This easy, healthy south Indian turmeric rice recipe has a vibrant pop of spice and crunchy lentils for texture. Curry leaves, sauteed in coconut oil, add delicious aroma. You need just eight ingredients and under 30 minutes!
South Indian Turmeric Rice
Turmeric rice is a popular dish from the south Indian state of Tamil Nadu, typically served for a quick snack or dinner, or at picnics alongside other rice dishes like lemon rice, curd rice and tomato rice. It is a simple dish of turmeric sautéed with rice, curry leaves and a few spices, then finished with shredded coconut.
This is a delicious option where you have the time needed to make the three dishes that form most Indian meals: rice, dal and sabzi. It is aromatic and delicious and pretty much foolproof - a recipe well worth adding to your recipe box.
The very process of making turmeric rice is a feast for the senses. The mustard seeds sputter and the curry leaves crisp up in the hot coconut oil, filling the kitchen with an appetizing aroma that is almost certain to make you voracious. Which is great, because this rice comes together very, very quickly.
This is a recipe anyone can make - from a beginner cook to a seasoned pro. It's gluten-free, soy-free and nut-free. Serve it as a side dish or as a main course with poppadum.
Recipe card
Turmeric rice recipe
Ingredients
- 1 tablespoon coconut oil
- 1 teaspoon black mustard seeds
- 2 sprigs curry leaves (roughly chopped. Use 2 tablespoon cilantro as a substitute)
- 1-2 green chili peppers (like serrano or jalapeno. Deseed for less heat. Use red pepper flakes as a substitute)
- 1 teaspoon turmeric (or ¼ cup fresh turmeric root, grated. Measure after grating.)
- 2 cups basmati rice (rinse under running water. If using brown basmati rice see notes below.)
- Salt and ground black pepper to taste
- 2 tablespoons cilantro (chopped, for garnish)
- ¼ cup shredded coconut (unsweetened)
Instructions
- Heat the oil in a large saucepan. Add the mustard seeds and when they sputter, add the curry leaves and green chili peppers. Sauté a few seconds. (Make sure your exhaust fan is on)
- Add the turmeric and sauté for a minute on a low flame. If using fresh turmeric root increase sauté time to 2-3 minutes.
- Add the washed, drained rice to the pot. Stir to mix and continue sauteing for a couple of minutes until the rice grains start to turn opaque.
- Add salt and ground black pepper to taste, then add 4 cups water. Mix well.
- Once the water comes to a boil, stir the rice one more time, cover with a tight lid and let the rice cook on a simmer for 15 minutes.
- Let the rice stand 10 more minutes after turning off heat. Take the lid off and stir in the coconut and cilantro and gently fluff the rice with a spatula or fork, Serve hot or warm.
Notes
- For brown rice, increase amount of water to six cups and cooking time after the water boils to 45 minutes.
- Add a dash of ground black pepper. Piperine, a compound in black pepper, enhances the effects of curcumin, the beneficial active compound in turmeric.
Nutrition Information
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Recipe FAQs
Both are delicious in this recipe and you can use either. If you can easily source fresh turmeric root, which is now available in many supermarkets in the U.S., use that because it just adds a bright, fresh, citrusy flavor that's wonderful.
If using turmeric root, use ¼th of a packed cup of grated turmeric (measured after grating) for two cups of uncooked rice. You don't need to peel the turmeric. If using ground turmeric, use no more than a teaspoon.
A long-grain rice like basmati rice is ideal because it holds its shape after cooking and doesn't turn mushy, which makes a nice presentation. You can also use brown basmati rice.
If you can't source fresh curry leaves, add two tablespoons of chopped cilantro at the same time you would have added curry leaves.
Eat the turmeric rice with poppadum or mango thokku, lime pickle on the side. If you're making a special meal, serve the turmeric rice with either chana masala or chickpea curry.
Leftovers can be refrigerated for up to four days and frozen up to three months. Thaw and reheat in microwave or on stove until warmed through.
Alejandro Marsiglia says
Sự rõ ràng trong các lập luận của bạn không chỉ làm cho bài viết trở nên gây chú ý mà còn dễ hiểu.
Diana says
I made this the other night and my husband and I both enjoyed it, so I'd like to thank you for the recipe. It didn't take much time to make but it was nice to try something different.
Patty says
Hi, I can’t wait to try this recipe. Could I use already left over brown rice? Thank you
Vaishali says
Hi Patty, it's best to let the rice cook with the fresh turmeric so the flavors meld. But if you want to use leftover rice, add it in at the same time as you would the uncooked rice, cover and let it all steam on a low flame for 5 minutes or until warmed through. If the rice is hard, sprinkle some water on before you cover the pot.
kim says
i tried this rice with fresh turmeric, and it is amazing! sweet and flavourful. but my hands are saffron coloured from preparing the turmeric. wear gloves!!
Vaishali says
🙂 Turmeric does stain. It usually washes off after a day or two, but good idea to wear gloves. So happy you enjoyed the turmeric rice!
Angela says
Made this tonight and it was fabulous! Thank you for sharing.
Vaishali says
So happy you loved it!❤️
Sherry Workman says
Hi Vaisala,
I want to thank you for sharing your recipes. I have made a few things and they are absolutely delicious! I found you right before Christmas and love, love, love your recipes!!!
Thank you again!
Sherry
Vaishali says
Thanks for the lovely message, Sherry. Appreciate it very much, and so happy you've enjoyed the recipes. ❤️