Kobbari Annam Recipes

COCONUT RICE (THENGAI SADAM)

Steps:

• Wash rice at least thrice and drain the water. If using basmati rice, soak it for 20 to 30 mins.
• To cook rice in pot, bring 2 cups water to a rolling boil and add the rice. Cook covered on a low heat until fully done but not mushy.
• To pressure cook basmat rice, pour 1¾ cups water & pressure cook for 1 whistle. To pressure cook normal rice, pour 2 cups & pressure cook for 2 whistles. The rice must be grainy and not mushy. When the pressure releases, open the lid.
• Fluff up the cooked rice with a fork and cool completely.
• Slit the green chilies, fine chop ginger, and grate the coconut. If using frozen coconut, break up the lumps and loosen the coconut.
• Pour 2 tablespoons ghee or oil to a pan and heat it.
• Fry cashews or peanuts until golden. Remove to a plate and set aside.
• Add mustard seeds, cumin seeds, red chilli, chana dal and urad dal. Saute them and fry until the dals turn golden and aromatic.
• Then add ginger, slit green chilli & curry leaves. Saute for 30 to 60 seconds until the curry leaves turn crisp. Add hing.
• Optional - Quickly pour 2 to 3 tablespoons water to the pan. This will soften the dals and bring out the flavors of the ginger and curry leaves. If you want your dal to be very soft, then you can add little more water. Cook until all of the water evaporates.
• Then add fresh coconut and sprinkle salt on it. Then add rice. Off the heat. If using frozen coconut, then saute the coconut a bit until it becomes hot. Then add the rice.
• Mix well and taste test. Add more salt if needed. Serve coconut rice with a simple curry or plain yogurt.

ANNAM-KOBBARI PARVANAM (RICE AND COCONUT KHEER)

Steps:

• Place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour. Drain in a sieve.
• Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk. Reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes.
• Heat the ghee in a small skillet over medium heat. Fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump; stir the mixture into the rice. Eat right away, or better, chill in the refrigerator for a few hours and serve. If the kheer gets too thick, thin it out with some milk.