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.
Remove the cashews using a slotted spoon to a bowl; set aside.
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.
Garnish with the cashews and sesame seeds.
Serve warm or at room temperature.