Coconut rice by Pinky

This is another South Indian addition to this month's posts contributed by Pinky.

Ingredients:

Basmati Rice,
Grated fresh/dry coconut
Curry leaves
Dried red chillies
Urad dal
Mustard seeds
Green chillies
Coriander eaves
Salt to taste
Pure ghee (2 tbps)

Method:

1. Cook rice with salt added.
2. Heat pure ghee in a pan and add mustard seeds, red chillies, urad dal. Stir and fry until the chillies darken and the dals turn golden brown.
3. Add the curry leaves and coconut, and stir and fry for a minute or two.
4. Gently cook the coconut mixture until the coconut turns a toasted reddish-brown and becomes quite crisp. It burns easily (especially if the coconut is dry), so don't take your eyes off it for a second, and keep stirring. Mix gently the coconut mixture and hot cooked rice. Garnish with coriander leaves.