Authentic South Indian Coconut RiceVeg

1

Pour coconut oil into a pan over medium heat.

2

Once the oil is hot, add the split black gram and mustard seeds. Wait for the mustard seeds to pop and the dal to turn golden brown.

3

Toss in the fresh curry leaves, followed by the asafoetida powder and salt. Stir well to combine.

4

Add the freshly grated coconut to the pan. Sauté on low heat for 3 to 4 minutes until the coconut is lightly roasted and releases a nutty aroma.

5

Add the cooked basmati rice to the pan and mix thoroughly with the coconut-spice mixture. Once combined, turn off the heat.

6

In a separate small pan, heat the ghee. Add the cashew nuts and fry them until they reach a golden brown color.

7

Garnish the coconut rice with the fried cashews and serve hot. This dish pairs perfectly with sides like sundal or osli.