1 cup cooked rice (either basmati or any other types)
Fresh grated coconut or desiccated coconut about 1 cup or according to taste
1-2 dry red chilies – whole
1 tsp mustard seeds
2 tsp urad dhal (lentil)
Cashew nuts pieces (unsalted – about 3 tbsp)
A few curry leaves (optional)
Fresh coriander
Oil for frying
In a small pan heat oil and when hot add the mustard seeds. When they pop add urad dhal and when the dhal browns slightly add curry leaves and the chilies. Stir for a few seconds and then add the cashew nuts and after a few seconds add the grated coconut. Keep stirring over low heat until the coconut mixes well with the other ingredients. Mix this into the cooked rice and sprinkle fresh coriander over the rice. The ratio of rice to coconut is a matter of preference and taste.
Fresh grated coconut or desiccated coconut about 1 cup or according to taste
1-2 dry red chilies – whole
1 tsp mustard seeds
2 tsp urad dhal (lentil)
Cashew nuts pieces (unsalted – about 3 tbsp)
A few curry leaves (optional)
Fresh coriander
Oil for frying
In a small pan heat oil and when hot add the mustard seeds. When they pop add urad dhal and when the dhal browns slightly add curry leaves and the chilies. Stir for a few seconds and then add the cashew nuts and after a few seconds add the grated coconut. Keep stirring over low heat until the coconut mixes well with the other ingredients. Mix this into the cooked rice and sprinkle fresh coriander over the rice. The ratio of rice to coconut is a matter of preference and taste.
