Wednesday, April 8, 2015

Coconut Rice | Thengai Sadam | Grated Coconut Rice | Kobbari Annam

Coconut Rice | Thengai Sadam | Grated Coconut Rice | Kobbari Annam is one of the traditional variety rice in South India. It is prepared by seasoning the cooked rice with fresh coconut gratings. It is one among the variety rice like tamarind rice/pulihora/puliyodharai, lemon rice, curd rice and usually prepared for festivals like Kaanum Pongal, Aadi Perukku, Valai Kaappu/Seemandham, etc. All these   are not only festival rice varieties but ideal for lunch box & lazy holidays too. On the whole, coconut rice takes a special place as it is easy to prepare for moms and tasty to relish for kids when paired with suitable spicy curry.
My son also loves this flavourful rice and prefers to have this not only in his lunch box but sometimes on Sundays too. I would happily accept his offer whenever I have a stock of fresh grated coconut on hand.

Last Sunday, he suggested making coconut rice on seeing me grating the coconut and here comes the recipe.
Cooked rice – 2 cups
Ghee | Coconut oil – 1 tbsp
Salt to taste
For seasoning:

Ghee | Coconut oil – 1 tbsp
Mustard – 1 tsp
Bengal gram dhal | Kadalai Paruppu | Channa dhal – 2 tbsp
Green chillies (Finely chopped) – 2 Nos
Red chilli (break into 2) – 1 No.
Curry leaves – few
Coconut gratings – ¾ cup to 1 cup
Cashew nuts / Groundnuts– as needed
Salt – as  needed for seasoning
Wash rice and cook with enough water & salt until soft but not mushy.
Allow the cooked rice to cool. When it is warm to handle, sprinkle ghee/coconut oil and mix well without breaking the grains.
In a kadai, heat ghee/oil and splutter mustard seeds.
Add channa dhal & cashew nuts/ groundnuts and fry till they become golden brown. 
Then add both chillies, followed by curry leaves.
Finally add coconut gratings and sauté till the moisture in the coconut dried up without changing its colour. Switch off.
Add required salt to the seasoning, mix everything well. Remember we’ve added salt while cooking the rice too. Add accordingly.
Add the cooled rice to the seasoning and mix everything well.
Tasty, flavourful Coconut Rice is ready to enjoy! We had this yummy coconut rice with spicy potato fry and tasted divine.
I’ve used Ponni boiled rice, you can use any good quality raw rice too.
It is always good to eat fresh coconut and hence I prefer the coconut gratings to be sauted for few minutes without changing much of its colour. If you plan to have it after some hours,  it’s better to sauté for more time to avoid spoiling of coconut.
Adding ghee/coconut oil gives a nice flavour to the rice. You can also use any cooking oil.
It is always better to use salt while cooking rice for preparing any variety rice as it adds taste to the rice grains. If you don’t want, you can skip and add the required salt for the dish at the last step.
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