Coconut Milk Rice & Egg Peas Masala Recipe – Authentic Indian Meal

Last Updated on 4 months by Neha Deshmukh

Coconut Milk Rice & Egg Peas Masala Recipe – Authentic Indian Meal

Hey everyone! Today, I’m sharing a meal that’s close to my heart – a comforting and flavourful combination of Coconut Milk Rice and Egg Peas Masala. This isn’t just a recipe; it’s a little piece of my childhood, filled with the aromas of my grandmother’s kitchen. It’s perfect for a weekend lunch or a special occasion, and I can’t wait for you to try it!

Why You’ll Love This Recipe

This meal is a beautiful balance of textures and tastes. The creamy, subtly sweet Coconut Milk Rice pairs wonderfully with the spicy, tangy Egg Peas Masala. It’s a complete meal in itself, packed with protein and flavour. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. Trust me, the effort is so worth it!

Ingredients

For Coconut Milk Rice:

• 1.5 cups basmati rice
• 3 tablespoons groundnut oil
• 2 bay leaves
• 2 cloves
• 1 small piece kalpasi (stone flower/moss)
• 1 star anise
• 0.75 teaspoon fennel seeds
• 2 sprigs curry leaves
• 1 cup sliced onions
• 1 tablespoon ginger-garlic paste
• 4 green chillies, slit
• 0.5 cup chopped tomatoes
• 1.5 teaspoon rock salt
• 0.5 teaspoon garam masala
• 2 tablespoons chopped mint leaves
• 2 tablespoons chopped coriander leaves
• 1 cup thick coconut milk
• 2 cups water

For Egg Peas Masala:

• 2 tablespoons coconut oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 3 sprigs curry leaves
• 1 cup sliced onions
• 1 tablespoon ginger-garlic paste
• 2 chopped green chillies
• 0.5 teaspoon turmeric powder
• 2 teaspoons Kashmiri red chilli powder
• 0.25 teaspoon black pepper powder
• 1.5 tablespoon coriander powder
• 1 teaspoon rock salt
• 0.5 teaspoon sugar
• 1.5 cup finely chopped tomatoes
• 3 tablespoons chopped coriander leaves
• 1 cup green peas
• 0.5 cup water
• 5 eggs, boiled

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish.

• Basmati Rice: This is key. Its long grains and delicate flavour are perfect for absorbing the coconut milk. I prefer aged basmati for the best texture.
• Kalpasi (Stone Flower/Moss): This adds a unique, earthy flavour to the rice. It might seem unusual, but it’s a staple in South Indian cooking. You can find it in Indian grocery stores, or online.
• Kashmiri Red Chilli Powder: Don’t skip this! It gives a beautiful colour and mild heat to the Egg Peas Masala. It’s different from regular chilli powder – it’s more about colour than intense spice.
• Rock Salt: I love using rock salt (sendha namak) in Indian cooking. It has a slightly different flavour profile than table salt, and it’s considered more ‘pure’ in Ayurvedic cooking.
• Coconut Milk: The thickness of your coconut milk will affect the final consistency of the rice. I prefer using thick, freshly squeezed coconut milk if possible, but canned coconut milk works great too. If using canned, you can add a little water to adjust the thickness.

Step-By-Step Instructions

Let’s make the Coconut Milk Rice first:

1. Start by washing and soaking the basmati rice in water for about 20 minutes. This helps it cook up fluffy and separate. Then, drain it well.
2. Heat the groundnut oil in a pressure pan over medium heat. Add the bay leaves, cloves, kalpasi, star anise, and fennel seeds. Let them sizzle for a minute until fragrant – this is where the magic begins!
3. Add the curry leaves, sliced onions, ginger-garlic paste, and slit green chillies. Sauté until the onions turn soft and golden brown.
4. Now, mix in the chopped tomatoes, rock salt, and garam masala. Cook, covered, until the tomatoes become mushy and release their juices.
5. Stir in the chopped mint and coriander leaves. Pour in the coconut milk and water, and bring the mixture to a boil.
6. Gently add the drained rice. Close the pressure pan and cook for 2 whistles. Once the pressure releases naturally, fluff the rice with a fork.

Now for the Egg Peas Masala:

1. Heat the coconut oil in a separate pan. Add the mustard seeds, cumin seeds, and curry leaves. Let the mustard seeds splutter – that’s how you know they’re ready!
2. Sauté the sliced onions, ginger-garlic paste, and chopped green chillies until the onions become translucent.
3. Add the turmeric powder, Kashmiri red chilli powder, black pepper powder, coriander powder, rock salt, and sugar. Cook briefly, stirring constantly, to prevent the spices from burning.
4. Mix in the finely chopped tomatoes and 2 tablespoons of coriander leaves. Cook until the tomatoes turn pulpy. Lightly mash the tomatoes with the back of a spoon.
5. Add the green peas and water. Simmer until the peas soften.
6. Gently add the boiled eggs (I like to make small slits in the eggs so they absorb the flavour better). Cook for about 2 minutes, allowing the flavours to meld.
7. Garnish with the remaining coriander leaves.

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• Adjust the amount of green chillies to your spice preference.
• If you don’t have a pressure cooker, you can cook the rice in a pot on the stovetop. Just increase the cooking time and add more water if needed.

Variations

• Vegan Adaptation: Skip the eggs in the Egg Peas Masala, and you’ve got a delicious vegan meal!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustment: Reduce the amount of Kashmiri red chilli powder for a milder flavour, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: This meal is often made during Onam in Kerala. Some families add a touch of coconut oil to the rice for extra richness during festive occasions. My aunt always makes a larger batch for the celebrations!

Serving Suggestions

Serve the Coconut Milk Rice and Egg Peas Masala hot. A side of papadums (Indian crispy wafers) and a cooling raita (yogurt dip) would be a perfect addition.

Storage Instructions

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Can I use a different type of rice?

While basmati rice is highly recommended, you can use other long-grain rice varieties. However, the texture and flavour won’t be quite the same.

What is Kalpasi and where can I find it?

Kalpasi, also known as stone flower or moss, is a unique spice used in South Indian cuisine. You can find it in Indian grocery stores or online.

Can I adjust the spice level in the Egg Peas Masala?

Absolutely! Adjust the amount of Kashmiri red chilli powder and green chillies to suit your taste.

How can I make this meal ahead of time?

You can prepare the Egg Peas Masala a day in advance. Just reheat it before serving. The rice is best made fresh.

What is the best way to boil the eggs for this recipe?

Boil the eggs until the yolks are firm but still slightly creamy. This will give them a nice texture in the masala. About 8-10 minutes should do the trick!