Chili Lime Coconut Poriyal


  • cooked brown rice
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 shallot, thinly sliced
  • 3 garlic cloves, pressed
  • ½ tsp sea salt
  • ½ tsp chili powder
  • ½ tsp cumin
  • about 6 cups of mixed veggies, e.g. green beans, shredded cabbage, etc.
  • ¼ cup water
  • ¼ to ½ cup unsweetened shredded coconut flakes
  • a splash of lime juice
  • ½ avocado, sliced


Melt oil in a large pan on medium-high heat. Add mustard seeds and stir a bit. Once they begin popping, add shallot, garlic, salt, chili, and cumin. Cook a few minutes, until shallot becomes translucent.

Add veggies, and stir to combine with the aromatics. Add water and cover to steam for a few minutes. Repeat if water runs out before veggies are your preferred tenderness.

Remove from heat, add coconut flakes, and stir.

Serve over rice with avocado, lime juice, and more salt if desired.

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