2red chilior medium heat dried pepper(deseed them for less heat)
½teaspoonasafoetida(optional)
¼cupgrated coconut/shredded coconnut
2cupcooked rice
1tsp saltor as required
Instructions
Over medium heat, in a pan add vegetable oil, black mustard seeds, chana dal, and cashew nuts.
Fry them until mustard seeds splutter.
Now add curry leaves, red chilies, and asafoetida.
Fry until the red chili's color changes.
Add grated coconut and fry until it leaves out its moisture.
Switch off the heat. Now add cooked rice and salt.
Gently combine them and serve.
Notes
Store the leftover in the refrigerator. And it stays good for 4-5 days in the refrigerator. Use shredded coconut instead of grated coconut.If Indian store is near by, make a quick visit. Frozen grated coconut is available for fraction of cost. And this frozen grated coconut is good to use 3-4 months in the freezer.