Vegetable Curry with Coconut Rice


by


Added to 287 cookbooks
This recipe has been viewed 16763 times
  

A fine combination of spicy curry and delicately flavoured rice. Serve in the traditional way with fried "papad", sweet pickle and chopped onions and tomatoes.

Add your private note

Preparation time: 
Cooking time: 
Serves 8.
Show me for servings


Ingredients



For the curry
175 gms french beans
175 gms carrots
175 gms cauliflower
175 gms green peas
175 gms potatoes
175 gms bottle gourd (doodhi / lauki)
2 large tomatoes
1 whole coconut
3 to 4 curry leaves (kadi patta)
4 tbsp ghee
salt to taste

To be ground into a paste (for the curry)
10 cloves garlic (lehsun)
2 tbsp grated fresh coconut
25 mm. (1") piece of ginger (adrak)
4 tsp coriander (dhania) seeds
2 tsp cumin seeds (jeera)
1 tbsp roasted chana dal (daria)
1 tbsp peanuts
12 whole dry kashmiri red chillies
3 sticks cinnamon (dalchini)
3 cloves (laung / lavang)
3 black peppercorns (kalimirch)

For the coconut rice
1 1/2 cups uncooked rice (chawal)
1 whole coconut
2 onions
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
3/4 tsp salt
2 tbsp ghee

Method

    For the curry

    1. Cut all vegetables (except green peas) into small pieces.
    2. Boil all the vegetables except tomatoes.
    3. Grate the coconut. Add 2 teacups of hot water and allow to stand for a little while. Blend it in a liquidiser and strain or pass through a sieve at east twice to take out thick coconut milk.
    4. Heat the ghee in a big vessel and fry the paste for at least 3 minutes.
    5. Add the tomatoes and curry leaves and fry again for 3 minutes.
    6. Add the vegetables, coconut milk and salt and boil for 30 minutes.
    7. Serve hot with coconut rice or with bread.

    For the coconut rice

    1. Cut the onions in slices.
    2. Take out coconut milk in the same way as mentioned above for the curry.
    3. Heat the ghee in a vessel and fry the onions for a little time.
    4. Add the cinnamon and cloves and fry again for 1 minute.
    5. Add the rice, coconut milk and salt. Cover and cook slowly until the rice is cooked. If any extra liquid is required, add water to the rice.
    6. Serve hot with any curry.

    Also View These Related Recipes

    Also View These Related Videos

    Rate and review this recipe and get 15 days FREE bonus membership!
    Subscribe to the free food mailer

    It Is Pickling Time, Friends!

    Missed out on our mailers?
    Our mailers are now online!

    View Mailer Archive

    Privacy Policy: We never give away your email

    REGISTER NOW If you are a new user.
    Or Sign In here, if you are an existing member.

    Login Name
    Password

    Forgot Login / Passowrd?Click here

    If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

    Your Rating


    Are you sure you want to delete this review ?

    Click OK to sign out from tarladalal.
    For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.