Coconut Rice

• 1/2 cup Fresh shredded frozen coconut
• 1/3 cup whole sesame seeds
• 3 tablespoons ghee
• 1 sprig curry leaves
• 1 teaspoon black mustard seeds
• 1 teaspoon split Urad dal
• 1/4 cup broken cashewnuts
• 2 cups cooked Basmati rice, fluffed up and grains separate
• Salt to taste
• Pinch of Asafetida powder (optional)

1. Toast the Coconut until it turns a light golden color. transfer to a bowl to cool.rnIn the same skillet, toast the sesame seeds until they begin popping all over the gas range (and turn a golden brown color in the process). Combine with the coconut and give it a light turn in the spice grinder making sure that the mix does NOT turn into a powder.rnKeep the Basmati rice fluffed up in a large mixing bowl. you may season with the salt at this point if you prefer.
2. Heat the ghee in a large saute pan add the mustard and Urad dal, once the mustard sputters and the Dal turn red, add the cashewnuts and the curry leaves. Add the coconut/sesame mix along with the salt (if you've not added it to the rice) , lower heat and combine the ingredients.
3. Add this coconut mixture to the basmati rice and gently fold in to combine taking care not to mush up the rice. Serve warm with a side of Lentil wafers (papad)

coconut, sesame seeds, ghee, curry, black mustard seeds, cashewnuts, basmati rice, salt, asafetida powder

Taken from food52.com/recipes/22214-coconut-rice (may not work)