Andhra Hot Coconut Rice
indian, rice
4 dried red new mexico chiles,
1 stems removed, crushed
4 fresh jalapeno or serrano
1 chiles, stems removed,
1 finely chopped
2 cup freshly grated coconut
2 cup cooked rice
1 teaspoon salt
1 teaspoon mustard seeds
2 teaspoon peanuts
2 teaspoon cashews
1/2 cup vegetable oil
1 several fresh whole red and
1 green chiles for garnish
Roast the coconut in a dry frying pan until it is golden brown, then mix in the rice and salt. Set aside. Heat the oil and fry the mustard seeds, peanuts, and cashews, but take care they do not burn. Pour the seasoning mixture over the rice and coconut, and mix well. Garnish with the whole red and green chiles. Serves: 6-8. Heat scale: Hot.
Uploaded 18 June 1991 by Lon Hall
Yield: 1 servings