Thengai Sadam (Coconut Rice)

How to Prepare

1. Cook 10 cups of rice with 20 cups of water in a large pot until fully cooked. Set aside to cool slightly.
2. Heat 5 tablespoons of ghee in a kadai or wok over medium heat.
3. Add 5 teaspoons of mustard seeds and wait until they splutter.
4. Add 10 dried red chilies
5. 5 tablespoons of chana dal, and 5 tablespoons of urad dal. Fry until golden brown.
6. Add 50 curry leaves and 5 teaspoons of asafoetida. Stir for a few seconds.
7. Add 5 cups of grated fresh coconut and sauté for 2-3 minutes until it releases a nutty aroma.
8. Add the cooked rice to the kadai and mix well to coat the rice with the coconut mixture.
9. Add salt to taste (approximately 5 teaspoons) and mix thoroughly.
10. Garnish with 1.25 cups of roasted cashew nuts and serve hot.