Instructions: Cook the rice in the water until soft and drain.

Heat half of the oil and fry the mustard seeds.

When they pop add the chillies lentils and asafoetida.

Stir for a minute and add the coconut.

Fry until the colour begins to change to golden.

Take off the heat.

Heat the rest of the oil in a separate pan and fry the cashew nuts until golden.

Add the curry leaves and pour over the coconut rice.

Serve hot with a vegetable or meat curry.

Comes from south India. It is simple fragrant and delicious.

Serves 4

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