Coconut rice/ Thangai sadam/ Kobbari annam is a common staple food in South India especially in Tamil Nadu. This is an authentic rice dish prepared with freshly grated coconut seasoned with mustard, cumin, dry red chilies, fresh curry leaves and combination of dals for a nutty taste and texture. This is one of simplest rich dish which you can put together in minutes… all you need is some cooked rice, coconut and few everyday seasoning from your pantry. It is usually prepared during festive occasions but great for everyday lunch box too. Pair it with simple potato fry / thuvayal / papadam or pickle. Here is how you make it……..
Coconut Rice / Kobbari Rice / Thengai Sadam / South Indian Coconut Rice Recipe/ How to make coconut rice? / Kobbari Annam / Thengai Sadham / Thenga Sadam Recipe / Navrathri Recipes / Festive Recipes
|Cooked Rice||2 cups|
|Fresh Grated coconut||1 cup|
|Dry Red Chili/ Green Chili||3 (Choose any one variety)|
|Mustard seeds||3/4 teaspoon|
|Cumin seeds||1/2 teaspoon|
|Urad dal / Split black gram||1 teaspoon|
|Coconut oil||1 teaspoon|
|Salt||3/4 teaspoon or to taste|
Cook rice till soft. (Do not cook it very mushy, we need slightly separated texture) and spread it on a wide plate. Season with salt & sprinkle some oil and mix gently. Allow it to cool.
Heat oil preferably coconut oil with some ghee in a wide vessel or kadai. Temper with mustard seeds first, let it sizzle and crack. Followed by cumin seeds, urad dal, channa dal and cashews. Let it brown a little bit, now add dry red chilies, curry leaves and asafoetida.
Now add the fresh grated coconut and saute for a minute. Gently cook the coconut mixture until the coconut turns lightly toasted. It burns easily, so don’t take your eyes off it for a second, and keep the coconut moving by stirring and tossing constantly. Care should be taken to fry this over low flame. Switch off the heat.
Add this seasoning to the cooked rice that was resting and combine well. Take care to mix gently.
Serve hot with potato fry and appalam.
Yields- 2 adult servings
Adding channa dal is optional, I didn’t add to keep my dish on the sofert side. If you prefer try soaking them in little water for 15 minutes before tempering.
Minced ginger can be added to seasoning for added flavor and for digestion.
You may use any oil, however coconut oil will enhance the flavor.
If you cannot find fresh coconut, soak 1 cup of unsweetened, desiccated coconut in warm water (just to barely cover) for 1 hour then drain and squeeze dry.