You are here: Home> Cuisine > Indian Veg Recipes > South Indian > South Indian Rice > Coconut Vegetable Curry with Coconut Rice
Coconut Vegetable Curry with Coconut Rice
Tarla Dalal
06 December, 2024
Table of Content
Assorted veggies add a splash of colours to this rice preparation, while abundant use of coconut milk in both the rice and the curry give it an elegance, which complements the intensity of the spice paste in a very balanced fashion. The total effect is mind-blowing and you will thoroughly enjoy this lip-smacking delicacy.
To mellow the spicy flavour of the curry serve with accompaniments like Cucumber Pachadi or Red Pumpkin Pachadi .
Tags
Preparation Time
30 Mins
Cooking Time
22 Mins
Total Time
52 Mins
Makes
4 servings
Ingredients
For The Coconut Rice
1 cup coconut milk (nariyal ka doodh)
1 cup long grain rice (basmati chawal)
1 tbsp ghee
1 small stick cinnamon (dalchini)
1/2 cup sliced onions
salt to taste
To Be Ground Into A Paste (for The Vegetable Curry) (using Approx. 1/2 Cup Of Water)
1 tbsp roughly chopped garlic (lehsun)
2 tbsp grated coconut
25 mm (1") piece of ginger (adrak)
1 tbsp coriander (dhania) seeds
2 tsp cumin seeds (jeera)
1 tbsp roasted chana dal (daria)
6 whole dry Kashmiri red chilli
1 small stick cinnamon (dalchini)
1/2 tsp black peppercorns (kalimirch)
1 tbsp poppy seeds (khus-khus)
For The Vegetable Curry
1/2 cup chopped tomato
1/2 cup chopped and boiled french beans
1/2 cup chopped and boiled carrots
1/2 cup boiled cauliflower florets
1/2 cup boiled green peas
1/2 cup boiled and chopped potatoes
2 tbsp ghee
3 to 4 curry leaves (kadi patta)
1 cup coconut milk (nariyal ka doodh)
salt to taste
Method
- Heat the ghee in a deep non-stick pan, add the cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 2 minutes.
- Add the rice and sauté on a medium flame for 2 more minutes.
- Add the coconut milk, salt and 1 cup of water, mix well, cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.
- Heat the ghee in a deep non-stick pan, add the curry leaves and the prepared paste and sauté on a medium flame for 2 minutes.
- Add the tomatoes and sauté on a medium flame for 2 minutes.
- Add all the remaining vegetables and sauté on a medium flame for 2 more minutes.
- Add the coconut milk, salt and ½ cup of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve hot with coconut rice.
Coconut Vegetable Curry with Coconut Rice recipe with step by step photos
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Coconut Vegetable Curry with Coconut Rice
The Nutrient info is complete
