Coconut Rice

Ingredients

• Raw rice - 1cup
• Bengal gram dal - 1 tea spoon
• Mustard - 1 tea spoon
• Urad dal - 1 tea spoon
• Red chillies - 1 (optional)
• Cashew nuts- 5 nos (cut into pieces)
• Green chillies - 2
• Salt -to taste
• Asafoetida - a pinch
• Grated coconut - 1 cup tightly packed
• Curry leaves -1 twig
• Ghee- 1 table spoon+1 teaspoon for mixing

Method

1. Pressure cook rice adding 2 cups water.The rice grains should be separate.
2. Heat ghee in a kadai, add mustard, after it splutters add bengal gram dal, urad dal, red chillies.*Add cashews after a while and fry till golden.
3. Add green chillies, curry leaves and coconut. Stir continously on a medium flame till the coconut turns slightly golden in colour.
4. Transfer the rice into a shallow bowl, Allow to cool a little, add 1 teaspoon ghee. This helps to separate the rice grains.
5. Add the coconut mixture, **mix lightly with out mashing the rice.
6. Transfer to a serving bowl .Serve with papad and vadaam.

*Cashews fry faster than the dals so add after a while. If you are not comfortable fry them separately.

**A flat laddle called thuduppu is ideal to mix the variety rice.