Telangana Kobbari Annam Coconut Rice Temple Prasad Fragrant

Ingredients

• 3 cups cooked rice — cooled
• 1 cup freshly grated coconut
• 3 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 10 curry leaves
• 3 dried red chillies
• 3 green chillies — slit
• 3 tbsp raw cashews — fried in 1 tbsp ghee
• Salt
• Fresh coriander

Method

1. Spread cooled cooked rice in a wide bowl.
2. Heat 3 tbsp oil in a pan. Add mustard seeds — pop.
3. Add cumin, asafoetida, curry leaves, dried red chillies and slit green chillies.
4. Add freshly grated coconut to the tempering.
5. Toss 1 minute — the coconut picks up the flavour of the tempering.
6. Pour this coconut-tempering mixture over the rice.
7. Add fried cashews. Season with salt.
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. Garnish with coriander.