Learn how to make Coconut Rice (South Indian Style) that's easy to make and can be packed in the lunch box or hit the lunch or dinner menu. br br South Indian cuisine is incomplete without the use of coconut. Coconut rice is a traditional South Indian food that is relished by all the rice lovers. Check out Anushruti's take on this simple yet exotic and comforting coconut rice recipe. br br Ingredients: br br 300 gm (1 12 cups) long grained rice or any rice of your choice br 2 12 cups (625 ml) water br 2 tbsp coconut oil br 2 tsp urad dal (black gram dal) br 34 tsp mustard seeds br 2 to 3 dry red chilies, broken into bits br 1 green chilli, chopped br curry leaves, one sprig br 12 tsp asafoetida br 2 tsp salt or to taste br 75 gm (34 cup) fresh coconut, grated (you can also use frozen) br 2 tbsp cashews br 1 tsp ghee br br Method: br br - Wash and cook the rice in a rice cooker or any other method of your choice with the specified amount of water. Allow to cool completely. br - In a wok, heat the oil over medium low heat and add the urad dal and mustard seeds. When the mustard seeds pop and the dal turns golden brown, lower the heat and add the chillies, curry leaves, asafoetida, salt and coconut. br - Cook the coconut on low heat for 3 to 4 minutes. br - Stir in the cooked rice and mix well. Take off the heat. br - Heat the ghee in a seasoning pot or a small wok, add in the cashews and stir fry until golden brown. Gently mix into the prepared rice. br br Host:Anushruti RK ( ) br Director: Suchandra Basu br Camera: Kawaldeep Singh Jangwal, Manjeet Katariya br Editing: Kishor Rai br Creative Head: Kavya Krishnaswamy br Producer: Rajjat A. Barjatya br Copyrights: Rajshri Entertainment Private Limited br Learn how to make Coconut Rice (South Indian Style) that's easy to make and can be packed in the lunch box or hit the lunch or dinner menu. br br South Indian cuisine is incomplete without the use of coconut. Coconut rice is a traditional South Indian food that is relished by all the rice lovers. Check out Anushruti's take on this simple yet exotic and comforting coconut rice recipe. br br Ingredients: br br 300 gm (1 12 cups) long grained rice or any rice of your choice br 2 12 cups (625 ml) water br 2 tbsp coconut oil br 2 tsp urad dal (black gram dal) br 34 tsp mustard seeds br 2 to 3 dry red chilies, broken into bits br 1 green chilli, chopped br curry leaves, one sprig br 12 tsp asafoetida br 2 tsp salt or to taste br 75 gm (34 cup) fresh coconut, grated (you can also use frozen) br 2 tbsp cashews br 1 tsp ghee br br Method: br br - Wash and cook the rice in a rice cooker or any other method of your choice with the specified amount of water. Allow to cool completely. br - In a wok, heat the oil over medium low heat and add the urad dal and mustard seeds. When the mustard seeds pop and the dal turns golden brown, lower the heat and add the chillies, curry leaves, asafoetida, salt and coconut. br - Cook the coconut on low heat for 3 to 4 minutes. br - Stir in the cooked rice and mix well. Take off the heat. br - Heat the ghee in a seasoning pot or a small wok, add in the cashews and stir fry until golden brown. Gently mix into the prepared rice. br br Host:Anushruti RK ( ) br Director: Suchandra Basu br Camera: Kawaldeep Singh Jangwal, Manjeet Katariya br Editing: Kishor Rai br Creative Head: Kavya Krishnaswamy br Producer: Rajjat A.