Kobbari Annamu

**************************************************

Rice is the most important staple food for most parts of the world. There are many varieties of rice, few being aromatic fragrant rice. It's an important factor for nutrition and caloric intake. In South India, rice is the main staple grain compared to the rest of India, where wheat flour is more common. Traditional method for people in South India is to serve all the dishes along with the rice. Kobbari Annam aka Coconut Rice is very much famous in Andhra and is too delicious to eat. It's simple, easy and a very light rice dish.

Ingredients
*************
Rice         1 cup washed, soaked for 1/2 hour, cooked with a tsp. of oil, keep aside
Ghee                              3 tbsps.
Oil                                 1 tbsp.
Cloves                           6
Cinnamon                       1"
Bay Leaf                         3
Cardamom Pods              6
Cashewnuts                    3 tbsps.
Urad Dal                         1 tbsp.
Chana Dal                       2 tbsps.
Fresh Grated Coconut      2 cups
Curry Leaves                  few
Green Chillies                3 slit lengthwise                              
Salt                               to taste

Method
*********

• In a large frying pan, add 1tbsp ghee and let it heat. Add cashewnuts, chana dal and urad dal and roast till the dals are slightly red. Remove and keep aside.
• In the same pan, add the remaining ghee and oil. Once it's hot toss in the cloves, cardamom, cinnamon stick, bay leaves and let sautee for a min. Now add curry leaves and slit green chillies and sautee them for a min.
• Once sauteed, add freshly grated coconut and mix well. Fry till the rawness of the coconut disappears.
• Combine coconut with the whole garam masala and add salt as per your taste. Stir in between to avoid the coconut sticking to the surface of the pan for 5-6 mins.
• When a nice aromatic fragrance begins, add the cooked rice and combine well. (Donot mash the rice. Be gentle enough while mixing and combining all the ingredients with rice.)
• Stir for 5 mins. and turn off the heat.
• Garnish coconut rice with the roasted cashewnuts, chana dal and urad dal and combine well.
• Cover and let stand for 1/2 hour before serving for all the flavors to combine together.
• Authentic, Traditional, Delicious Kobbari Annamu is ready.