Coconut Rice (South Indian style)

1)   Wash the rice twice and soak it in the water. Add 1/2 tbsp of coconut oil to this soaked rice. 

2)   Transfer the rice to an open pan along with the water and add the coconut milk. Boil until the rice is cooked enough but not mushy. The grains should be soft to touch but should not stick together. The coconut oil should help with this. Alternatively, you can use a pressure cooker or a rice cooker to cook the rice.

3)   Once the rice is cooked, allow it to cool slightly. Transfer the rice to a wide bowl and spread it. Sprinkle 1/4 tsp of salt and drizzle 2 tbsp of coconut oil on it and set aside.

4)   In a wide pan/kadai take 1 tbsp of coconut oil and 1 tbsp of ghee. As soon as it heats up add the mustard seeds and let it splutter.

5)   Now add the chana dal, urad dal and dry red chilly. Keep the heat on low to medium while adding dal so you don’t burn them. Fry until golden, then add the cashews and fry for 30 seconds or so.

6)   Add the asafoetida, green chillies and curry leaves. Fry for a minute on low heat. 

7)   Immediately add the fresh grated coconut, 1/2 tsp salt and 1/2 tsp sugar. Saute for 2 minutes on low heat until the salt and sugar are incorporated properly with the coconut. Switch off the heat now. Transfer the coconut mixture to the rice.

8)   Mix the rice and coconut mixture gently. Mix light handedly and make sure not to break the rice while mixing. Once mixed thoroughly allow it to sit for 15 minutes before serving. This will ensure that the flavours are nicely absorbed in the rice.

9)   Serve with papad, dry potato curry or potato chips. You could also eat it plain and it would still be delicious!