Kerala coconut rice with vegetables

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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.

First published in 2018




Kerala coconut rice

Travencore vegetables


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
  • 225g of basmati rice, soaked for 30 minutes in cold water
  • 450ml of water
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

By moving away from the stereotypical view of Indian cuisine and embracing modern plating styles, Peter Joseph has taken the food he grew up with to dizzying new heights.

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