pepper, Star Anise, Bay Leaf, Fennel Seeds, Cumin Seeds, Mustard Seeds) Tempered in oil at the start, these give the rice a warm depth underneath all the fresh green flavour. Skipping them makes the dish taste flat.
Oil Used for tempering the spices and frying the paste. Ghee works too, if you want extra richness, especially for a festive version.
How to Make Coconut Mint Rice
Here is the full method, grouped into stages. You can also download the recipe card below for quick reference while cooking.
Preparing the Rice and Pastes
Soak the rice for 30 minutes, then drain it well and set it aside. If you are using leftover rice instead, skip this step and fluff the rice with your fingers to separate the grains.
Grind the mint and coriander leaves together into a smooth, fine paste using a splash of water. Set this aside in a separate bowl.
Grind the grated coconut and green chillies separately into a second paste. Keeping these two pastes apart, rather than grinding everything together, keeps the coconut flavour distinct in the final dish.
Building the Masala
Heat oil in a kadai or wide pan and add the mustard seeds. Wait until they splutter before moving on.
Add all the whole garam masala (cardamom, cinnamon, cloves, javitri, pepper, star anise, bay leaf, fennel seeds) along with the cumin seeds. Let them sizzle in the hot oil for about 30 seconds, just until you can smell them. Do not let them darken or burn.
Add the chopped onion and turmeric powder, and fry on medium heat until the onion turns golden brown, around 5 to 6 minutes.
Add the ginger-garlic paste and cook until the raw smell disappears, about 1 to 2 minutes.
Cooking the Masala Paste
Add the mint-coriander paste, the coconut paste, red chilli powder, salt, and tamarind paste to the pan. Stir-fry on medium heat for 4 to 6 minutes. You will know it is ready when the raw, grassy smell fades and the mixture deepens from bright green to a darker olive green.
Combining and Cooking the Rice
Add the drained, soaked rice to the masala and mix well so every grain is coated.
Pour in two cups of water if you want separate grain else add two and half cup of water if you want slighly mushy type texture, and stir everything together.
Cook uncovered on a slow flame, no need to stir. (but if you want you can just stir once in between while cooking, but do not over stir)
Once the water has fully evaporated and you can see small steam holes on the surface of the rice, turn off the flame.
Cover the pan and let it sit for a few minutes. This allows any remaining undercooked grains to finish cooking in the trapped steam.
Serving
Fluff the rice gently with a fork and serve warm with raita and papad.
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 Coconut Mint Rice:
Can I make this rice without coconut?
Yes, you can leave the coconut out, but the taste will change. Coconut is what balances the strong, slightly sharp flavour of mint, so without it the rice will taste more intensely herby.
Can I use desiccated coconut instead of fresh?
Yes, in a pinch. Lightly dry-roast unsweetened desiccated coconut in a pan before grinding it, since it lacks the natural moisture and sweetness of fresh coconut. Fresh coconut still gives the better texture and flavour, so use it when you can.
What kind of rice works best for pudina coconut rice?
Any regular short or long grain rice works, including sona masoori or basmati. Seeraga Samba rice is my preferred choice when I have it on hand, for its natural aroma and ability to absorb the masala well, and I soak it for 30 minutes before adding it raw to the masala rather than cooking it first.
Can I add vegetables to this rice?
Yes. Peas, carrots, or even diced potatoes can be added along with the onion to make the dish more filling without changing the core flavour.
Is this recipe suitable for kids?
Yes, with one adjustment. Reduce the number of green chillies in both the masala and the paste so the dish is mild enough for children while keeping the mint and coconut flavour intact.
Can I make coconut mint rice with leftover rice?
Yes, though my own method is to soak raw rice for 30 minutes and let it cook directly in the masala. If you do want to use leftover rice, fluff it well to separate the grains and mix it into the masala only once the masala is fully cooked, since it just needs to warm through rather than cook.
Is tamarind paste necessary in this recipe?
Tamarind adds a mild tang that balances the mint and coconut, but you can skip it or use a small squeeze of lemon juice at the end if you do not have any on hand.
What can I serve with coconut mint rice?
Plain curd, cucumber or boondi raita, papad, a simple onion salad, or a spicy pickle all work well. It also pairs nicely with plain potato fry for a fuller meal.
Can I make this without grinding the masala?
Grinding gives the rice its smooth texture and rounded flavour. If you are short on time, you can finely chop the mint and coriander instead, though the taste and texture will be noticeably different.
How long can I store coconut mint rice?
It is best eaten fresh, but you can refrigerate it in an airtight container for up to 24 hours. Reheat with a few drops of water so the rice does not dry out. I would not recommend freezing it, since the fresh herb paste loses its flavour after thawing.
Why does my mint rice taste bitter?
This usually happens when the mint-coconut paste is cooked on too high a flame and scorches at the edges. Keep the heat at medium once the paste goes into the pan, and stir it often.
Can I make this in a pressure cooker?
Yes. After adding the water in the pressure cooker, close the lid and cook for one whistle on high flame. Let the cooker cool to room temperature on its own before opening it.
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