Coconut rice

If you saw my Yogurt Vadai post from a couple of weeks ago, you will know about the my cool new possession, my new cookbook 'Dakshin'. From the different recipes that I had bookmarked and in keeping with my promise, here's another one of my favorite ones from the book.
I'd heard about this rice a lot. At first it didn't seem like a big deal, after all it was rice mixed with shredded coconut. However, I wanted to make it the authentic way so I followed the recipe and let me tell you, when done right, it is far more than just coconut mixed with rice. Also, it is a perfect way to use the leftover rice with a very quick yet elegant makeover.

Ingredients: serves 4

Basmati rice ....................... 2 cups cooked and cooled down to room temperature

Coconut ........................... 1/2 freshly grated about 3/4 cup

White Sesame seeds ............. 2 tbsp

Cashews ........................... 3 tbsp halved

Ghee ............................... 2 tbsp

Green chillies ..................... 2 chopped fine 

Salt to taste

For tempering:

Oil ....................................... 2 tsp

Mustard seeds .......................... 1 tsp

Cumin seeds ........................... 1 tsp

Chana daal ............................. 1 tsp washed and rinsed

Urad daal ............................... 1 tsp washed and rinsed

Asafoetida .............................. 2 pinches

Curry leaves ........................... 1 spring

Whole red chilli ....................... 1 broken

Method:

1. Dry roast the sesame seeds for 2-3 minutes in a heavy bottomed pan. Blend or process to a fine powder (I used my coffee grinder). Set aside.
2. Heat 1 tbsp of ghee in a non stick pan and saute the cashews till golden. Set aside.
3. In the same pan, add the remaining ghee and saute the grated coconut until reddish brown in color. Set aside.
4. For tempering- Heat 2 tsps of oil in the pan and add the mustard seeds, cumin, urad, chana daal, asafoetida, curry leaves, and red chilli. When the mustard seeds splutter add the finely chopped green chillies, cooked rice, salt and sauteed coconut. Mix thoroughly. Sprinkle the powdered sesame seeds over the rice mixture.
5. Garnish with the sauteed cashews. serve hot. ENJOY!

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