Coconut Rice South Indian – Andhra Kobbari Annam

Coconut Rice is a savoury and fragrant rice dish made in the South Indian style. Rice is flavoured with crisp curry leaves, aromatic tempering, freshly grated coconut and crunchy cashews. Mmm, so yummy!

Coconut Rice or Kobbari Annam (Kobbari is coconut and Annam is Rice in Telugu) or Thengai Sadam (Thengai is coconut and Sadam is rice in Tamil) is especially made during festivals and special occasions. It’s an easy and quick dish where precooked rice is tossed with seasoning, spices and grated kobbari.

Coconut Rice Recipe:

Kobbari Annam is a traditional South Indian rice dish that’s easy to make, flavourful and delicious. You can use freshly made rice or leftover rice to make this gluten-free vegetarian dish. This is really a super easy variation of preparing rice with so much added flavour!

To make Kobbari Annam, firstly take 3 cups of raw rice and wash well.

Place the raw rice in an electric cooker, add 7.5 cups of water and 3 tsp salt.

Turn on the cooker and let cook till done, approximately 20 minutes. (You can also make rice the regular way on stove top). Keep aside.

In the meantime, soak urad dal and chana dal for ten minutes. Drain and keep aside.

Grate the coconut, slit green chillies and wash the curry leaves.

Heat 2 tbsp of oil and 2 tbsp ghee in a kadai over medium heat.
Drop in the cashew nuts and fry them to a golden brown. Remove and keep aside.

Now temper the oil with chana dal and urad dal. Saute for 1-2 minutes.

Then add the dry red chillies, curry leaves and green chillies. Saute for a further 2 minutes or till the curry leaves turn crisp.

Now put in the mustard and cumin seeds.

Once they splutter, add the grated coconut.

Saute for a few seconds over low heat so that all the ingredients are infused with the grated kobbari flavour.

Then add the cooked rice and a teaspoon of salt.

Gently mix everything together.

Remove and serve Coconut Rice with Mixed Veggie Kurma and Roasted Yam.

If you are looking for more South Indian Rice dishes, then do try out Sesame Rice and Khara Pongal.

Kobbari Annam Recipe Details below:

Coconut Sadam Recipe

Coconut Sadam is a favourite of the South Indian palate – the aroma of crisp curry leaves, fresh coconut, fragrant spices and roasted cashews makes the rice so flavourful and delish. Thengai Sadam goes well with just about any side dish, especially with spicy curry as the sweetness of coconut counter-balances the spiciness.

Prep Time 10

Cook Time 30

Servings 12

Calories 318kcal

Author Shil

Ingredients

3 cups raw rice
7 ½ cups of water
3 tsp salt

For tempering:

1 ½ tsp mustard seeds
1 ½ tsp cumin seeds
2 tbsp chana dal
2 tsbp urad dal
3 dry red chillies
3 green chillies
3 sprigs of curry leaves
3 heaped tbsp cashewnuts
3 heaped cups of grated coconut
1 tsp salt
2 tbsp Oil
2 tbsp Ghee

Instructions

For this Coconut Sadam, you can use either leftover rice or prepare fresh rice. For making plain white rice, take three cups of raw rice and wash it well. Put the washed rice in an electric cooker. Add salt and 7½ cups water and switch on the cooker. Cook till done. (You can also boil the rice on stovetop). Set aside.
Meanwhile, soak chana dal and urad dal for 10 minutes. Then drain the water and set aside.
Slit three green chillies, pick and wash curry leaves and grate fresh coconut.
Heat oil and ghee in a deep bottomed pan. Toss in the cashewnuts and fry till they turn golden brown. Remove with a slotted spoon and keep aside.
Now add the chana dal and urad dal. Fry till the dals turn a light brown. Next add the curry leaves, red and green chillies. Fry for 1-2 minutes.
Then splutter mustard seeds and cumin seeds.
Tip in the freshly grated coconut. Sauté on a low flame for a minute or so.
Finally add the cooked rice. Season with salt and gently mix till all the ingredients are well combined and the rice nicely absorbs the coconut flavour. Remove from heat.
Serve fragrant Coconut Rice with Mixed Vegetable Curry and papad.