Keralan Coconut Rice with Vegetables40 mins
- World flavours
- Cook: 40 mins
This Keralan coconut rice recipe is served with vibrant vegetables for a satisfying dish, cooked with curry leaves, chillies and mustard seeds for a heady flavour. Recipe by Peter Joseph, courtesy of Great British Chefs.
- 225g of Tilda Pure Basmati Rice, soaked for 30 minutes in cold water
- 450ml of water
- 2 tbsp of coconut oil
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1 tsp white urad dal
- 1 tsp chana dal
- 1 pinch of asafoetida
- 10 curry leaves
- 3 dried red chillies
- 4 shallots, sliced
- 1 green chilli, chopped
- 100g of coconut, freshly grated
- salt, to taste
- 4 asparagus spears, cut into 1 inch pieces
- 6 green beans, cut into 1 inch pieces
- 1 carrot, diced
- 4 tbsp of peas
To begin, cook the basmati rice. Bring the water to the boil in a pan and add a pinch of salt. Drain the soaked rice, add to the pan and top with a lid. Cook for 8–10 minutes, until tender (if you have not soaked the rice, it will take 10–12 minutes). Drain any excess water and set aside.
Heat the coconut oil in a pan. Once the oil is hot, add the mustard seeds, cumin seeds, urad dal, chana dal and asafoetida. Leave to crackle for a few seconds, then add the curry leaves, dried red chillies and sliced shallots. Fry until lightly browned.
Bring a large pan of water to the boil with a pinch of salt. Add the vegetables and blanch until just tender. Drain and set aside.
Add the green chillies and grated coconut and fry for 2–3 minutes until coconut is golden. Keep 1 tbsp of the toasted coconut to one side for garnish.
Add the salt and cooked basmati rice and mix gently to ensure the grains are nicely intermingled with the rest of the ingredients. Gently stir through the blanched vegetables.
Serve garnished with the reserved toasted coconut.