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Coconut Rice
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Ingredient:

2 tbsp sesame seeds (til)

2 tsp ghee

3 tbsp broken cashewnuts (kaju)

1/2 cup freshly grated coconut

2 tsp coconut oil or any other oil

1 tsp mustard seeds ( rai / sarson)

1 tsp cumin seeds (jeera)

1 tsp urad dal (split black lentils)

1 tsp chana dal (split Bengal gram)

1 whole dry kashmiri red chilli, broken into pieces

7 to 8 curry leaves (kadi patta)

1/2 tsp asafoetida (hing)

tsp finely chopped green chillies2

1/2 cups cooked rice (chawal)

salt to taste

Details:

Heat a small pan, add the sesame seeds and dry roast on a slow flame for 3 to 4 minutes, while stirring continuously.

When cool, blend in a mixer to a coarse powder and keep aside.

Heat the ghee in the kadhai, add the cashewnuts and sauté on a medium flame till they turn golden brown in colour, while stirring continuously. Remove and keep aside.

Heat the ghee in the kadhai, add the cashewnuts and saute on a medium flame till they turn golden brown in colour,while stirirng continously. Remove and keep aside.

Heat the oil to the same kadhai and add the mustard seeds.

When the mustard seeds crackle, add the cumin seeds ,urad dal, chana dal, red chillies,curry leaves and asafoetida and saute on a medium flame for 2 to 3 minutes,while stirring continously.

Add the sesame seeds powder, green chillies, rice, sautéed coconut and salt and mix well. Serve hot garnished with the cashewnuts.

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