Basmati rice (white) - 3 1/2 cups, cooked
Grated coconut - 3/4 cup
Urad dal - 1 tsp (optional)
Curry leaves - 4-5
Mustard seeds - 1/4 tsp
Dried red chilly - 1 medium
Cashewnuts - 6 whole unsalted
Chopped cilantro - a few sprigs
Asafoetida - a pinch
Salt - 1/4 tsp or to taste
Groundnut or vegetable oil - 1 tbsp
Heat oil in a skillet big enough to hold the rice.
Add the mustard seeds.
When they start to crackle, add asafoetida, urad dal, dried red chilly, curry leaves and cashewnuts.
Saute for a minute or two until the cashewnuts and urad dal are light brown.
Toss in the shredded/grated coconut and fry for a minute more.
Mix in the cooked rice and stir until mixed well and heated through.
Adjust the seasoning by adding salt as needed.
Sprinkle the chopped cilantro and mix well.
Serve hot with Indian curries.
- I used frozen grated coconut after thawing.
- We had it with curd, pickle and pappads.
Once again its award-time. Rachel of Tangerine's kitchen passed me two beautiful awards - The Yummy Blog award and the Rocking Girl Blogger award. At this time, I am dedicating and awarding these two awards to all of you - especially my fellow rocking bloggers, my lovely readers, all my friends and family who are encouraging me everyday to keep up the blog! Love ya all!! Again, wishing you all a great weekend!!