¾ to 1 cup grated fresh coconut (or frozen/desiccated, rehydrated)
1 to 2 tsp oil or ghee
1 tsp mustard seeds
1 tbsp chana dal (optional, for crunch)
8-10 curry leaves (optional, but fragrant)
Salt to taste.
METHOD
Cook and cool rice until fluffy and separate.
In a pan, heat oil/ghee over medium heat.
Add mustard seeds and let them pop.
Add chana dal (if using) and sauté until golden.
Add curry leaves sauté 10 seconds.
Stir in grated coconut and sauté for 1–2 minutes, just to warm and toast slightly.
Add the rice and salt, mix gently until well combined and heated through.
Serve warm.
This version is light and kid-friendly. To add a subtle twist, add cashews or a squeeze of lime juice at the end.
17°C