Coconut Rice - Kobari Annam (Dussera Prasad)

Ingredients:

• Cooked rice- 1 cup
• Freshly grated coconut- 1/4 cup 
• Salt- 1 tsp
• Black pepper powder- 1/4 tsp (optional)

For Tempering:

• Oil- 2-3 tbsp
• Cashews/Peanuts- 1 tbsp
• Chana dal- 1 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies- 2 broken into pieces
• Asafoetida- 1/4 tsp
• Green chilies- 2 slit and cut
• Curry leaves- 5-8
• Coriander leaves- a small handful, finely chopped

Method:

1. Take half quantity of hot rice in a dish and add the freshly grated coconut to it. Top it with remaining half and let it sit for 5-8 minutes.
2. Meanwhile heat oil in a small pan and prepare tempering. 
3. First add cashews/peanuts (can use both), then add chana dal, urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
4. As the mustard splatters, add green chilies, curry leaves and turn off the heat. Let it cool down for a minute.
5. Now add salt to the hot rice and mix well.
6. Then add the tempering and mix again. Top with finely chopped coriander leave and let it sit for 10-15 minutes.
7. Serve hot and enjoy.