Kobbari Annam ~ Thengai SaadamIngredients :Cooked Rice : 2 to 3 cups
Fresh Coconut pieces : 1 cup
Green Chillies : 2 or 3
Whole Red Chillies : 2
Peanuts : 2 tsp
Cashews : 1 tsp
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Curry Leaves : 1 stem
Oil : 1 tbsp
Salt to taste
Method :
Grind the chopped coconut into a paste and set aside. Heat a tablespoon of oil in a vessel. Add the mustard seeds, chana dal, urad dal and peanuts and fry till they turn into golden color. Now add the cashews, slit green chillies, red chillies and curry leaves and fry for a minute. Add the coconut and fry for few seconds. Now add the cooked rice and salt to it and mix well. Heat for 2 minutes and switch off the flame. Serve hot.
Other Names : Thengai Saadam, Thenga Choru, Thengina Anna, Nariyal Chawal, Kobbari Annamu.
Kairali sisters says
Delicious!!!
SE says
hey..thanks for stopping by..following you...nice pic
SE says
hey..thanks for stopping by..following you...nice pic
divya says
looks perfect.. very tempting clicks !!
Priya (Yallapantula) Mitharwal says
one of the best kobbari annam presentations I have ever seen, lovely 🙂
My attempt at The Julie/Julia project says
An all time favourite 🙂
Wonderful presentation 🙂
Pavithra says
My fav one dear, looks too good and tempting. Any vepudu with kobbari annam mmmmmmmm delicious.
Jisha says
looks so delicious...loved it..
Sowmya says
Ah...so inviting..My fav rice variety...lovely click!
Sayantani says
the madirs here serve this as prasad and we just love it. bookmarked.