Coconut Rice - 3

Course : Curry
Serves: 4
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Ingredients:

1 cup long-grain rice
1/2 medium coconut -- grated
2 tablespoons sesame seeds
3 tablespoons ghee
3 tablespoons cashew nuts -- halved
2 medium green chiles -- finely chopped
1 teaspoon salt -- to taste
---for tempering---
2 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon black gram dal
1 teaspoon Bengal gram dal
1 medium red chile -- halved
1/2 teaspoon asafetida powder
1 bunch few curry leaves
 

Preparation / Directions:

Traditional rice dish from South India. Preparation time: 15 minutes Cooking time: 15 minutes 1. Pressure cook the rice and set aside. 2. Roast dry the sesame seeds, powder fine, and set aside. 3. Heat 2 tbsp. ghee, fry the cashew nuts until golden and set aside. 4. Heat the remaining 1 tbsp. ghee and fry the grated coconut until reddish brown. Set aside. 5. Heat 2 tsp. oil, and add all the ingredients for tempering . 6. When the mustard seeds splutter, add the fried coconut. Mix well. 7. Sprinkle the sesame seeds powder. Garnish with the fried cashew nuts and serve hot.


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