Kerala Coconut Rice Recipe
Peter Joseph's Kerala 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 Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Kitchen scale
- Measuring cup
- Mixing bowl
- Saucepan
- Pot
- Skillet
- Stove
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Slotted spoon
Ingredients
- 225g of 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
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