Kobbari Annam, Thengai Sadam, or Coconut Rice is oh-so-easy to make, gets done in a jiffy, and tastes heavenly. I make it often in the festival season as naivedyam and as a means of using all the coconut I get as prasadam. 🙂
- Rice – 1 Cup
- Fresh Grated Coconut – 1/3 Cup
- Cashew – 6 to 8
- Peanuts – 2 tbsp
- Mustard Seeds – 1 tsp
- Red Chillies – 3 or 4
- Udad Dal/Husked Black Gram – 1 tsp
- Chana Dal/Bengal Gram – 1 tsp
- Curry Leaves – 6 to 8
- Oil – 2 tbsp
- Salt to Taste
- Pressure cook rice with 2 cups of water till cooked.
- Spread on a plate and set aside to cool.
- In a heavy-bottomed wok/kadai, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add udad dal and chana dal.
- Fry till light brown.
- Add the cashew and peanuts.
- Fry till the cashew turns light brown and the peanuts just start to pop.
- Add split red chillies and curry leaves.
- Fry for a minute.
- Turn the heat to low.
- Add freshly grated coconut and mix well.
- Over medium heat, stir fry the coconut till it starts to turn light brown.
- Add rice and mix well.
- Add salt and mix well.
- Serve warm with papad.
- The rice should be cooked such that the grains remain separate.
- Be careful not to over fry the coconut, else it will smell of coconut oil.
- Vangi Bhaat (Vankaya Annam or Aubergine/Brinjal/Eggplant Rice) (aahaaramonline.com)
- Nimmakaya Pulihora (Lemon Rice) (aahaaramonline.com)
- Pulihora (Tamarind Rice) (aahaaramonline.com)