Coconut Rice / Thengai Sadam / Kobbari Annam

Coconut Rice / Thengai Sadam / Kobbari Annam is another traditional South Indian variety rice. It is a special dish that is made during festivals. And best of all, this recipe is super simple and easy to make. Once you try this coconut rice, you will see how quickly it will turn into your option of choice. Any veg or non-veg dish will go well with this rice. You can also check my other variety rice recipes.

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Prep Time

1 hour (soaking time)

Cook Time

20 minutes

Total Time

1 hour 20 minutes

Serves

Ingredients

Coconut – 1 1/2 cup, shredded
Chana dal – 1 tbsp
Urad dal – 2 tbsp (soak and dry roast is optional)
Cashew nuts – 10
Salt – to taste

For Rice

Basmati rice – 1 cup
Water – 1 1/2 cups
Salt – 1/2 tsp
Ghee – 1 tsp

To Temper

Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Red chili – 4
Curry leaves – 2 sprigs
Asafoetida (Hing) – A pinch
Coconut oil (or) Ghee – 2 tbsp

Instructions

Clean and soak the rice and urad dal separately in enough water for 1 hour.
Dry roast the urad dal and keep it aside. Boil water in a deep bottomed pan and add salt and ghee. Once it starts to boil, add the soaked rice and close it with a lid and allow it to cook.
Once it gets cooked, open the lid and loosen the rice with a spoon to allow it to cool quickly.
Heat oil or ghee in a pan, add the items given under ‘To Temper’. Add asafoetida, chana dal, urad dal, and cashew nuts over medium flame. Sauté until it turns golden brown.
Add shredded coconut and salt, and stir it for a minute. Add this to the cooked rice and mix it well.