Kobbari Annam (Coconut Rice)

Name: Kobbari Annam (Coconut Rice)
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons asafoetida powder; 59 milliliters cashews; 237 milliliters grated fresh coconut; 2 Tbsps coconut oil; 710 milliliters cold, cooked white rice; 1 teaspoon cumin seeds; 2 sprigs fresh curry leaves; 2 Tbsps ghee (clarified butter); 4 green chile peppers, halved lengthwise; 2 Tbsps skinned split black lentils (urad dal); 1 teaspoon mustard seeds; 3 dried red chile peppers; 4 servings salt to taste; 2 Tbsps toasted sesame seeds (optional); 1 Tbsp split Bengal gram (chana dal)

Kobbari Annam (Coconut Rice)

Kobbari Annam (Coconut Rice) might be just the side dish you are searching for. This recipe makes 4 servings with 484 calories, 9g of protein, and 28g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It is Head to the store and pick up skinned lentils, cashews, coconut, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Heat the coconut oil and ghee together in a large skillet over medium heat; fry the cashews in the hot mixture until golden brown.

Ingredients you will need

Coconut Oil

Cashews

Ghee

Equipment you will use

Frying Pan

Remove the cashews using a slotted spoon to a bowl; set aside.

Ingredients you will need

Cashews

Equipment you will use

Slotted Spoon

Bowl

Add the red chile peppers, urad dal, chana dal, mustard seeds, and cumin seeds to the remaining oil. When the seeds begin to splutter, add the coconut, green chile peppers, curry leaves, and asafoetida powder; cook together for 1 minute before adding the rice. Season with salt. Stir the mixture, breaking the rice apart into individual grains with the back of the spoon; cook and stir until the rice is thoroughly reheated, 8 to 10 minutes.

Ingredients you will need

Green Chili Pepper