Fragrant Kerala coconut milk rice cooked with whole spices and ghee — a simple yet elegant dish from Malabar households.
Ingredients
2 cups basmati or jeerakasala rice
2 cups coconut milk
2 cups water
Ghee
Whole spices
Cashews
Salt
Method
Cook and cool rice: Cook 2 cups raw white rice with slightly less water for separate grains. Spread on a plate and cool completely.
Make coconut milk: Blend 1.5 cups freshly grated coconut with 1.5 cups warm water. Squeeze and strain twice for rich coconut milk.
Heat coconut oil: Heat 3 tbsp coconut oil in a wide heavy-bottomed pan.
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.
Add shallots: Add 8 finely sliced shallots and fry on medium heat 5 minutes until translucent.
Add green chillies: Add 3 slit green chillies and cook 1 minute.
Add grated coconut: Add half cup fresh grated coconut. Fry 2 minutes until nutty smelling but not brown.
Add rice: Add cold cooked rice to the pan. Fold gently to mix with the coconut tempering. Season with salt.
Add coconut milk: Pour 4-5 tbsp thick coconut milk over the rice and fold gently.
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.