- 1 cup rice
- 1/2 coconut (nariyal) - grated (scraped)
- 1 tbsp oil
- 1/2 tsp mustard seeds
- Salt to taste
- A pinch of hing (asafoetida)
- 2 dry red chillies
- 2 tsp urad dal (split black gram)
- 1 tbsp cashew nuts
Method:Cook rice and set aside to cool.
Heat oil in a pan and add mustard seeds, hing, dry red chillies, urad dal and cashew nuts.
When mustard seeds start spluttering, add the coconut until golden brown and sauté. Add salt. Combine this with rice and poppadums (papad) and serve hot with coconut rice.
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