Kobbari Annam | Plain Coconut Rice | Narial bath

Recipe Prepared By

Smt Jhansi Lakshmi

*****
Article Written By



Preparation time: 20 minutes
Cooking time: 20 minutes

 

Ingredients:

Vullipayalu (Pyaz, Onions) : 1

 

Pachimirapa (Hari mirch, Green chillies) : 5 or 6

 

Pachi kobbari mukkalu (Nariyal, Coconut pieces) : 1 bowl or 1 coconut

 

Nune or Neyyi (Oil or Ghee) : 4 tablespoons

 

Kothimeera & Pudina (Coriander leaves and mint leaves) : A few

 

Lavangam (Laving, Cloves), Dalchinachakka (Tuj, Cinnamon), Yallukayi (elachi, Cardamom), Biryani aaku (Tej petta, Bay leaf) : A few

 

Uppu (Namak, Salt) : 2 tsp

 

Bhiyamu (Chouka, White Rice) : 2 bowls

 

Skin removed Vellullipaya (Nasan, Garlic) nods : 6-10

 

Allam vellulli (Lasan adu, Ginger & Garlic) paste : 2 tsp

 

Fried jeedipappu (Kaju, Casew nuts) : 10-12 pieces





Procedure


Step 1 :
Cut onion and chillies in to long slim slices (podavu sanna mukkalu)

 

Step 2 : Now blend cococnut pieces in blender by adding 1 glass water, seperate the coconut milk with a filter. Repeat it for 3 times with the same coconut pulp

 

Step 3 : Extract coconut milk from that which comes to 4 bowls





Step 4 : Heat 4 tsp ghee or oil in pressure cooker, add 2 big Biryani aaku (Bay leaf), 10 Lavangam (cloves), 2 big Dalchina chakka (Cinnamon), 5 Yallukayi (Cardamom), 6 Garlic nods, pudina (mint leaves), Sliced Onions

Let them fry for 2 min till onions come in to golden brown colour, now add sliced chillies and corraindar leaves, after 1 min add 2 tsp ginger & garlic paste, mix it well and fry for 2 min

 

Step 5 : Now add cleaned 2 bowls white rice in cooker mix it well and fry for 3 min

 

Step 6 : Now add 4 bowls coconut milk, 2 tsp salt and close the pressure cooker

 

Step 7 : After 1st whistle, wait for 30 sec and switch off the stove

 

Fry kajus in 1 tsp ghee, garnish coconut rice with 10 Kajus and corriandar leaves

Hot hot coconut rice is ready to serve, you can have it with veg or non veg curry or raitha :)





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