Step 1

Heat coconut oil in a pan and add rai seeds (red mustard seeds), sarson (black mustard seeds), dried red chillies, kadhi patta (curry leaves) to it. Let this crackle on medium low heat for a minute or two.

Step 2

Add the peanuts and let them get all toasted and brown in colour.

Step 3

Add desiccated coconut and let cook (sautéing consistently) for a minute until the coconut is toasted and turns brown in colour.

Step 4

Add salt, rice and lemon juice and mix well until everything is well combined.

Step 5

Let the rice cook over medium low heat for additional two to three minutes and serve hot with yogurt or as it is as a snack.