Coconut Rice

I made Coconut Rice for the Variety Rice plate.. This rice itself is a complete meal. It is a dish with no onions & garlic so it can be made on pooja days as well..

Ingredients:

Cooked Rice - 1.5 cup
Fresh Grated coconut - 1/2 cup
Salt to taste
For tempering:
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Cashews - 4 to 5  ( broken into pieces)
Asafoetida - a generous pinch
Green Chillies - 2 (cut into slits)
Red Dried Chillies -  2
Curry Leaves - 1 sprig
Coriander Leaves for garnish
Appalam/Urad Papad - 2 (broken) (optional)
Oil - 2 tbsp

Method:

1. Heat oil in kadai, add mustard seeds. Once it splutters, add Channa Dal, Urad Dal, green & red chillies, cashews and appalam.
2. Once the appalams are fried,  dals & cashews turn light brown, add curry leaves & asafoetida.
3. Add grated coconut and saute for 1 to 2 mins
4. Add cooked rice & salt & mix for another 2 to 3 mins till the rice is thoroughly mixed.
5. Garnish with coriander leaves & serve hot.