Coconut Rice:

Ingredients:

Raw rice 1 cup
Salt
Freshly grated coconut 1 bowl full
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chenna dal 1 spoon
Urad dal 1 spoon
Asafoetida 1/4 spoon
Green chilies 6-8 slitted or chopped
Ginger skinned and chopped 1 spoon
Curry leaves 1 cup
Cashew nuts 1 cup
Sesame oil 1 cup

Garnishing:

Crisply fried curry leaves few.

Method:

1. In a pressure pan boil 2 cups of water. Add salt, few spoons of oil and rice to it. Pressure cook till 2-3 whistles.

2. Spread the cooked rice in a wide tray. Allow them to cool. Let the rice be stiff and well separated.

3. In a pan heat oil. Add mustard, cumin, asafoetida, cashew nuts, chenna and urad dal. Let them pop and splutter well. Add further ginger, chilies and curry leaves. Let them to come to crisp condition with good flavor.

4. Now add little salt, and grated coconut to it. Let it get fried a little. At the same time coconut should still retain its color.

5. Mix this above mixture to rice. Using hands or blunt spatula….mix them thoroughly. If needed add few spoons of hot oil. Set them aside for at least 1-2 hours.

Garnish with crisply fried curry leaves…..just before serving.