Kerala coconut rice | Thenga choru

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

Coconut matta rice