Coconut Rice | Kobbari Annam | Thengai sadam| Special desi recipes

Special Desi Recipes July 27, 2020 Lunch Box Recipes, Rice Recipes,

Coconut Rice | Kobbari Annam | Thengai Sadam | Special Desi Recipes

Coconut Rice - It is an easy and flavourful rice dish made using fresh coconut, tempering spices, and cooked rice. This is one of the within minutes recipe with simple ingredients like grated coconut, cooked rice, and tempering ingredients. Usually, this is one of the most basic south Indian food made for a meal during festivals and occasions. This dish is even used as prasad Or Naivedyam to god/goddess without adding onions and salt. Usually, during preparing prasad or Naivedyam, we don't use onions, garlic, and salt. Instead of normal iodized regular salt, we use Sendha Namak

But here am sharing basic and simple lunch box recipe done with onions and spring onions. Very flavourful and easy recipe, we most of the time will do during Sravana Masam as we offer many coconuts to the god. Instead of doing a regular and same recipe, we try different recipes with coconut. Few are listed below and many more to come.

The aroma and taste of this simple recipe come from fresh coconut, curry leaves, tempering ingredients like chana dal, urad dal, ginger, and cashews. Doing with fresh coconut gives more flavor and taste to the recipe. This recipe goes well without any side dish but if one wants to accompany, any recipe will go well like vegetable kurma, salads, plain curd, papads, etc.

Video Recipe Of Coconut Rice

Ingredients:

Ghee - 1 Tbsp.
Oil - 3 Tbsps.
Mustard Seeds - 1 Tsp.
Cumin Seeds - 1 Tsp.
Chana Dal - 1 Tbsp.
Urad Dal - 1 Tbsp.
Cashews - 2 Tbsps.
Dry Red Chillies - 4
Green Chillies - 5
Onion - 1 Medium
Curry Leaves
Grated Coconut - 1 Cup
Cooked Dal - 1 Bowl
Spring Onions
Salt - As Required
Chopped Ginger - 2 Tbsps.

Preparation:

In Pan add Ghee along with oil and heat the oil.
When the oil gets heated up add chana dal, urad dal, cashews, and saute well till it becomes golden brown.
Then add mustard and cumin seeds.
Saute well till the seeds splutter.
Then add dry red chilies, green chilies, ginger and curry leaves.
Mix well and saute well till it releases aroma.
Then add grated coconut and mix well.
Saute till the coconut shrinks then add cooked rice.
Mix well, close, and cook for about 10 minutes.
After 5 minutes, add chopped spring onions and mix well.
Serve hot and enjoy.