Coconut Rice

Ingredients

• - 2 cups raw rice
• - fresh grated coconut (as required)
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp raw peanuts
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups long-grain rice slightly less watery than usual for separate grains. Cool completely.
2. Make tempering: Heat 3 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 1 tbsp chana dal and 1 tbsp urad dal. Fry golden.
3. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 3 tbsp raw cashews. Fry until cashews are golden.
4. Add grated coconut: Add half cup freshly grated coconut to the pan. Fry on medium heat 2-3 minutes — just warm through, do not brown.
5. Add rice: Add cold cooked rice. Fold gently with a flat spatula.
6. Mix evenly: Fold until every grain of rice is coated with coconut and the tempering.
7. Season: Add salt and half tsp sugar (optional). Fold gently.
8. Add coconut milk: Drizzle 3-4 tbsp thick coconut milk over the rice. Fold gently once more.
9. Taste: Coconut rice should be fragrant, mildly sweet and coated with coconut.
10. Serve: At room temperature with papad and pickle. Coconut rice is a popular Tamil Nadu travel food that stays fresh for hours.