Stuffed Grape Leaves with Coconut Rice

Ingredients

In this adaptation, the traditional Lebanese Warak enab is transformed into Coconut Rice Rolls by replacing the original rice filling with coconut rice. The use of coconut rice adds a tropical twist to the dish, infusing it with the flavors of Udupi cuisine. Additionally, the cooking techniques and spices are adjusted to align with the Udupi culinary traditions. We alse have the original recipe for Warak enab, so you can check it out.

• 30 grape leaves 30 grape leaves
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) coconut oil 1/4 cup (60ml) coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 4g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the grape leaves under cold water and set aside.
2. 2.
   In a saucepan, combine the basmati rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
3. 3.
   In a separate pan, heat the coconut oil over medium heat. Add the mustard seeds and cumin seeds and let them splutter.
4. 4.
   Add the chopped onion and minced garlic to the pan and sauté until the onion turns translucent.
5. 5.
   Stir in the turmeric powder, red chili powder, and salt. Cook for an additional minute.
6. 6.
   Add the cooked rice to the pan and mix well, ensuring that the spices are evenly distributed.
7. 7.
   Take a grape leaf and place it flat on a clean surface. Spoon a small amount of the coconut rice mixture onto the center of the leaf.
8. 8.
   Fold the sides of the leaf over the filling, then roll it tightly from the bottom to the top, forming a neat roll. Repeat this process with the remaining grape leaves and rice mixture.
9. 9.
   Place the rolls in a steamer basket and steam for 15-20 minutes, or until the grape leaves are tender.
10. 10.
    Remove the rolls from the steamer and let them cool slightly before serving.
11. 11.
    Garnish with fresh cilantro leaves and serve warm.

Treat your ingredients with care...

• Grape leaves — Ensure that the grape leaves are rinsed thoroughly to remove any brine or excess saltiness.
• Basmati rice — Rinse the rice before cooking to remove any excess starch and achieve fluffy grains.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Mustard seeds — Use black mustard seeds for an authentic Udupi flavor.
• Cumin seeds — Dry roast the cumin seeds before adding them to the dish to enhance their aroma.

Tips & Tricks

• If grape leaves are not readily available, you can substitute with collard greens or cabbage leaves.
• For a spicier version, increase the amount of red chili powder according to your preference.
• Serve the Coconut Rice Rolls with a side of coconut chutney for an extra burst of flavor.
• These rolls can be enjoyed warm or at room temperature, making them a great option for picnics or potlucks.
• Leftover rolls can be refrigerated and enjoyed the next day. Simply reheat them in a steamer or microwave before serving.

Serving advice

Serve the Coconut Rice Rolls as an appetizer or as part of a larger Udupi meal. They pair well with a variety of chutneys and pickles.

Presentation advice

Arrange the Coconut Rice Rolls on a platter, garnished with fresh cilantro leaves. For an elegant touch, drizzle a little coconut milk over the rolls before serving.