Coconut Rice

🔥 Prep

• Ensure the 400 g Cooked Rice is completely cooled (preferably day-old or spread on a tray for 15 minutes to separate grains and remove excess moisture).
• Measure out 120 g Grated Coconut (freshly grated preferred; if using frozen, thaw completely and squeeze out excess water).
• Halve the 10 pcs Cashew Nuts lengthwise.
• Slit the 2 pcs Green Chillies lengthwise (keep whole or chop finely depending on heat preference).
• Pluck the 10 pcs Curry Leaves from their stems and discard stems.
• Measure 1 tsp Mustard Seeds, 1 tsp Urad Dal, 1 tsp Salt, and 2 tbsp Coconut Oil into separate small bowls for quick access during tempering.

🔥 Cook

• 1. Heat 2 tbsp Coconut Oil in a wide, heavy-bottomed pan or kadai over medium heat until shimmering but not smoking.
• 2. Add 1 tsp Mustard Seeds and allow them to splutter fully for 10–15 seconds.
• 3. Immediately add 1 tsp Urad Dal and the halved 10 pcs Cashew Nuts; fry for 1 minute until the dal turns golden brown and cashews are lightly toasted.
• 4. Add the slit 2 pcs Green Chillies and 10 pcs Curry Leaves; sauté for 15 seconds until the leaves turn crisp and fragrant (stand back as they may splutter).
• 5. Reduce heat to low and add the 120 g Grated Coconut; stir continuously for 2–3 minutes until the coconut loses its raw smell and turns slightly dry (do not brown).
• 6. Sprinkle the 1 tsp Salt over the coconut mixture and mix well.
• 7. Add the cooled 400 g Cooked Rice to the pan; increase heat to medium.
• 8. Using a flat spatula or clean hands, gently toss and fold the rice into the tempering for 3–4 minutes until every grain is coated with coconut and heated through evenly.
• 9. Turn off the heat and cover the pan with a lid for 2 minutes to allow flavors to meld.

🔥 Serve

• Transfer the Coconut Rice to a serving bowl and fluff gently with a fork.
• Serve hot or at room temperature alongside South Indian style Papadam or Appalam.
• Accompany with Thayir Pachadi (Yogurt Raita) or plain Curd to balance the flavors.
• Pair with a spicy Vathal Kuzhambu or Mango Pickle for a traditional meal experience.