– 1 Cup Rice – 1 & 1/4 Cup Freshly Shredded Coconut – 2 Tbsp Oil and Ghee – 1 Tbsp Groundnut – 1/2 tbsp Black Gram/Urad Dal – 1/2 tbsp Bengal Gram/Chana Dal – 1 tsp Mustard Seeds – 1 tsp Cumin Seeds – 2 to 4 Red Chillies – 1/4 tsp Asafoetida – 3 to 4 Green Chillies – 5 to 7 Curry Leaves
– Pressure cook rice in 2:1 ratio with water and rice, for 3 whistles. – Once cooker cooled, spread the rice onto a wide plate. – Add oil and salt to absorb extra moisture from the rice. – Split green chillies and shred coconut. – For shredding coconut, take out the coconut flesh from its shell and grate it on a cheese grater.
– Heat oil in a kadai, add groundnuts, fry them till they turn light brown colour. – Add bengal gram and black gram to it, fry them and then curry leaves. – Add mustard seeds and cumin seeds. – When they start spluttering, add asafoetida.
– Add split green chillies. Fry them till they turn crispy. – Add this tempering to already spread rice. – Mix all of them well. – Serve coconut rice recipe with curd or any pickle.