Coconut Rice

Thursday, 09 April 2009 15:01 Other Regions - South Indian

Ingredients

Quantity	Measure	Ingredients	Description
1/2	Teaspoon	Asafetida (Hing)
	Handfuls	Cashew Nuts	fried and broken, to garnish
4	Medium	Chillies, Green	chopped
2	Medium	Chillies, Red Dry	broken in bits
2	Teacup	Coconut - Grated /Desiccated
	Few	Curry Leaves
1	Teaspoon	Dhal, Chana (Kabuli chana)
1	Teaspoon	Dhal, Urid
4	Tablespoon	Ghee	clarified butter
1	Teaspoon	Mustard Seed
4	Teacup	Rice, Basmati	Cooked in advance, or leftover
	Little	Salt	to taste

Method

1. Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minute(s). Add the mustard seeds and fry till they splutter.
2. Now add the dhals, red chilli bits, asafoetida and fry for a few seconds till the dhals turn light brown. Add the chopped green chilli(es), curry leaves and the grated coconut. Saute on medium / low heat for about 4 minutes till the coconut is light brown in color.
3. Add the rice and salt to the coconut mixture and mix well. Keep on low heat for 2 minute(s) or till the rice is flavored with the coconut mixture. Garnish with fried cashewnut bits.