A flavorful, aromatic rice dish prepared with devotion and offered as a humble celebration meal on Guru Purnima.

Before serving, offer a small portion with gratitude and remember the Gurus who have guided your life — parents, teachers, elders, and mentors.

"May the fragrance of the spices remind us of the wisdom of our Gurus — deep, warm, and everlasting"

This spicy coconut masala rice pairs beautifully with curd, cucumber raita, Papad, and a simple Guru Purnima sweet like coconut Jaggery laddus.

Ingredients (Serves 4)

For Rice:

• 2 cups cooked rice (preferably cooled leftover rice or freshly cooked rice cooled completely)
• 2 tablespoons ghee or oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon Urad dal
• 1 teaspoon Chana dal
• 8–10 curry leaves
• 2–3 green chilies, slit
• 1 medium onion, thinly sliced (optional)
• 1 teaspoon grated ginger
• 2 tablespoons roasted peanuts or cashews

For Spicy Masala:

• ½ cup grated fresh coconut
• 2 tablespoons sesame seeds
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 6–8 dried red chilies (adjust spice)
• ½ teaspoon black pepper
• 1 small piece cinnamon
• 3–4 cloves
• 1 teaspoon Jaggery (balances the spice)
• Salt to taste

Garnish:

• Fresh coriander leaves
• Fried cashews (optional)
• A drizzle of ghee

Method

1. Prepare the Masala Powder

1. Dry roast sesame seeds, coriander seeds, cumin seeds, dried red chilies, pepper, cinnamon, and cloves until aromatic.
2. Cool and grind into a coarse powder.
3. Add grated coconut and grind again lightly to make a fragrant masala.

2. Prepare the Rice

1. Heat ghee in a wide pan.
2. Add mustard seeds and allow them to crackle.
3. Add cumin seeds, Urad dal, Chana dal, curry leaves, and peanuts/cashews.
4. Add ginger and green chilies; sauté for a few seconds.
5. Add onions (if using) and cook until golden.

3. Combine

1. Add the prepared coconut masala and sauté for 2–3 minutes until the flavors blend.
2. Add cooked rice and salt.
3. Mix gently so the grains remain separate.
4. Cover and cook on low flame for 3–5 minutes.
5. Garnish with coriander and a little ghee.