Cook rice with salt needed either in a pressure cooker or a closed pot following your usual method. The rice should not be mushy. Let it cool down completely.
Grate the coconut by using either a traditional coconut grater. For easy method, chop coconut into chunks and blitz them in the hand-mixer/grinder. Set it aside.
In a pan, heat oil. Add mustard seeds, torn red chilli, urad dal, chana dal and peanuts. As these begin to pop out, add fresh curry leaves and slit green chillies. Fry for a few seconds.
Add grated coconut and salt required for the coconut mix. Set the flame on low and fry the coconut mix for 3-4 mins.
Add cooked rice and toss everything together. Remove from heat.
Serve hot with a side of potato roast or some fryums.
Notes
Cooking the rice to a non-sticky texture is the key to getting proper coconut rice.
Adjust the number of green chillies and red chillies depending on the spice preference.
Instead of adding the green chillies directly, grind them together with coconut for extra spicy coconut rice.