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                Coconut rice


Preparation time         40 minutes

Cooking time             10 minutes

Serves                        4



1 cup long-grained rice

1/2 coconut-grated

2 tablespoons sesame seeds (optional)

3 tablespoons ghee

3 halved Cashew nuts

2 green chilies, chopped

For tempering

2 teaspoons oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon black gram dhal

1 teaspoon Bengal gram dhal

1 red chili, halved

1/2 teaspoon asafetida powder

curry leaves {few}



Cook rice in a pressure cook. Heat 2 tablespoons ghee, fry the cashew nuts till golden brown and keep aside. Roast dry the sesame seeds, powder fine and set aside. Heat remaining table spoon of ghee and fry the grated coconut till reddish brown. Set aside.

Heat 2 teaspoons oil, add all the ingredients for tempering. when the mustard seeds splutter, add the green chilies, rice, salt and the fried rice coconut. Mix well the ingredients and sprinkle the sesame seeds powder. Garnish with fried cashew nuts and serve hot.


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                                              Last modified: October 17, 2003