Close Window Print

Coconut Rice | How to make Coconut Rice | Thengai Sadam | Nariyal Chawal | Kobbari Annam

Breakfast Recipes | vegetarian

  • Prep Time 5 Mins
  • Cook Time 15 Mins
  • Servings 2

Ingredients

  • 1 cup Rice
  • 1 3/4 liter Dilute Coconut Milk
  • 1/4 cup Water
  • Salt
  • For seasoning
  • 2 tbsps Oil
  • 15 Cashew Nuts
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Bengal Gram
  • 1 tsp Black Gram
  • A Sprig Curry Leaves
  • 4 Sliced Green Chillies
  • 1 cup Raw Coconut Grated (Half a Coconut)
  • Green Coriander – a little

Instructions

  1. Add Water and Coconut Milk to the Rice. Cover the Cooker and let there be two whistles on medium flame and one whistle on high flame.
  2. Once the steam is out, add salt while still hot, mix well and set aside.
  3. Heat Oil for seasoning, add Cashew Nuts first and then add the rest one by one. Finally, add the grated coconut and fry for 30 seconds. Add the seasoning to the Coconut Rice.
  4. Sprinkle some grated Green Coriander and serve.