Grind the ingredients for the spice powder in a homogenous powder.
Heat ghee in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the cumin seeds, cardamom, cinnamon, clove, fenugreek seeds, green chilies, curry leaves and asafetida and sauté on a medium flame for a few seconds.
Add the tendli and rice and sauté on a medium flame for 2 minutes.
Add the turmeric powder, chili powder, half the spice powder and salt. Mix well and sauté on a medium flame for another 2 minutes.
Add 2 cups of hot water. Mix well and cover with a lid and cook on medium flame for 7 to 8 minutes, stirring occasionally.
Add the coconut and the remaining half of the spice powder. Mix well and cook on a medium flame for 1 minute, stirring occasionally.