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Method :
Heat the oil
in a large frying pan (skillet). Add the asafoetida and mustard seeds.
When the seeds start to sputter, add the urad dhal and reduce the heat.
After 1 minute, add the curry leaves, coconut and sesame seeds. Brown on
a low heat so as not to burn. Put the rice in a mixing bowl and combine
with the fried mixture. Check the seasoning, adding salt if required.
Serve at room temperature or reheated, as desired.
Another
favorite from the south of India.
Serves 4 - 6
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