I am back here after a lot of binge eating in the name of Pongal festival 🙂 Visiting family has its own perks as I get to eat all the stuff that I don’t usually make in my kitchen and it also means, going down the memory lane. Today’s recipe is one such easy one pot meal that has a lot of memories associated with it from my childhood days – Coconut Rice.
Kobbari Annam or Thengai Sadam is a simple rice recipe made with grated coconut tempered in South Indian spices. There might be many versions of it but this is the easiest, simplest of all. More than anything, this is how my mom used to make it and that’s how I want to remember it too. As a kid, I used to pick out the peanuts and eat them first. When this coconut rice is hot, just out of the stove – it tastes amazing just as it is. Sometimes, I make potato roast to go with it or else, a good papad (lentil fryum) tastes yumm too.
Coconut Rice | Kobbari Annam | Thengai Sadam
What I used –
- Cooked Rice, 2 cups
- Grated Fresh Coconut, ¾ cup
- Green Chillies, 2
- Dried Red Chilli, 1
- Peanuts, 2 – 3 tbsp
- Urad Dal, 1 tsp
- Chana Dal, 1 tsp
- Mustard Seeds, ½ tsp
- Fresh Curry Leaves, a few
- Oil, 2 tsp
- Salt, as needed
Prep Work –
- Cook rice with salt needed either in a pressure cooker or a closed pot following your usual method. The rice should not be mushy. Let it cool down completely.
- Grate the coconut by using either a traditional coconut grater. For easy method, chop coconut into chunks and blitz them in the hand-mixer/grinder. Set it aside.
How I made –
- In a pan, heat oil. Add mustard seeds, torn red chilli, urad dal, chana dal and peanuts. As these begin to pop out, add fresh curry leaves and slit green chillies. Fry for a few seconds.
- Add grated coconut and salt required for the coconut mix. Set the flame on low and fry the coconut mix for 3-4 mins.
- Add cooked rice and toss everything together. Remove from heat.
- Serve hot with a side of potato roast or some fryums.
- Cooking the rice to a non-sticky texture is the key to getting proper coconut rice.
- Adjust the number of green chillies and red chillies depending on the spice preference.
- Instead of adding the green chillies directly, grind them together with coconut for extra spicy coconut rice.
- Instead of peanuts, cashews can be added.