Method

Spread the cooked rice on a wide plate and separate any clumps. Lightly salt the rice. If using day-old rice, break it up completely so no clumps remain. Fresh grate the coconut (packaged desiccated coconut can be used but fresh is significantly better in flavour).
About 3 min
Tip: Freshly grated coconut is transformative in this dish. The difference between fresh and desiccated coconut in coconut rice is dramatic.
Heat coconut oil in a large pan or kadai. Add peanuts and fry until they turn golden and start to pop — 2–3 minutes. Add mustard seeds, urad dal, and chana dal — wait for mustard to pop and dal to turn golden. Add dried red chillies, green chilli, curry leaves, and asafoetida — 30 seconds.
About 5 min
Tip: Peanuts must be properly roasted until golden — pale peanuts taste raw and bland. Wait for the crunch.
Add the fresh grated coconut to the tempering. Stir 1 minute until the coconut is just heated through and slightly toasted (do not over-fry the coconut). Add the rice. Toss gently over medium heat until everything is evenly combined and the rice is heated through. Adjust salt. Serve with coconut chutney, pickle, and papad.
About 3 min
Tip: Toss gently to avoid breaking the rice grains. The final dish should have distinct, separate grains.

Nutrition per serving (estimate)

Contains: peanuts