Indian Coconut Rice - Kobbari Annam

Indian Coconut Rice - Kobbari Annam

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About this recipe: This is a classic south Indian dish, which is a superb way of using up leftover rice. It's also relatively quick to make. Serve it for lunch or a light dinner.


Serves: 4 

  • 2 tablespoons coconut oil
  • 2 tablespoons ghee (clarified butter)
  • 30g raw cashews
  • 3 dried red chillies or crushed chillies to taste
  • 2 tablespoons skinned split black lentils (urad dal)
  • 1 tablespoon split Bengal gram (chana dal)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 80g fresh coconut, grated
  • 4 green chillies, halved lengthways
  • 2 sprigs fresh curry leaves
  • 1/4 teaspoon asafoetida powder
  • 550g cold, cooked white rice
  • salt to taste
  • 2 tablespoons sesame seeds, toasted

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Heat the coconut oil and ghee together in a large frying pan over medium heat; fry the cashews in the hot mixture until golden brown. Remove the cashews using a slotted spoon to a bowl; set aside. Add the red chillies/crushed chillies, urad dal, chana dal, mustard seeds and cumin seeds to the remaining oil. When the seeds begin to splutter, add the coconut, green chillies, curry leaves and asafoetida powder; cook together for 1 minute before adding the rice. Season with salt. Stir the mixture, breaking the rice apart into individual grains with the back of the spoon; cook and stir until the rice is thoroughly reheated, 8 to 10 minutes. Garnish with the cashews and sesame seeds. Serve warm or at room temperature.

Difficult ingredients

Coconut oil can be found online. Skinned split black lentils, split Bengal gram, fresh curry leaves and asafoetida powder can be found in Indian/South Asian stores.

Coconut oil substitution

Use groundnut oil.

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