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Spinach Coconut Rice

12 Nov

Palakura Kobbari Annam.

Frozen spinach is cooked in oil along with onion and finished with ground coconut and cilantro. Basmati rice is cooked separately and mixed with the spinach coconut mixture. Serve spinach coconut rice immediately.
Makes: around 2 Servings of Spinach Coconut Rice.


Basmati Rice 1 Cup
Frozen Spinach 1 1/4 Cups
Onion 1 Medium
Green Chiles 3 – 4
Fresh or Frozen Coconut 1/4 Cup
Cilantro 1/2 Cup Packed
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash basmati rice under fresh water and cook in 1 3/4 Cups of water till all the water has been absorbed.
Wash frozen spinach under water and squeeze away the excess water.
Peel and slice the onion.
Remove stems, wash and slice the green chiles.
Wash the cilantro leaves.

If using frozen coconut, leave it outside for few minutes or microwave the coconut for half a minute.
Coarsely grind the coconut and cilantro using a grinder and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced onion.
Fry till onion turns translucent and start to brown around the edges.
Stir in green chiles and fry briefly.
Add the squeezed spinach and salt
Stir and cook covered for around 5 minutes.
Uncover, stir and fry on medium flame till spinach is completely cooked (around 5 minutes).
Stir in ground coconut cilantro mixture and salt.
Fry for a minute or two and remove from heat.
Fluff the basmati rice and add to the pan containing the spinach mixture.
Mix carefully and serve spinach coconut rice immediately.
Notes: Make sure spinach is cooked well.

Suggestions: Prefer frozen spinach if available for the right texture.
Variations: Add few broken cashews before talimpu ingredients if desired. Check other spinach rice recipes here.
Other Names: Spinach Coconut Rice, Palakura Kobbari Annam.