To make quick and easy South Indian coconut rice, start by heating 2 tablespoons of oil or ghee in a pan and add 1 teaspoon each of mustard seeds, urad dal, and chana dal until they turn golden.
Add 2 dried red chilies, 1-2 slit green chilies, a sprig of curry leaves, and a pinch of asafoetida, sautéing briefly.
Stir in 1 cup of grated fresh coconut and cook for 2-3 minutes until fragrant.
Mix in 2 cups of cooked, cooled rice with salt to taste and heat through for another 2-3 minutes.
Optionally, garnish with fried cashew nuts or peanuts and fresh coriander leaves before serving.