Coconut Rice & Okra Curry

Like coconuts? If yes, then have you tried coconut rice? Love it?! Here’s a simple South Indian version from my kitchen to your’s!!

It’s been a crazy – busy week here  with a lot happening at work, home and otherwise, I’ve had family visiting from Canada, a deadline to meet at work and an exam to take by the end of the week on a course I’ve enrolled for!!! Sounds like a lot?!! Well, it sure is 🙂

Hope you are all having a lovely weekend! Here is a meal I cooked this week that I wanted to  share with you all

It’s share-worthy because its simple and I really enjoyed both – cooking and eating it… Its one of those recipes to keep on file for a busy week as its quick, fun & full of flavour, I promise!

Cook time: 20mins                                                                               Prep Time: 10mins 


Coconut Rice: 

  • 200 grams of white rice (I’ve used Basmati here, you could use Sona Masoori of any other non-sticky rice)
  • 5 tablespoons of grated fresh or frozen coconut
  • 2 teaspoons of cooking oil
  • a tablespoon of groundnuts or peanuts
  • half a teaspoon of cumin seeds
  • half a teaspoon of mustard seeds
  • 2 green chillies
  • 1 teaspoon of grated ginger
  • salt to taste
  • 1 sprig of curry leaves

Okra Curry: 

  • 15-20 fresh Okra (Indian Okra)
  • 5 tablespoons of yogurt (naturally set or greek)
  • half a teaspoon of cumin powder
  • half a teaspoon of red chilli powder
  • half a teaspoon of coriander powder (Dhanya)
  • quarter a teaspoon of turmeric powder
  • 1 pinch of asafetida
  • salt to taste
  • 1 teaspoon grated ginger
  • 1 sprig of curry leaves
  • 2 teaspoons of cooking oil
  • 2 dried red chillies
  • quarter a teaspoon of cumin seeds
  • quarter a teaspoon of mustard seeds
  • quarter a teaspoon of urad dal


Start by rinsing and cooking the rice – use a rice cooker or just cook on hob as you regularly do, I suggest using rice cooked the previous day or earlier in the day for this recipe as it’s a bit like cooking fried rice – it tends to retain its shape better this way

Okra Curry: 

Wash and wipe the okra dry and chop into small pieces, grate ginger and chop the green chillies

Now, into a utensil on medium heat, add a teaspoon of oil and fry the okra for 10 mins or until the stickiness evaporates, sprinkle some salt, this will help expedite the process.

While this is cooking,  to a mixing bowl add the yogurt and mix in the powdered spices – cumin, turmeric, coriander and red chilli powders and set aside.Once the okra is cooked store in a bowl to add in later.

Now, to the same utensil, add another teaspoon of oil and temper with mustard seeds, asafetida, cumin seeds, urad dal,  ginger, dried red chillies and curry leaves. Fry for about 30-40 seconds or until they release aroma

Then turn the heat down to the absolute minimum and add the yogurt combined with spices that you set aside earlier, allow to warm for 2 minutes and turn off the heat. Now add in the okra, season with salt, mix well.

Coconut Rice: 

To a wok on medium heat, add oil once hot, temper with cumin seeds, mustard seeds, green chillies, groundnuts, ginger and curry leaves. Fry for about a 30-40 seconds.

Then add in the coconut and fry for another minute or so

To this add the rice and mix well. Season with salt and serve hot!


Tip: You could add a teaspoon of gram flour to the yogurt along with the other spice powders before you cook it, this will avoid the yogurt from splitting while heating it 🙂 While adding the dried red chillies to the oil, just break them in half using your fingers, this helps them infuse their flavour to the oil while cooking!

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