2.In a pan, heat the vegetable oil and drop in the mustard seeds, urad dal, torn red chilies, asafoetida and curry leaves.
3.Sauté for a few minutes.
4.Add ½ a cup of freshly grated coconut and sauté for a few more minutes.
5.Add 1 cup of rinsed rice and incorporate all the ingredients well.
6.Pour the coconut milk and water.
7.Season with salt. Stir and mix well.
8.Pressure cook for 10 minutes.