Kobbari Annam-Thengai Sadam-Coconut Rice

Coconut rice is a south indian preparation made during festivals with just coconut,red chilies and some tempering.It has a very subtle taste and can be eaten with chicken curry or kurma curries.
Preparation time:45 minutes

3 cups Rice
1 cup fresh Grated Coconut
1/3 cup Cashews
1/3 cup peanuts
1 tablespoon Mustard Seeds
15 red chilies
1 tablespoon urad dal
1 tablespoon chana dal
20 curry leaves
1 tablespoon ghee
15 fl oz or 1 can coconut milk
salt to taste

1.Cook rice with 4 cups of water, coconut milk half the cashews and salt.Spread on a plate and set aside to cool.
2.In a pan, heat the ghee, Add mustard seeds and let splutter, add red chili, urad dal and chana dal and let brown lightly.
3.Add curry leaves and let splutter
4.Add the remaining cashew and peanuts. Fry till the cashew and peanut turns light brown
5.Turn down the heat and Add freshly grated coconut and toast it until very light brown and turn off the stove.
6.Add the coconut mixture to the rice and mix well. Adjust salt and serve.

The rice should be cooked such that the grains remain separate.
Do not burn the coconut or the tempering it will spoil the entire
Do not add any other spices, coconut rice is a simple and virgin taste spices or onion or garlic change the delicate taste of the dish. 
Reduce salt in the rice if eating with other curries.If eating by itself add salt as per your taste in the rice while cooking it.

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