Coconut Milk Vegetable Rice Served with Capsicum Pachadi
Coconut milk is easily extracted from fresh coconut with a little grinding, hot water and a sieve. It gives a lovely milky flavour to the rice and the taste of the vegetables improves considerably. A dash of cold capsicum pachadi sets it off.
Preparation time: 10 minutes
Cooking time: 10 minutes
Serve: 4
Step 2: Slice onions. Prepare coconut milk from whole coconut. In a pressure cooker, heat oil and fry whole spices and onions till brown.
Step 3: Add sliced ginger, carrots, cabbage and 1 tsp. raw cumin seeds and fry for a more minutes.
Step 4: Now, add washed rice, salt and lime juice and cook in coconut milk till 2 whistles. (For Capsicum Pachadi, refer Pachadi section)
Rice - 2 katoris
Carrots (sliced) - 1 katori
Cabbage (chopped) - 1/2 katori
Onions (sliced) - 1/2 katori
Coconut milk - 3 katoris
Whole spices - 2 tbsp
Cumin seeds - 1 tsp
Ginger - 1 tsp
Lime - 2 tbsp
Salt to taste
Oil - 3 tbsp
Method
Step 1: Wash rice and keep aside. Cut carrots and cabbage into long strips.Step 2: Slice onions. Prepare coconut milk from whole coconut. In a pressure cooker, heat oil and fry whole spices and onions till brown.
Step 3: Add sliced ginger, carrots, cabbage and 1 tsp. raw cumin seeds and fry for a more minutes.
Step 4: Now, add washed rice, salt and lime juice and cook in coconut milk till 2 whistles. (For Capsicum Pachadi, refer Pachadi section)
