Kobbari Annam with Kobbari Paalu (Coconut Rice with Cocnut Milk)

Rice - Cook 3 cups of Rice in a tbsp of Butter / Ghee, 5 cups of Water and 1 cup of Coconut Milk. Let it cool.

Tempering - Heat a tbsp of Oil in a pan, saute 1½ tsp of Mustard seeds, 3 tsp of Chana dal, 3 tsp of Urad dal, 3 tsp of Peanuts, 4 tbsp of Chopped Cashews, 4 tbsp of Raisins, few Red Dry Chilies, few Curry Leaves and 3 tsp of Chopped Ginger. Once the dals are roasted, add 2/3 cup of Grated Coconut, Salt to taste and remove from heat. Add this tempering to the cooled rice and serve warm.
For making coconut milk - Soak 1 grated coconut in 2½ cups water for 1 hour. Grind in a mixer using same water. Strain to extract the milk. Repeat process with the residue twice. Press out till residue is crumbly. The milk prepared at home has water content in it so 2½ cups can be used with rice to cook rice.