Coconut Rice

Instead of slogging in the kitchen for long time to prepare a dish, sometime you should know the quickest recipe too so that you can enjoy the time with your family. This recipe works great with left over rice and if grated coconut is in handy this can be prepared in 10 minutes. Coconut aroma and spicy chili seasoning simply make this dish special :) If you are using frozen coconut then keep the coconut at least for 15 minutes from the fridge before using.


Ingredients:

• Cooked Rice - 1 Cup
• Grated Coconut - 1/2 cup
• Dried marinated chili/ Mor Molaga - 4 to 5nos.
• Few Curry Leaves
• Few Cashew Nuts (Optional)
• Mustard Seeds - 2 tsp
• Urud Dal / White Lentils- 2 tsp
• Hing/Asafoetida - a Pinch
• Salt as per taste
• Oil - 2 tbsp

Time Required: 10 Minutes ( Excluding the Rice cooking time)


Method:

1) Cook the rice in the pressure cooker as the same way you do. Cool it in a plate so that grains can be separated nicely.  It works great with left over rice

2) Put a reasonable size heavy bottom pan on the range and heat oil.

3) Fry the mor molaga/dried chili, once they are done remove it from the oil and keep it aside

4) In the same oil, temper the seeds. Once they start popping add cashew nuts, curry leaves, salt, Hing, coconut grated and stir for 5-10 min or until the coconut gets toasted and turns slightly reddish brown. Switch off the flame.

5) Add the rice and mix well. Crush some mor molaga and mix it nicely. 

6) Serve extra mor molaga for more spicyness