Go Back Email Link
–+ servings
The South Indian Coconut Rice made with cooked rice, grated coconut and tempering.

Coconut Rice | Kobbari Annam | Thengai Sadam | Tenginakayi Anna

Aruna
The delicious South Indian Coconut Rice is easy to make. Just mix some lightly sautéd grated coconut and tempering in steamed rice, and this dish is ready. Called Kobbari Annam in Andhra Pradesh & Telangana, Thengai Sadam in Tamil Nadu and Tenginakayi Anna in Karnataka, all you need to enjoy this mellow, vegan and gluten-free rice dish is some papad on the side.
PS: Coconut Rice tastes best when you use Coconut Oil. :)
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main, Naivedyam
Cuisine Andhra, Gluten Free, Indian, Karnataka, South Indian, Tamil Nadu, Telangana, Vegan, Vegetarian
Servings 4 People
Calories 341 kcal
Ingredients
  
  • 1 Cup Rice (Raw/uncooked rice) See Notes
  • 1 Cup Grated Coconut
  • 6 to 8 Cashews (Split in half)
  • 2 tbsp Peanuts
  • 1 tsp Mustard Seeds
  • 3 or 4 Red Chillies
  • 1 tbsp Udad Dal (Husked Black Gram)
  • 1 tbsp Chana Dal (Husked Bengal Gram)
  • 1 tbsp Coconut Oil
  • A Few Curry Leaves
  • Salt to Taste
Instructions
 
Cooking the Rice
  • Wash 1 cup rice well under running water till the water runs clear.
  • Add 1.75 cups water and pressure cook rice for 3 whistles.
  • Set the pressure cooker aside for about 15 minutes to cool and depressurize.
  • Take the rice out and spread it on a plate to cool and dry a bit.
Making the Coconut Rice
  • In a heavy-bottomed wok/kadai, heat 1 tbsp coconut oil.
  • Add 1 tsp mustard seeds and wait till they splutter.
  • Now, add 1 tbsp udad dal and 1 tbsp chana dal, and stir-fry till light brown.
  • Next, add 6 to 8 split cashews and 1-2 tbsp peanuts.
  • Fry till the cashew turns light brown and the peanuts just start to pop.
  • Add 3 to 4 split dried red chillies and a few curry leaves, and stir-fry for a minute.
  • Turn the heat to low.
  • Add 1 cup freshly grated coconut and about 1 tsp salt and mix well.
  • Increase the flame to medium and stir fry the coconut till it just starts to change colour. Ensure that the coconut does not turn brown.
  • Turn off the heat.
  • Immediately, add the cooked and cooled rice, and mix well.
Serving Suggestions
  • Serve the Coconut Rice warm with papad on the side.
Notes
Tips
  • Use short-grained rice; I use Surti Kolam or Wada Kolam.
  • The rice should be cooked such that the grains separate on cooling. 
  • 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.
Nutrition
Calories: 341 kcalCarbohydrates: 47 gProtein: 7 gFat: 14 gSaturated Fat: 9 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gSodium: 299 mgPotassium: 198 mgFiber: 5 gSugar: 2 gVitamin A: 261 IUVitamin C: 16 mgCalcium: 37 mgIron: 2 mg
Keyword Coconut Rice, Kobbari Annam, Rice Recipe, Tenginakayi Anna, Thengai Sadam
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!