Kobbari Annam | Plain Coconut Rice | Narial Bath

Kobbari Annam, also known as Plain Coconut Rice or Narial Bath, is a delightful and aromatic dish that combines the richness of coconut with the simplicity of rice. This traditional recipe is not only flavorful but also easy to prepare, making it a favorite among families looking for a comforting meal. Whether you're serving it as a side dish or as a main course, Kobbari Annam is sure to impress with its subtle flavors and enticing aroma.

Preparation time: 20 minutes
Cooking time: 20 minutes

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Prepare the Onions and Chillies
• Step 2: Extract Coconut Milk
• Step 3: Collect the Coconut Milk
• Step 4: Sauté the Spices and Onions
• Step 5: Add the Rice
• Step 6: Combine Coconut Milk and Seasoning
• Step 7: Cook the Rice

Ingredients

Vullipayalu (Onions): 1

Pachimirapa (Green Chillies): 5 or 6

Pachi Kobbari Mukkalu (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 (Cloves), Dalchinachakka (Cinnamon), Yallukayi (Cardamom), Biryani Aaku (Bay Leaf): A few

Uppu (Salt): 2 tsp

Bhiyamu (White Rice): 2 bowls

Skin Removed Vellullipaya (Garlic) Nods: 6-10

Allam Vellulli (Ginger & Garlic) Paste: 2 tsp

Fried Jeedipappu (Cashew Nuts): 10-12 pieces

Procedure

Step 1: Prepare the Onions and Chillies

Begin by cutting the onions and green chillies into long, slim slices (podavu sanna mukkalu). This will ensure they cook evenly and release their flavors effectively.

Step 2: Extract Coconut Milk

Take the coconut pieces and blend them in a blender, adding one glass of water at a time. Strain the mixture using a fine filter to separate the coconut milk from the pulp. Repeat this process three times using the same coconut pulp to extract a sufficient amount of milk.

Step 3: Collect the Coconut Milk

After straining, you should have approximately four bowls of fresh coconut milk. Set this aside for later use in the recipe.

Step 4: Sauté the Spices and Onions

Heat four teaspoons of ghee or oil in a pressure cooker. Add two large bay leaves, ten cloves, two large cinnamon sticks, five cardamom pods, six garlic nods, mint leaves, and the sliced onions. Sauté them for about two minutes until the onions turn golden brown. Next, add the sliced chillies and coriander leaves. After one minute, incorporate two teaspoons of ginger and garlic paste, mix well, and fry for another two minutes to allow the flavors to meld.

Step 5: Add the Rice

Now, add the two bowls of cleaned white rice to the cooker. Mix it thoroughly with the sautéed spices and fry for three minutes to ensure the rice is well-coated and absorbs the flavors.

Step 6: Combine Coconut Milk and Seasoning

Pour in the four bowls of coconut milk and add two teaspoons of salt to the mixture. Stir well to combine all ingredients, then close the pressure cooker with its lid.

Step 7: Cook the Rice

Allow the pressure cooker to reach the first whistle. After the first whistle, wait for thirty seconds and then switch off the stove. This ensures that the rice is perfectly cooked and infused with the coconut and spice flavors.

Fry the cashew nuts in one teaspoon of ghee until golden brown. Garnish the coconut rice with the fried cashews and freshly chopped coriander leaves to add a delightful crunch and freshness to the dish.

Hot and fragrant coconut rice is now ready to be served. Enjoy it alongside your favorite vegetarian or non-vegetarian curry or a refreshing raitha :)

With its rich coconut flavor and fragrant spices, Kobbari Annam is a perfect addition to any meal. Serve it hot, accompanied by your favorite vegetarian or non-vegetarian curries, or a refreshing raitha. This versatile dish not only satisfies the taste buds but also brings a touch of traditional warmth to your dining table. Enjoy your homemade Coconut Rice with family and friends!