Coconut Rice

How to Prepare

1. Rinse 10 cups of rice thoroughly under running water until the water runs clear.
2. Cook the rinsed rice in a large pot with 20 cups of water until fully cooked (about 15-20 minutes). Drain excess water if any and set aside.
3. Grate 5 fresh coconuts to get approximately 5 cups of grated coconut.
4. Heat 10 tablespoons of ghee in a large pan over medium heat.
5. Add 5 teaspoons of mustard seeds to the hot ghee and let them splutter.
6. Add 10 tablespoons of split urad dal and 10 tablespoons of chana dal to the pan. Fry until golden brown.
7. Add 20 dried red chilies (broken into pieces) and 5 teaspoons of asafoetida. Stir for a few seconds.
8. Add 40 curry leaves and fry until they turn crisp.
9. Add the grated coconut to the pan and sauté for 3-5 minutes on low heat until it releases a nutty aroma. Do not brown the coconut.
10. Add the cooked rice to the pan and mix gently to coat the rice evenly with the coconut and tempering mixture.
11. Add salt to taste (approximately 5 teaspoons) and mix well.
12. Garnish with 2 cups of chopped coriander leaves and 1 cup of roasted cashew nuts (optional).
13. Serve hot with a side of yogurt or pickle.