Telangana Kobbari Annam Coconut Rice Temple Prasad Fragrant

Method

1. 1

   Spread cooled cooked rice in a wide bowl.

2. 2

   Heat 3 tbsp oil in a pan. Add mustard seeds — pop.

3. 3

   Add cumin, asafoetida, curry leaves, dried red chillies and slit green chillies.

4. 4

   Add freshly grated coconut to the tempering.

5. 5

   Toss 1 minute — the coconut picks up the flavour of the tempering.

6. 6

   Pour this coconut-tempering mixture over the rice.

7. 7

   Add fried cashews. Season with salt.

8. 8

   Using a fork or clean hands, gently mix the rice with the coconut and tempering until every grain is coated and the coconut is evenly distributed.

9. 9

   Garnish with coriander.