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Grated Coconut Rice

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Ingredients:

raw rice 2 cups
fresh curry leaves 10-12
grated fresh coconut 1 cup
salt to taste

For poppu/tadka/seasoning:

coconut oil OR (oil + ghee - 1/2 tsp each) 1 tbsp
channa dal 1 tbsp
urad dal 1 tsp
broken cashew nuts 1 1/2 tbsps
mustard seeds 1/2 tsp
cumin seeds 3/4 tsp
asafoetida 1/4 tsp
green chillis, slit lengthwise 3-4
dry red chilli, tear and de-seed 1 no's
fresh curry leaves 7-8

Method:

wash & cook rice , cook such that each grain is separate. Spread the cooked rice on a wide plate and allow to cool. Season with salt and add fresh curry leaves. Keep aside.

Heat coconut oil OR oil+ghee in a vessel, add mustard seeds and as they jump around, add the cumin seeds, urad dal, channa dal and cashewnuts allow them to turn red. Add the red chilli, green chillis, curry leaves and asafoetida and roast for a few secs.
Now Add grated coconut, combine & saute for 2-3 mts on low flame. Turn off heat.

Finally add the seasoning to the rice and combine well.
Serve hot with any curry of your choice or with just pickle and appadam.
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