Kobbari Annam

Ingredients

• - coconut rice Andhra style
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/4 cup fresh grated coconut
• - Salt to taste

Method

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. Wash and soak rice: Wash 2 cups raw white rice until clear. Soak 20 minutes. Drain.
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. Add shallots and green chilli: Add 6 sliced shallots and 3 slit green chillies. Fry 5 minutes until soft.
5. Add grated coconut: Add 3 tbsp fresh grated coconut. Fry 2 minutes until lightly fragrant.
6. Add drained rice: Add the drained rice. Toss gently in the coconut tempering for 2 minutes.
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. Cook covered: Reduce to the lowest heat. Cover tightly. Cook 15 minutes without lifting lid.
9. Rest: Turn off heat. Keep covered 5 minutes.
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.