Ingredients (serves 2)

• 2 cups cooked rice
• 1/2 tsp mustard seeds
• 1 tsp split urad dal/white lentil/vigna mungo
• 1/2 tsp chana dal/bengal gram
• 2-3 dry red chilli
• 2 sprigs curry leaves
• a pinch hing/asafoetida
• 1/2 cup grated coconut
• 1 tbsp oil
• 1 tsp ghee
• to season salt

Method

1. In a large kadai, heat oil and ghee
2. Add all the ingredients except coconut and rice and mix well.
3. Next, add the scraped coconut and sauté for a minute till the rawness goes. Do not overcook or allow the coconut change colour. Season with salt if necessary.
4. Turn to low heat and add the cooked rice; mix well without breaking the rice.