Spinach And Carrot Rice With Coconut Curry

by Tarla Dalal

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This delicacy hails from the coastal province of Kerala. Coconuts find extensive use in their cooking. The womenfolk attribute their long, lustrous hair to the essential oils present in coconut.

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Preparation Time: 15 min.
Cooking Time: 30 min.
Serves 8.

Ingredients

For the rice
1 cup rice (chawal)
150 gms chopped spinach (palak)
1 teacup boiled carrots
3/4 teaspoon shah-jeera
2 green chillies, finely chopped (optional)
1 tbsp ghee
salt to taste

For the coconut curry
1/2 coconut
1 onion, finely chopped
1 tbsp ghee
a pinch of sugar
salt to taste

To be ground into a paste (for the curry)
4 cloves of garlic (lehsun)
8 red chillies
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 teaspoons khus-khus
3 tbsp grated fresh coconut
4 cardamoms (elaichi)
25 mm. piece ginger (adrak)

Method

For the rice, boil the rice. Each grain of the cooked rice should be separate.
Heat the ghee and fry the shah-jeera for a little while.
Add the spinach, carrots, chillies, rice and salt. Cook for 1 minute.
For the coconut curry, grate the coconut, add 1 1/2 teacups of water and blend in a liquidiser. Strain.
Heat the ghee and fry the onion for 2 minutes.
Add the paste and fry again 3 to 4 minutes.
Add the coconut milk, sugar, and salt. Cook for at least 8 to 10 minutes.
To proceed, take a large piece of aluminum foil and spread alternate layers of rice and curry in it., so that there are three layers of rice with two layers of curry inbetween.
Make a packet of the foil and bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Serve hot.

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