Malabar Muslim Style Thenga Choru Recipe | Coconut rice Kerala style
Check on this Malabar Muslim cuisine with the delightful Thenga Choru recipe. I got this recipe from a traditional malabar muslim cookery book and this recipe sounded interesting to me. This traditional coconut rice dish, made with aromatic jeerakasala rice and a blend of spices, promises an authentic flavour.
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Video recipe:
Recipe:
Ingredients:
- 1 cup jeerakasala rice
- 1/2 tsp fennel seeds
- 1 tsp coriander seeds
- 3 cm cinnamon (2 pieces)
- 2 cloves
- 1 cardamom
- 1/4 tsp turmeric powder
- 1.5 tsp oil
- 1 onion, thinly sliced
- 1 green chilli, broken
- 1 cup coconut milk
- 1 cup water
- Required salt
- Chopped coriander leaves for garnish
Instructions:
- Prepare the Rice:
- Wash 1 cup of jeerakasala rice thoroughly and drain it completely.
- Spice it Up:
- Dry roast fennel seeds, coriander seeds, cinnamon, cloves, and cardamom in a pan.
- Grind the roasted spices with turmeric powder to form a coarse paste.
- Sauté Onions and Green Chilli:
- Heat 1.5 tsp oil in a pan, add thinly sliced onions and broken green chilli.
- Sauté until the onions turn soft.
- Add Spice Paste:
- Introduce the spice paste to the pan and cook until the raw aroma fades.
- Combine Coconut Milk and Water:
- Mix 1 cup of coconut milk with 1 cup of water and add it to the pan.
- Season with salt and give it a good mix.
- Cooking the Rice:
- When the mix starts boiling, toss in the washed and drained jeerakasala rice. Mix thoroughly.
- Cover and cook on medium heat until the rice is done.
- Adjust Consistency:
- Keep some hot water on standby. If the rice needs more cooking, add 1/4 cup hot water at a time.
- Final Touch:
- Sprinkle chopped coriander leaves and give it a final mix.
- Serve and Enjoy:
- Enjoy this Thenga Choru with your favorite spicy curry
Enjoy the warmth and flavor of this dish with a side of your preferred spicy curry. Happy cooking!
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