Malabar Thenga Choru/Coconut Rice

Malabar Thenga Choru

Malabar Tenga Choru/ coconut rice delicious and fragrant rice. It is your simple regular rice cooked in coconut milk . I used jeerakashala/ kaima rice, a tiny aromatic rice that is common in Malabar region of Kerala. It is very simple yet exotic and perfect for any occasion. If you have sudden guests and do not have much time to make an elaborate dinner or lunch,try this quick and delicious rice. Tenga Choru can be paired with any spicy curry.

Ingredients
Jeerakashala/ kaima rice- 1 1/2 cups
Shallots chopped- 1/2 cup
Ginger chopped- 1/2 tsp
Green chilly-3
Water- 1 1/2 cup
Coconut milk- 2 cup
(use both thin and thick coconut milk)
Grated coconut- 1/2 cup
Turmeric powder- 1/2 tsp (optional)
Fenugreek seeds- 1/3 tsp
Star Aniseed- 2
Ghee- 2 tsp

For garnish
Thinly sliced onion- 1/2
Chopped coconut slices- 2 tsp

Wash and soak rice for half an hour,drain and keep aside.

Heat oil and ghee in a deep quart pan .Add star aniseed and fenugreek seeds.Next add chopped shallots,green chilly and ginger and saute till there is a nice aroma. Add grated coconut,turmeric, salt and saute for two minutes.

To this add the rice and fry in medium flame for two to three minute till the rice changes color and is well coated with the masala. Pour warm water and coconut milk.Cover,reduce flame to medium and cook till all the water is absorbed and the rice is cooked. Switch off the flame and using a fork make the rice fluffy.

In a separate pan heat oil and fry sliced onion and chopped coocnut till golden brown. Pour this over the rice and mix well.Serve coconut rice with spicy chicken curry and raita.