Thenga Choru

Method

1. 1

   Cook and cool rice: Cook 2 cups raw white rice with slightly less water for separate grains. Spread on a plate and cool completely.

2. 2

   Make coconut milk: Blend 1.5 cups freshly grated coconut with 1.5 cups warm water. Squeeze and strain twice for rich coconut milk.

3. 3

   Heat coconut oil: Heat 3 tbsp coconut oil in a wide heavy-bottomed pan.

4. 4

   Temper spices: Add 1 tsp mustard seeds and wait until they pop. Add 1 tbsp chana dal and fry until golden. Add 2 dried red chillies and 1 sprig curry leaves.

5. 5

   Add shallots: Add 8 finely sliced shallots and fry on medium heat 5 minutes until translucent.

6. 6

   Add green chillies: Add 3 slit green chillies and cook 1 minute.

7. 7

   Add grated coconut: Add half cup fresh grated coconut. Fry 2 minutes until nutty smelling but not brown.

8. 8

   Add rice: Add cold cooked rice to the pan. Fold gently to mix with the coconut tempering. Season with salt.

9. 9

   Add coconut milk: Pour 4-5 tbsp thick coconut milk over the rice and fold gently.

10. 10

    Serve: Adjust salt. Drizzle a little fresh coconut oil on top. Thenga Choru is best served at room temperature with pickle, papad and Kerala-style curries.