Coconut Rice - 2

Recipe Ingredients

1 cup	160g / 5.6oz	Long-grain rice
1/2		Coconut - grated
2 tablespoons	30ml	Sesame seeds
3 tablespoons	45ml	Ghee
3 tablespoons	45ml	Cashew nuts - halved
2		Green chiles - finely chopped
		Salt - to taste
		For Tempering
2 teaspoons	10ml	Oil
1 teaspoon	5ml	Mustard seeds
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Black gram dal
1 teaspoon	5ml	Bengal gram dal
1		Red chile - halved
1/2 teaspoon	2.5ml	Asafetida powder
		Few curry leaves

Recipe Instructions

Traditional rice dish from South India.

Preparation time: 15 minutes Cooking time: 15 minutes

1. Pressure cook the rice and set aside.

2. Roast dry the sesame seeds, powder fine, and set aside.

3. Heat 2 tbsp ghee, fry the cashew nuts until golden and set aside.

4. Heat the remaining 1 tbsp ghee and fry the grated coconut until reddish brown. Set aside.

5. Heat 2 tsp oil, and add all the ingredients for tempering .

6. When the mustard seeds splutter, add the fried coconut. Mix well.

7. Sprinkle the sesame seeds powder. Garnish with the fried cashew nuts and serve hot.

Source:
The Kids' Multicultural Cookbook by Deanna

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