Kobbari annam is probably the simplest rice item ever. A regular inclusion in the rather long festival menus.
Preparation time: 10-15 mins
Serves: 2
Ingredients:
Cooked rice 1 cup
Fresh and grated coconut (Pachi kobbari) 3/4th cup
Ghee 1½ tbsp
Mustard seeds 1 tsp
Cumin seeds (Jeera/Jeelakarra) 1 tsp
Black gram (Uddipappu/Urad dal) 1 tsp
Powdered pepper (Miryalu) 1 tsp
Groundnuts 1 tsp
Red/Green chillies 2
Curry leaves 4-5
Chopped coriander 1 tsp
Pinch of turmeric (haldi)
Salt to taste
Method:
Heat the ghee in a pan. Add mustard seeds and as they pop add cumin seeds, red/green chillies, black gram, groundnuts, curry leaves, coriander, pinch of turmeric and crushed/powdered pepper.
When the seasoning is done remove from heat and add the fresh and grated coconut. Sauté once for around a minute (Do not fry the coconut for long. It’ll be burnt).
Add this coconut mixture and salt to taste to the cooked hot rice and mix well.
Serve coconut rice or kobbari annam with yummy chutneys. A great one to include in your Diwali menu.
Preparation time: 10-15 mins
Serves: 2
Ingredients:
Cooked rice 1 cup
Fresh and grated coconut (Pachi kobbari) 3/4th cup
Ghee 1½ tbsp
Mustard seeds 1 tsp
Cumin seeds (Jeera/Jeelakarra) 1 tsp
Black gram (Uddipappu/Urad dal) 1 tsp
Powdered pepper (Miryalu) 1 tsp
Groundnuts 1 tsp
Red/Green chillies 2
Curry leaves 4-5
Chopped coriander 1 tsp
Pinch of turmeric (haldi)
Salt to taste
Method:
Heat the ghee in a pan. Add mustard seeds and as they pop add cumin seeds, red/green chillies, black gram, groundnuts, curry leaves, coriander, pinch of turmeric and crushed/powdered pepper.
When the seasoning is done remove from heat and add the fresh and grated coconut. Sauté once for around a minute (Do not fry the coconut for long. It’ll be burnt).
Add this coconut mixture and salt to taste to the cooked hot rice and mix well.
Serve coconut rice or kobbari annam with yummy chutneys. A great one to include in your Diwali menu.
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