Malabar Coconut rice/ Thenga Choru

Name: Malabar Coconut rice/ Thenga Choru
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tsp Jeera; 1 cup Rice washed; 2-3 teaspoon Ghee; 2-3 teaspoon Coconut oil; 6 Shallots thinly sliced; To taste Green chilli sliced; 2 Cardamom; 2 Cloves; 1/2 tsp Cinnamon; 4-5 Pepper corns; 1/8 teaspoon Turmeric; 1/2 teaspoon Coriander powder; 2 pinch Fenugreek seeds; as needed Salt; 1 cup Thick coconut milk; 1 cup Water; 5-6 Curry leaves

Pavithra Prasadkumar @cook_14253304

At present Riyadh, Saudi Arabia

#indiankitchen

Try it you will love it

#indiankitchen

Try it you will love it

Pavithra Prasadkumar @cook_14253304

At present Riyadh, Saudi Arabia

#indiankitchen

Try it you will love it

#indiankitchen

Try it you will love it

Saved

Ingredients

20 minutes

2 servings

1 tspJeera
1 cupRice washed
2-3 teaspoonGhee
2-3 teaspoonCoconut oil
6Shallots thinly sliced
To tasteGreen chilli sliced
2Cardamom
2Cloves
1/2 tspCinnamon
4-5Pepper corns
1/8 teaspoonTurmeric
1/2 teaspoonCoriander powder
2 pinchFenugreek seeds
as neededSalt
1 cupThick coconut milk
1 cupWater
5-6Curry leaves

Saved

Steps

20 minutes

1

Heat a cooking pot on medium heat add ghee and coconut oil once heated add shallots, whole spices, green chilli and fennel seeds and sauté well
2

One the shallots turns into golden brown colour add rinsed rice and mix well
3

Then add thick coconut milk, water, turmeric powder, coriander powder, curry leaves and needed salt and mix well
4

Close the lid of the pot and keep it on medium low heat until water is absorbed
5

Serve hot by garnishing with fried golden shallots and coconut flakes
6

It goes well with spicy fish curry and chicken curry