Kobbari Annam (Coconut Rice or Thengai Sadam)

Kobbari Annam or Coconut Rice or Thengai Sadam
Kobbari Annam or Coconut Rice or Thengai Sadam

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. 🙂


  1. Rice – 1 Cup
  2. Fresh Grated Coconut – 1/3 Cup
  3. Cashew – 6 to 8
  4. Peanuts – 2 tbsp
  5. Mustard Seeds – 1 tsp
  6. Red Chillies – 3 or 4
  7. Udad Dal/Husked Black Gram – 1 tsp
  8. Chana Dal/Bengal Gram – 1 tsp
  9. Curry Leaves – 6 to 8
  10. Oil – 2 tbsp
  11. Salt to Taste


  1. Pressure cook rice with 2 cups of water till cooked.
  2. Spread on a plate and set aside to cool.
  3. In a heavy-bottomed wok/kadai, heat the oil.
  4. Add mustard seeds and wait till they splutter.
  5. Add udad dal and chana dal.
  6. Fry till light brown.
  7. Add the cashew and peanuts.
  8. Fry till the cashew turns light brown and the peanuts just start to pop.
  9. Add split red chillies and curry leaves.
  10. Fry for a minute.
  11. Turn the heat to low.
  12. Add freshly grated coconut and mix well.
  13. Over medium heat, stir fry the coconut till it starts to turn light brown.
  14. Add rice and mix well.
  15. Add salt and mix well.
  16. 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.


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