Coconut rice recipe

Cook rice in such a way that each grains are separate. Add a tsp of oil (any cooking oil)to the cooked rice and spread the rice on a plate to cool. You can use ordinary rice or basmati rice.

Grate coconut and keep all the ingredients needed for seasoning ready. Fresh coconut is recommended for this recipe.

Heat oil in a kadai/ pan, add mustard seeds, cumin seeds (optional) when it splutters, add chanadal, urad dal and red chillies. (add chanadal first as it will take time to get roasted, then add urad dal)

When dal changes colour slightly, add green chillies, slivered ginger, asafoetida, curry leaves and cashew nuts. Sauté until cashew nuts turn golden brown. (remove the red chillies when sauteing cashewnuts. Once the cashew nuts turn golden brown, add the fried red chillies back - this is to prevent the red chillies from getting burnt).

Add grated coconut and sauté for a few minutes. It is not necessary to fry the grated coconut until it turn brown. Add salt needed and mix well and switch off the heat.

Fluff cooked rice with a fork and add it to the prepared coconut mix. Mix the cooked rice well with the coconut. Serve with papads or chips or any gravy or kuzhambu of your choice.