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Vegetable Coconut Ring Pulao, Coconut Curry | South Indian Style Coconut Pulao | Spicy Coconut Milk Pulao |
Tarla Dalal
• 26 February, 2016
Table of Content
About Vegetables Pulao With Coconut Curry
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Ingredients
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Methods
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For the curry
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For the pulao
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How to proceed
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Nutrient values
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Vegetable Coconut Ring Pulao, Coconut Curry | South Indian Style Coconut Pulao | Spicy Coconut Milk Pulao |
Vegetable Coconut Ring Pulao, paired with a luscious Coconut Curry, is a stunning and flavour-packed dish inspired by South Indian Style Coconut Pulao. This recipe brings together fragrant rice, colourful vegetables, and a spicy coconut-based curry that fills the centre of the beautifully moulded pulao ring. The visual appeal and aroma make this dish perfect for special occasions. With the richness of coconut milk, the heat of Kashmiri red chillies, and the comfort of steamed rice, this Spicy Coconut Milk Pulao is simply irresistible.
To prepare the aromatic coconut curry, heat oil in a deep non-stick pan and add fresh curry leaves, letting them crackle to release their signature fragrance. Add the freshly prepared paste made from grated coconut, garlic, ginger, red chillies, poppy seeds, and cumin. Sauté this mixture for 3–4 minutes until its raw smell disappears and it becomes beautifully aromatic. Then add coconut milk, season with salt, and simmer for a few minutes. The result is a silky, mildly spicy, flavour-packed curry that perfectly complements the pulao.
The special masala paste is the highlight of this dish. Blended from fresh coconut, garlic, ginger, whole Kashmiri chillies, khus-khus, cumin seeds, and a touch of sugar, it transforms the mild coconut milk into a bold, mouth-watering gravy. This combination creates a curry that is creamy yet light, mildly spicy yet soothing. Every ingredient supports the others to form a well-balanced, South Indian–inspired flavour profile.
To prepare the Vegetable Coconut Pulao, heat ghee in a broad non-stick pan and sauté sliced onions until golden. Add green chillies and garlic, followed by boiled green peas and cauliflower florets, letting them absorb the flavours. Stir in the cooked rice and salt, mixing gently so the grains remain long and fluffy. This vegetable-loaded pulao is aromatic, colourful, and satisfying on its own — but becomes extraordinary when paired with the coconut curry.
The presentation makes this dish especially exciting. Grease a ring mould lightly, firmly pack the pulao into it, and demould onto a serving plate. This creates a beautiful rice ring with an empty centre. Pour the warm, spicy coconut curryinto this centre, allowing the flavours to mingle. The contrast of the fluffy pulao and the rich curry makes every bite delightful. It’s not just a meal — it’s an experience.
The Vegetable Coconut Ring Pulao with Coconut Curry stands out because of its perfect fusion of textures and flavours. The veggie pulao is wholesome and lightly spiced, while the curry is creamy and boldly seasoned. Together, they offer a playful mix of comfort and excitement. This dish is ideal for festive gatherings, family dinners, or when you want to serve something impressive yet easy to prepare. Enjoy the teamwork of vibrant vegetables, fragrant rice, and luscious coconut curry in every delicious bite.
Tags
Soaking Time
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Preparation Time
30 Mins
Cooking Time
40 Mins
Baking Time
0 Mins
Baking Temperature
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Sprouting Time
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Total Time
70 Mins
Makes
8 servings
Ingredients
For The Pulao
2 1/2 cups cooked rice (chawal)
2 tbsp ghee
1 cup sliced onions
1 tsp finely chopped green chillies
1 tsp finely chopped garlic (lehsun)
1 cup boiled green peas
1 cup boiled cauliflower florets
salt to taste
For The Curry
1 1/2 tbsp oil
1 cup coconut milk (nariyal ka doodh) (nariyal ka doodh)
salt to taste
To Be Blend Into A Smooth Paste (using 1/2 Cup Of Water)
1/2 cup freshly grated coconut
2 tbsp roughly chopped garlic (lehsun)
6 whole dry Kashmiri red chilli , broken into pieces
1 tsp roughly chopped ginger (adrak)
1 tbsp poppy seeds (khus-khus)
2 tsp cumin seeds (jeera)
1/2 tsp sugar
Other Ingredients
oil for greasing
Method
For the curry
- Heat the oil in a deep non-stick pan, add the curry leaves and sauté on a medium flame for a few seconds.
- Add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
- Add the coconut milk and salt, mix well and cook on medium fame for 3 minutes, while stirring continuously. Keep aside.
For the pulao
- Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 4 minutes.
- Add the green chillies and garlic and sauté on a medium flame for a few seconds.
- Add the green peas and cauliflower and sauté on a medium flame for 3 minutes.
- Add the cooked rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
How to proceed
- Grease the ring mould with little oil, spread the pulao evenly in it and press it with the help of a spoon.
- Demould the pulao on a serving plate and pour the prepared curry in the centre.
- Serve immediately.
Vegetables Pulao with Coconut Curry recipe with step by step photos
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To make the curry, Heat the 1 1/2 tbsp oil in a deep non-stick pan, add the 4 curry leaves (kadi patta) and sauté on a medium flame for a few seconds.
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Add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
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Add the 1 cup coconut milk (nariyal ka doodh) (nariyal ka doodh) and salt to taste, mix well and cook on medium fame for 3 minutes, while stirring continuously. Keep aside.
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To make the pulao, Heat the 2 tbsp ghee in a broad non-stick pan, add the 1 cup sliced onions and sauté on a medium flame for 4 minutes.
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Add the 1 tsp finely chopped green chillies and 1 tsp finely chopped garlic (lehsun) and sauté on a medium flame for a few seconds.
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Add the 1 cup boiled green peas and 1 cup boiled cauliflower florets and sauté on a medium flame for 3 minutes.
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Add the 2 1/2 cups cooked rice (chawal) and salt to taste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
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To make the Vegetables Pulao with Coconut Curry, Grease the ring mould with little oil .
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Spread the pulao evenly in it and press it with the help of a spoon.
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Demould the pulao on a serving plate and pour the prepared curry in the centre.
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Serve Vegetables Pulao with Coconut Curry immediately.
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Nutrient values (Abbrv)per plate
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Click here to view Calories for Vegetables Pulao with Coconut Curry
The Nutrient info is complete
Asari
Sept. 7, 2016, 9:22 a.m.
Wow.. this recipe is just the best with the coconut sauce.. over it.. The rice is perfectly flavoured.. and specially the crunchy brown onions.. i made this for my house party.. and believe me it was a super hit.. every one just loved it..
kala Sathyanarayanan
Dec. 30, 2015, 11:36 a.m.
Sonal Modi
June 14, 2012, 1:06 p.m.
This Pulao is amazing and tasty. The coconut curry goes very well with the pulao. It is a must try recipe.
