Ingredients
1. Basmati rice – 2 cups, cooked (Add enough salt while cooking rice)
2. Salt – To taste
To temper
3. Coconut oil – 1 tbsp
Mustard seeds – 1/2 tsp
Dried red chilies – 2
Urad dal – 1/2 tsp
Cashew nuts, broken or peanuts – 2 tbsp
Green chilies – 2 – 3, slit
Curry leaves – 1 sprig
Asafoetida / hing – 1 pinch
4. Grated coconut – 1/2 – 3/4 cup or to taste
Method
Heat coconut oil in a pan at medium heat. Splutter mustard seeds and fry dry red chilies. Next add urad dal and cashews and stir until golden. Add green chilies and curry leaves. Stir until curry leaves turn crispy. Add a pinch of asafoetida. Mix well and add grated coconut. Saute for a few seconds and add cooked rice. Mix everything well. Taste-check for salt. Serve hot coconut rice with any spicy curry.
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