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Kobbari Annam

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Published under: Rice

Basmati Rice – 1/4 kg, washed and drained
Oil – 3 tblsp
Urad Dal – 1 tsp
Chana Dal – 2 tblsp
Mustard Seeds – 1 tsp
Dry Red Chillies – 5, broken
Green Chillies – 2, sliced
Garlic – 2 cloves, finely chopped
Ginger – 1 small piece, finely chopped
Curry Leaves – 1 sprig
Turmeric Powder – 1/4 tsp
Asafoetida Pwder – 1/4 tsp
Salt – 1 tsp
Coconut – 150 gms, roasted until golden brown
Water as required

For Garnish:
Coriander Leaves
Coconut – 1 tblsp, grated

1. Boil rice for 5 minutes.
2. Drain and spread out to cool.
3. Heat oil in a pan.
4. Fry the mustard seeds, chillies, ginger and garlic for 45 seconds.
5. Add urad dal, chana dal, curry leaves and turmeric.
6. Fry until the dals turn golden.
7. Add asafoetida, salt, grated coconut and rice.
8. Mix thoroughly.
9. Remove from heat and keep for 1 hour to allow the flavours to penerate.
10. Reheat and garnish with coriander leaves and coconut.
11. Serve hot.

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