Coconut Rice

Ingrédients

• 2 tablespoon Coconut oil
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Cumin Seeds
• 1/2 tablespoon Urad Dal
• 1/2 tablespoon Chana Dal
• 1 pinch Asafoetida (hing)
• 1 teaspoon Ginger (finely chopped )
• 2 Dry whole Red Chilies
• 10-12 Cashew Nuts
• 1 Green Chilli (finely chopped)
• 1 1/2 cups Coconut (grated fresh)
• 2 cups Basmati Rice (cooked)
• 3/4 teaspoon Salt

Préparation

1. 1

   Heat 2 tablespoons coconut oil in a wok or frying pan, add mustard seeds, cumin seeds, urad dal, chana dal and asafoetida to it and cook till the seeds crackle.

2. 2

   Next, add the dry red chillies, curry leaves, cashew nuts and chopped ginger and cook till the cashew nuts turn golden.

3. 3

   Add the chopped green chillies and grated coconut and cook stirring for a couple of minutes till the coconut turns light brown in color.

4. 4

   Add rice and salt and stir fry it all together with a light hand to mix it all. Finish with a squeeze of lime juice.

5. 5

   Serve hot with curd, vegetable korma or any other curry.