COCONUT RICE

Ingredients:
6 teacups cooked Basmati rice
3 teacups grated coconut
1½ teaspoons mustard seeds
3 teaspoons each of split black gram and split bengal gram
¾ teaspoons asafoetida
6 green chillies chopped
3 red chillies broken into bits
6 tablespoons butter or ghee (clarified butter)
a few curry leaves and salt to taste
a handful of fried cashewnuts to garnish.

Method:
1. Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 3 minute(s). Add the mustard seeds and fry till they splutter.
2. Now add the grams, red chilli bits, asafoetida and fry for a few seconds till the grams turn light brown. Add the chopped green chilli(es), curry leaves and the grated coconut. Saute on medium / low heat for about 5 minutes till the coconut is light brown in color.
3. Add the rice and salt to the coconut mixture and mix well. Keep on low heat for 3 minutes or till the rice is flavored with the coconut mixture. Garnish with fried cashewnut bits.

Suggestion: Great way to use left-over rice