- Par Boiled Rice / Puzhukkallari: ½ kg
- Grated coconut : 2 cups
- Cumin seeds : ¼ tsp
- Turmeric powder : ¼ tsp
- Green chillies : 3 nos (Vertically sliced)
- Ginger, crushed : 1 tbsp
- Oil : ½ cup
- Ghee : 1tbsp
- Curry leaves : 2sprig
- Salt : needed
Thenga choru / Coconut rice was a popular Malabar rice variant before Biriyani conquered the Muslim kitchens. Its still prepared in most of the Kerala Muslim houses. Its even considered as poor man’s Biriyani. Now a days people serve thenga choru for small events / functions and get together.
Preparation of thenga choru
- Wash the rice well and drain it and keep it aside.
- In a mixer blend the grated coconut with water and extract the first coconut milk using a filter.
- Again blend the filtered residue with water, filter it again so as to make it approximately 6 glasses of coconut milk. Keep it aside.
- Heat a pressure cooker and pour the ghee and oil it.
- Add the green chillies, ginger and sauté it.
- Add the turmeric powder, curry leaves, cumin seeds and stir well.
- Pour the coconut milk and stir.
- Add salt.
- Add the drained rice to the boiling coconut milk and mix well.
- Close the pressure cooker with the lid.
- Cook it for up 2 whistles.
- Stir the rice when pressure goes out and let the flame in simmer mode to dry if it is wet.
- Serve it hot with beef curry, Mutton curry or chicken curry.