Coconut Rice

Ingredients:

2 cups raw rice, wash, cook such that each grain is separate

10-12 fresh curry leaves

1 cup grated fresh coconut

Salt to taste

For seasoning:

1 tbsp coconut oil or 1/2 tbsp oil+ 1/2 tbsp ghee

1 tbsp channa dal

1 tsp urad dal

1 1/2 tbsps broken cashew nuts

1/2 tsp mustard seeds

1/4 tsp asafoetida

3-4 green chillis slit lengthwise

1 dry red chilli

7-8 fresh curry leaves

Method:

Þ    Spread the cooked rice on a wide plate and allows cooling. Season with salt and add fresh curry leaves. Keep aside.

Þ    Heat coconut oil (or) oil + ghee in a vessel, add mustard seeds and as they jump around, add the urad dal, channa dal and cashew nuts allow them to turn red.

Þ    Add the red chilli, green chillis, curry leaves and asafoetida and roast for a few seconds.

Þ    Add grated coconut and combine and sauté for 2-3 minutes on low flame. Turn off heat.

Þ    Add the seasoning to the rice and combine well.

Þ    Serve hot with pickle and papad.