Coconut Rice

Heat oil and temper with red chilies, mustard seeds and cumin seeds. After it stops spluttering, add the ginger, curry leaves, fresh chilies, urad dal and asafoetida. Saute for a few seconds.

Now add the coconut and stir fry for a few seconds.

Then add the cooked rice, salt and peanuts. Mix everything well and saute for a minute. Switch off the flame.

Garnish with coriander leaves.

Serve for breakfast, brunch or lunch / dinner along with few chips & pickle.