Kerala coconut rice | Thenga choru


Kerala coconut rice


Cuisine Style: Kerala, Tamil Nadu,South india | Preparation & Cooking Time: 20 minutes | To Serve: 3 | Type : Lunch, Rice | Take with : Pappadam, Pickle, Papad, appalam, chips, chutney, Stir fry or fry, varuval

Ingredients

  • Kerala Rice* - 2 cups [Boiled]
  • Coconut – 1 cup [grated]
  • Carrot – 3 tbsp [grated]
  • Ground nut [groundnut, nilakkadalai]– ¼ cup [Roasted & peeled]
  • Cashew Nuts- 10
  • Green Chilli – 1 [slit]
  • Ginger- 1 inch[finely chopped]
  • Dry red chilli - 2
  • Curry leaves - 1 spring
  • Mustard seed - 1 tbsp
  • Bengal gram - 3 tbsp
  • Urad Dal - 1 tbsp
  • Peppercorn - 1 tbsp
  • Asafetida - 1 tsp
  • Coconut Oil - 2 tbsp
  • Salt to taste
  • [For uncooked rice, Kerala Rice - 1 cup-water- 3 cups, basmathi rice-1 cup:water-1 ¼ cup, ghee rice 1 cup:water-1 ¼ cup, sona masoori rice -1 cup:Water- 2 ½ cup].

Preparation Method

  • Boil rice, spread over the plate to cool.
  • Heat coconut oil in a pan, add mustard seed & let it splutter.
  • Add Bengal gram, urad dal, groundnut, & cashew nuts saute.
  • Add green chilli, dry red chilli, turmeric powder, roasted ground nuts, cashew nuts, asafetida, ginger and curry leaves one by one. Add grated coconut and salt mix well.
  • Add boiled rice and mix well.
  • Sprinkle coconut oil mix well then cut off heat. serve hot

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