Kerala-style Green Beans with Coconut and Yoghurt Rice
Yoghurt Rice
1½ cups long grain rice, well rinsed and drained
1 ½ cups plain unsweetened additive-free yoghurt
3cm piece ginger, peeled and cut into thin matchsticks
1 small carrot, grated
½ teaspoon freshly ground black pepper
1 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons, coarsely chopped cashew nuts
1 tablespoon black mustard seeds
small handful fresh curry leaves
2 green chillies, thinly sliced
small handful coriander sprigs
Use a rice cooker to cook the rice or, place the rice into a saucepan and add enough water to come 1.5cm above the level of the rice. Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting.
Cook without uncovering for any reason for 20 minutes.
Remove from the heat and without uncovering, allow to stand for 5 minutes.
Put the rice into a large wide bowl and carefully break up any lumps without mashing the grains.
Cool to warm.
Add the yoghurt, ginger, carrot, pepper and salt.
Mix gently until everything is incorporated.
Place on a serving platter.
Heat the oil in a frying pan until hot but not smoking and add the cashews and mustard seeds.
Stir fry until the cashews are golden and the mustard seeds grey and popping.
Add the curry leaves.
Stir fry for 10-15 seconds until crisp.
Pour this mixture over the rice.
Sprinkle the chillies and coriander over everything and serve warm or cold.
Serves 4.
Kerala-style Green Beans with Coconut
Based on a recipe by Madhur Jaffrey.
½ small red onion, chopped
2 green chillies, sliced
1 cup desiccated long thread coconut
3 cloves garlic, chopped
2 teaspoons toasted cumin seeds
4cm piece fresh turmeric peeled and sliced or ½ teaspoon ground turmeric
3 tablespoons vegetable oil
1 tablespoon black mustard seeds
1 dried red chilli
a handful of curry leaves
300g green beans, stalk ends removed, beans halved
Put the onion, green chillies, coconut, garlic, cumin seeds and turmeric into a food processor with 4 tablespoons of water and puree to a coarse paste.
Reserve.
Heat the oil in a frying pan until hot but not smoking and add the mustard seeds.
Fry until the mustard seeds pop then add the red chilli and curry leaves.
Mix well then add the beans.
Stir fry for 2 minutes then add the reserved onion mixture and mix well.
Turn the heat down and cook gently for 5 minutes.
Taste, season with salt then serve.
Serves 4.
