Preparation:
BOIL the rice until three-fourths done and cool. Heat oil and season with mustard seeds, urad dal, red chiles and curry leaves. When the mustard seeds crackle, add chopped onion and green chiles. Cook for a few minutes, add grated coconut, reserving a little for garnishing, and sauté without letting the mixture turn brown. Add the cooked rice, salt, coriander leaves and toss rapidly. Serve hot, garnished with freshly grated coconut. |
