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Andhra Hot Coconut Rice
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  • 4 dried red New Mexico chiles, stems removed, crushed
  • 4 fresh jalapeno or serrano chiles, stems removed, finely chopped
  • 2 cups (475 ml) freshly grated coconut
  • 2 cups (475 ml) cooked rice
  • 1 tsp (5 ml). salt
  • 1 tsp (5 ml). mustard seeds
  • 2 tsp (10 ml). peanuts
  • 2 tsp (10 ml). cashews
  • 1/2 cup (125 ml) vegetable oil
  • several fresh whole red and 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.
Editor's Note: Beware, looks like this recipe could be pretty spicy!

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