This South Indian Coconut rice recipe also known as Thengai Sadam and Kobbari Annam is a traditional mildly spiced rich recipe made with freshly grated coconut.
Course Main Course
Cuisine Indian
Keyword coconut rice, coconut rice recipe
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 3people
Calories 1130kcal
Author Puja
Ingredients
Ingredients to cook Rice:
1cupBasmati Rice / normal rice
2cupGrated Coconut
1.5tbspCoconut Oil/ vegetable oil
1/4tspMustard Seeds
1/4tspCumin Seeds
Curry Leaves1 sprig
1tbspChana Dalroasted
1/2tspUrad Dalbroken
3tbspCashew Nutbroken
1/4tspAsafoetida
2nosGreen Chillislited
1inchGingercrushed
Saltto taste
Ingredients to fry onion:
1Onionbig, thinly sliced
1tbspCorn flour/ maida/ rice powder
Vegetable Oilto deep fry
Instructions
Method to fry Onion:
Take a bowl add the sliced onion and add corn flour and mix well.
Heat oil in a pan and deep fry the onions until they are golden brown. Drain it onto a tissue paper.
Your fried onions are ready. Set aside.
Method to Make Coconut Rice:
Cook the rice along with 1/2 tsp salt.
Once done drain the water from the rice and set aside. Let it cool down.
Now add coconut oil in a pan.
Add the mustard seeds and let it splutter.
Once it starts spluttering add jeera, curry leaves, roasted chana dal, broken urad dal, cashews, asafoetida, green chilli, ginger and salt one by one.
Now saute everything on a low flame until golden brown.
Add the grated coconut and saute for between 1-2 minutes and turn off the flame.
Add the cooked rice and mix well.
Now finally add the fried onion and mix thoroughly.
You can add more salt if needed.
And the coconut rice is ready to serve.
This can be served along with chole, chana dal tadka, any pickle or you can have it just like that.
Notes
Fried onion is optional in this recipe, so if you want you can skip that step.Do not cook rice too much, it will look good if all grains are separated.