Kobbari Annam (Coconut Rice)

This is one of VJ’s favorite things to eat and I don’t know how I started making it, but I always follow the same recipe. Whenever we eat this outside it has a different taste than to what I make it at home. VJ always prefers the one I make at home, because it has no onion, no garlic, and no ginger too. Though ginger can be added. It has a very crisp and fresh taste to it since I make it with fresh coconut and not the frozen one. The only store that gives me broken coconut is TT Asian Grocery in Overland Park. Everyone else who sells coconut sells them whole, but with a simple request at TT they guy breaks it into two, which is easier to take out of the shell once I get home. I literally cannot break the coconut at home and I’ve tried so many ways. Living in the US has its challenges and one of them is this.

I don’t think my mom ever made Coconut Rice before, but she made a lot that I don’t remember. If she made it I don’t know how she makes it. It’s quite a simple recipe that I did not pick up from anywhere. Just kind of followed my heart on what it is I wanted to do. Though I do not like it very much, it is one of VJ’s favorite rice items to eat. Even though I get coconut almost every week, it’s not every week that I make this rice. I make it like maybe once every six months. I love to make coconut pachadi and often make that, or use coconut to make chutney for idli or dosa. The best thing my mom makes is the coconut pachadi, or maybe because of my obsession with it. I love both her allam pachadi and her kobbari pachadi. I still have dreams about her pachadi’s because I crave them every single day. This recipe is better to make with fresh coconut for that taste to be as good as possible.

Ingredients

Rice – 4 cups

Turmeric – 1/2 teaspoon

Salt – As needed

Fresh Grated Coconut – 2 cups

For Tempering:

Oil – 4 tablespoons

Channa Dal – 2 tablespoons

Urad Dal – 2 tablespoons

Peanuts – a handful

Mustard Seeds – 1 tablespoon

Cumin Seeds – 1 tablespoon

Asafoetida – 1/2 teaspoon

Green Chilies – 6 or 8

Curry Leaves – a few (optional)

How to Make

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Step 1: Chop the coconut into little pieces and add them to a blender jar. Pulse them until it is into a fine powder.

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Step 2: In a pan, add the oil. Once the oil is hot add channa dal and urad dal. As they start to change color, add mustard seeds and peanuts. As the peanuts start browning, add asafoetida and cumin seeds.

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Step 3: Fry a little and add the green chilies and curry leaves. Fry for about 30 seconds.

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Step 4: Add turmeric, salt and add the rice. Mix it well. Now add the coconut.

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Step 5: Mix well, until all the coconut and rice are mixed.

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Step 6: Serve with a pickle or sambar of your choice.