Dry roast sesame seeds in a pan until lightly brown.

Dry roast grated coconut in the same pan and set aside.

Heat 1 teaspoon of oil in the same pan and add dry red chilies. Turn off the heat and let it cool.

In a mixer grinder, combine roasted coconut, sesame seeds, and dry red chilies. Grind to a coarse powder.

Mix the ground powder with cooked rice and salt.

In a tempering pan, heat remaining oil.

Add curry leaves, urad dal, cashews, mustard seeds, dry red chilies, and asafoetida.

After 15 seconds, pour the tempering over the rice and mix well.

Serve hot with tomato and onion raita and Ilai Vadams.