Instructions: BOIL the rice till three-fourths done and cool. Heat oil and season with mustard seeds, urad dal, red chillies and curry leaves. When the mustard seeds crackle, add chopped onion and green chillies. Cook for a few minutes, add grated coconut, reserving a little for garnishing, and saute without letting the mixture turn brown. Add the cooked rice, salt, coriander leaves and toss rapidly. Serve hot, garnished with freshly grated coconut.

NOTES : Coconut rice

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