Week #23 is going tropical- Coconut Rice!

Sorry everyone- I have been traveling and couldnt do the guessing game this week either. But I promise that will be back soon....
This week's recipe is a tropical delicacy made of shredded coconuts, something so common in Southern India, Thailand and Sri Lanka. Its so simple yet very flavorful. The green chillies give it that zing and works so well as the coconut is fairly sweet.

Ingredients
Shredded coconut- 1 cup
Green chillies sliced thin- 5-6 or as desired
Cooked rice-2 cups
curry leaves- 10
cashews or peanuts- 3 tablespoons
Optional- mustard seeds,cumin seeds- 1 teaspoon each 1 dried red chilly
Oil- 2 tablespoons
Salt- as needed
Method:
Pour oil in a wok. Add mustard seeds,cumin and red chillies if using .If not, addd the nuts and saute for 1 min until browned. Then add green chillies and saute and then finally the shredded coconut. and curry leaves. Saute for 1-2 minutes until the cocnut is starting to slightly brown. Mix the rice and salt and combine for 1 minute. Its super easy and yet so flavorful.