Delicious Traditional Coconut RiceVeg

1

Wash one cup of long-grain basmati rice thoroughly under water.

2

Cook the rice with two cups of water and a pinch of salt until fluffy and tender. Once cooked, set it aside.

1

Heat one tablespoon of oil and one teaspoon of ghee in a pan.

2

Add the mustard seeds, cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden brown.

3

Add the dried red chilies, fresh curry leaves, and a pinch of asafoetida (hing).

4

Stir in the finely chopped green chilies and ginger, and sauté for a few seconds.

1

Add the peanuts and cashews to the pan and fry until they are lightly golden and crunchy.

2

Stir in the grated fresh coconut. Cook on medium-low heat for a short time to incorporate the flavors, being careful not to brown the coconut excessively.

1

Add the cooked rice into the pan with the coconut mixture.

2

Mix everything gently until the rice is well-coated with the tempering and spices.

3

Check for salt and adjust to your taste if needed.

4

Serve hot and enjoy your homemade coconut rice.