| • | Cook rice and keep aside.
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| • | Put 1 tablespoon coconut oil in the saucepan and add grated coconut.
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| • | Fry for 3-4 minutes, until coconut turns a little dry. Take it aside and keep aside.
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| • | Put left over coconut oil in a cooking pan and add table mustard seeds.
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| • | Once the table mustard seed splutter, add urad dal, chana dal, green chilies, ginger paste and curry leaves.
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| • | Fry the above until the dals turn brown.
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| • | Remove and keep aside.
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| • | Put butter in the cooking pan and fry the cashew nuts until golden brown.
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| • | Take a normal bowl and put cooked rice Add salt, coconut and deep-fried dals. Mix them well.
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| • | Top it with cashew nuts and few cilantro.
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| • | Mustard Coconut Rice is ready.
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