Saturday, 19 October 2013

Malabar coconut rice/ Thenga choru

My grandmother used to cook this with great taste I prepared it 2 to 3 time but never reached her taste. I think more than ingredient she is adding love and care. She prepare spicy sardine fry for this and fish curry. I really miss that hot coconut rice and fish.

        You may also like vegetable pulou, Tomato rice, Jeera rice 
Rice (jeerakashala/any small rice)         : 1 kg
Shredded coconut (to extract milk)        : 3 cup
Crushed shallot                                     : ½ cup
Green chilli                                           : 2
Turmeric powder                                  : 1 tsp
Coriander powder                                 : 1 tsp
garam masala (optional)                         : ½ tsp
Clove                                                   : 3
Cinnamon                                              : 1 inch stick
Fennel seed                                           : 1 ½ tsp
Curry leaf                                            : 5 stalk
Salt to taste
Ghee                                                    : 2 tsp
Oil                                                       : 1 tbsp
1.     From 3 cup of shredded coconut, extract 3 cup of first extract and 3 cup of second extract and keep aside
2.    Heat a cooking pot (heavy bottom) add ghee and oil
3.    Then add cinnamon, fennel seed and clove stir well and add crushed shallot
4.    Once nice start to  spread pour coconut milk (you can add both extract at same time) mix nicely
5.    Add turmeric powder, coriander powder, garam masala, chopped green chilli, curry leaf and salt
6.    Once it started to boil add washed rice into it (usually I use jeerakashala rice but this time I used sona ponni rice )
7.    Close the lid and cook for 20 minute mix intermittently
8.    If it is too sticky uncover the pot and cook without lid for  5 minutes

9.    Serve hot with any curry (I prefer spicy fish curry)

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