Wednesday, March 17, 2010

Coconut Rice / Kobbari Annam

Coconut Rice / Kobbari Annam

So I was still making out my menu for Ugadi, and since whatever I make I would have to eat it all. Just didn't want to make the typical festival food of pulihora, vada (garelu), polis and stuff. I can't cook in little amounts at all. And now was the time I had to make only less amounts. Then I decided that I will make coconut rice, which I can make in less amount and then perugu annam (curd rice) which I had to make only for myself. So I ended making coconut rice just for us 3 (me and my kids).

Here I used frozen grated coconut, as I didn't have grated fresh coconut available right then. Most of the time I bring a coconut, it usually ends up being spoilt! Frozen coconut is a saviour.
This is very easy to make if you have everything available at hand, main ingredient being coconut :). And I have cooked rice ready.
Please adjust spiciness to your taste.


2 cups cooked rice
3/4 to 1 cup packed frozen grated coconut (you can use fresh also)
4-5 green chillies slit lengthwise
1/4 cup Cashew broken in halves
1/2 tbsp channa daal
1/4 tbsp urad daal
1/4 tsp mustard seeds
1/4 tsp jeera
2-3 broken dry red chillies
5-6 curry leaves
less than 1/4 tsp hing or inguva
2 tbsp oil
salt to taste


In a kadai, heat oil, add the channa daal, urad daal and brown it. Add the mustard seeds and jeera and let them splutter. Add the cashews and brown them. Add the red chillies, curry leaves and hing and saute. Add the green chillies and saute before adding the rice, coconut and salt. Mix well. Serve hot with any chutney or plain. Enjoy!!!

Prep time: Less than 10 min if you have everything ready.

Tip: I use fresh or fresh frozen coconut. I never made it with dry powdered coconut, tho I use dry coconut powder in many other recipes. You can also add some peanuts if you like.
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  1. Nice and pretty easy. I like to make at my home today.


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