This is probably one of the easiest to make and yummy mixed rice dish from the South Indian cuisine. The highlight of the dish is the delicate flavour and aroma of the coconut and of course the visual appeal.
It’s one of my most favourite dish. Generally coconut is sautéed along with the tempering. But my mom adds the grated coconut along with the tempering to the rice and mixes it. It gives a very delicate, sweet and a nutty flavour to the rice which am very fond off::) Presenting to you all one of my most favourite recipe and I hope you all would like it too:)

Ingredients

Cooked rice – 2 cups

Grated coconut- 3/4th cup

Salt to taste

For the tempering

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Coconut oil – 1 tbsp

Mustard- 1 tsp

Split urad dal – 1 tsp

Chana dal- 1 tsp

Chopped Cashew nuts – 1 tbsp

Asafoetida ( hing/ perungayam) – 1/8th tsp

Slit green chillies – 3-4

Curry leaves – few

Coconut shavings for garnish.

Method

Heat oil in a pan. Add mustard. When it starts spluttering, add urad dal, chana dal, curry leaves, green chillies, cashew nuts and hing. Sauté till the dals and cashew nuts turn golden and crisp.

Add the tempering, grated coconut and salt to taste to the cooked rice and mix well. Let it rest for sometime.

Garnish with coconut shavings and serve the rice with aviyal and papad 🙂