Kobbari Annam

Method

1. 1

   Make coconut milk: Blend 1.5 cups freshly grated kobbari (fresh coconut) with 1.5 cups warm water. Squeeze and strain for thick coconut milk. Repeat for thin milk.

2. 2

   Wash and soak rice: Wash 2 cups raw white rice until clear. Soak 20 minutes. Drain.

3. 3

   Heat ghee and temper: Heat 2 tbsp ghee. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal, 2 dried red chillies and 1 sprig curry leaves.

4. 4

   Add shallots and green chilli: Add 6 sliced shallots and 3 slit green chillies. Fry 5 minutes until soft.

5. 5

   Add grated coconut: Add 3 tbsp fresh grated coconut. Fry 2 minutes until lightly fragrant.

6. 6

   Add drained rice: Add the drained rice. Toss gently in the coconut tempering for 2 minutes.

7. 7

   Add coconut milk: Add 1 cup thick coconut milk and 1.5 cups thin coconut milk. Add salt. Stir once and bring to a boil.

8. 8

   Cook covered: Reduce to the lowest heat. Cover tightly. Cook 15 minutes without lifting lid.

9. 9

   Rest: Turn off heat. Keep covered 5 minutes.

10. 10

    Serve: Fluff gently with a fork. Kobbari annam should be fragrant and every grain coated with coconut milk. Serve with any curry or raita.