Saturday, August 30, 2014

Kobbari Annam/Coconut Rice

This is one of the simple rice item to do. My recommendation for this item, it goes very good with any of gravy curries or Perugu Pachadi (Yogurt pickle) or with Sambar or Pulusu kind of liquid.

Grated Coconut ( you can use fresh if you have or use Frozen one also)
Chana Dal (add good amount of this, if you like crunchy in between)
Urad dal - 1/2 tbsp
Mustard seeds - 1 tsp
Cumin - 1 tsp
Salt to taste
Green Chillies  - 5 or 6 cut lengthwise
Red Chillies 
Coriander (optional, for garnish only)
Basmati rice cooked (grains should be seperate, one way to do it is, add a litttle oil in the rice cooker )
Curry leaves (optional, but adds good taste)

Method of preparation
Take a very little oil (a spoon or two) and fry the coconut (until it is slightly brown or until the raw smell goes away, whichever is faster). Spread the cooked rice in a wide bowl and add the grated and fried coconut to it. Now for the popu(talimpu, poNi, tadka), add some oil to a tadka bowl. Once oil is hot, add mustard seeds, cumin seeds, asafoetidam lengthwise slit green chillies, Chana dal, urad dal, curry leaves, red chillies to it. Once Chana dal is little fried, add salt to here and turn off flame/heat. Add the tadka to the above coconut and rice mixture and mix all ingredients thoroughly. Your coconut rice is ready and garnish with coriander before serving. 

Hope you like it !!!!

Note: Add fried cashews, peanuts if interested.

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