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Kobbari Annam (Coconut Rice) |
"Kobbari Annam is a conventional south Indian dish which makes for a quick lunch or mild dinner. It is likewise a incredible way to dissipate leftover rice."
Ingredients :
- 2 tablespoons coconut oil
- 2 tablespoons ghee (clarified butter)
- 1/4 cup cashews
- three dried purple chile peppers
- 2 tablespoons skinned break up black lentils (urad dal)
- 1 tablespoon break up Bengal gram (chana dal)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 cup grated sparkling coconut
- 4 inexperienced chile peppers, halved lengthwise
- 2 sprigs sparkling curry leaves
- 1/four teaspoon asafoetida powder
- three cups cold, cooked white rice
- salt to taste
- 2 tablespoons toasted sesame seeds (optionally available)
Instructions :
Prep : 10M | Cook : 4M | Ready in : 25M |
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- Heat the coconut oil and ghee together in a big skillet over medium warmness; fry the cashews inside the warm mixture till golden brown. Remove the cashews the usage of a slotted spoon to a bowl; set apart. Add the red chile peppers, urad dal, chana dal, mustard seeds, and cumin seeds to the final oil. When the seeds start to splutter, add the coconut, inexperienced chile peppers, curry leaves, and asafoetida powder; prepare dinner together for 1 minute earlier than including the rice. Season with salt. Stir the aggregate, breaking the rice aside into person grains with the lower back of the spoon; cook dinner and stir till the rice is very well reheated, eight to ten minutes. Garnish with the cashews and sesame seeds. Serve warm or at room temperature.
Notes :
- Reynolds® Aluminum foil may be used to keep food wet, prepare dinner it calmly, and make smooth-up less difficult.
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