Kobbari Annam | Coconut Rice | Thengai Sadam

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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. 🙂

Kobbari Annam | Coconut Rice | Thengai Sadam
Kobbari Annam | Coconut Rice | Thengai Sadam

Ingredients

  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

Method

  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.

Tips

  • 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.
Coconut Rice, Kobbari Annam, Thengai Saadam
Coconut Rice, Kobbari Annam, Thengai Sadam

Kobbari Annam | Coconut Rice | Thengai Sadam

Aruna
Lightly sautéed grated coconut and tempering mixed with steamed rice is the simplest description for Kobbari Annam as Coconut Rice is called in Andhra Pradesh. Called Thengai Sadam in Tamil Nadu, all you need to enjoy this mellow rice dish is some papad on the side.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Main
Cuisine Andhra Pradesh, Indian, Tamil Nadu
Servings 4 People
Ingredients
  
  • 1 Cup Rice
  • 1/3 Cup Fresh Grated Coconut
  • 6 to 8 Cashews, Split in half
  • 2 tbsp Peanuts
  • 1 tsp Mustard Seeds
  • 3 or 4 Red Chillies
  • 1 tsp Udad Dal/Husked Black Gram
  • 1 tsp Chana Dal/Bengal Gram
  • 1 tbsp Coconut Oil
  • A Few Curry Leaves
  • Salt to Taste
Instructions
 
Getting the Rice Ready
  • Pressure cook rice with 2 cups of water till cooked.
  • Spread on a plate and set aside to cool.
Making the Tempered Coconut Mix Ready
  • 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, and fry for a few seconds.
  • 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.
The Final Step
  • Add rice and salt, and mix well.
  • Serve warm with papad.
Notes
Tips
  • 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.
Keyword Coconut Rice, Kobbari Annam, Thengai Sadam
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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