Coconut rice also called Thenga choru in Tamil is a south Indian rice dish. It is made using fresh coconut milk and rice. It is similar to ghee rice except for the coconut milk. This rice goes well with non vegetarian gravies like chicken/ mutton. Some even like to have it with fish curries.

You don’t need basmati rice or jeera  rice,  but ordinary white rice that you make at home everyday. I’m using ponni rice (also called Tamil ponni) which is medium sized grains.

Using fresh milk from coconut gives it a delicious taste. You can also substitute with coconut milk powder.

For 2 persons,

Ingredients –

1 cup white rice

2.5 to 3 cup water

1 cup grated coconut

4 tbsp coconut oil

Cinnamon,cardommom and cloves,bay leaf (optional)

1/2 onion chopped

1 tbsp ginger garlic paste

1 slit green chilli

1/4 tsp fenugreek seeds (optional)

Curry leaves

Salt

Directions

1. Wash and soak the rice for 15-30 minutes.

2. In a blender, add the grated coconut and 1 cup warm water. Blend and strain the milk. Add one more cup water to the blended coconut and blend again and strain. This will give 2 cups of coconut milk. Set aside.


3. In a deep vessel, heat the coconut oil and add whole spices. Add fenugreek seeds (for pleasant smell).


4. Add in the chopped onions, green chilli and ginger garlic paste. Add in some curry leaves.


5. Sauté for a minute till onion turns translucent.

6. Add in the  2 cups of coconut milk with half a cup of water (2.5 cups total).

7. Mix in salt and as soon as it boils, keep the flame in simmer and close lid.

8. Open the lid after 10-15 minutes. Check if the rice is cooked to your liking. If you want it to cook more, add half a cup of hot water, stir and cook for 3 more minutes.

9. Yummy coconut rice is ready to be served. Serve it hot with chicken/mutton gravy.

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