> Recipes > Basmati rice

Keralan coconut rice with vegetables


Share recipe


save recipe
recipe saved



Keralan coconut rice

Travencore vegetables

save recipe
recipe saved


save recipe
recipe saved
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
Share recipe

Get in touch

Keralan coconut rice with vegetables


Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: