Coconut Rice

Name: Coconut Rice
Ingredients: 1/2 cup Fresh shredded frozen coconut; 1/3 cup whole sesame seeds; 3 tablespoons ghee; 1 sprig curry leaves; 1 teaspoon black mustard seeds; 1 teaspoon split Urad dal; 1/4 cup broken cashewnuts; 2 cups cooked Basmati rice, fluffed up and grains separate; Salt to taste; Pinch of Asafetida powder (optional)

10 ingredients

3 steps

Ingredients

1/2 cup Fresh shredded frozen coconut
1/3 cup whole sesame seeds
3 tablespoons ghee
1 sprig curry leaves
1 teaspoon black mustard seeds
1 teaspoon split Urad dal
1/4 cup broken cashewnuts
2 cups cooked Basmati rice, fluffed up and grains separate
Salt to taste
Pinch of Asafetida powder (optional)

Directions

1

Toast the Coconut until it turns a light golden color. transfer to a bowl to cool. In the same skillet, toast the sesame seeds until they begin popping all over the gas range (and turn a golden brown color in the process). Combine with the coconut and give it a light turn in the spice grinder making sure that the mix does NOT turn into a powder. Keep the Basmati rice fluffed up in a large mixing bowl. you may season with the salt at this point if you prefer.
2

Heat the ghee in a large saute pan add the mustard and Urad dal, once the mustard sputters and the Dal turn red, add the cashewnuts and the curry leaves. Add the coconut/sesame mix along with the salt (if you've not added it to the rice) , lower heat and combine the ingredients.
3

Add this coconut mixture to the basmati rice and gently fold in to combine taking care not to mush up the rice. Serve warm with a side of Lentil wafers (papad)