Tenga choru Coconut rice
Tenga choru Coconut rice

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tenga choru coconut rice. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Thenga choru / Coconut rice was a popular Malabar rice variant before Biriyani conquered the Muslim kitchens. Its still prepared in most of the Kerala Muslim houses. Its even considered as poor man's Biriyani. Now a days people serve thenga choru for small events / functions and get together.

Tenga choru Coconut rice is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Tenga choru Coconut rice is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have tenga choru coconut rice using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Tenga choru Coconut rice:
  1. Take 1 Cup Basmati rice
  2. Prepare 1 coconut (scrapped)
  3. Take 1 Onion sliced and fried
  4. Prepare handful Cashew
  5. Prepare 3-4 Cloves
  6. Make ready 8-10 pepper corn
  7. Take 1 Bay leaf
  8. Take to taste Salt
  9. Get 1 tsp Turmeric powder
  10. Get 2 tbsp Ghee
  11. Get as needed Oil to fry onion and cashew

Serve hot with any meat curry of your. 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.

Instructions to make Tenga choru Coconut rice:
  1. Take scrapped coconut in mixie. Add half glass lukewarm water and run it for 10 minutes with few gap. After that strain the milk. That will be first Coconut milk.
  2. Run mixie again with half glass of water. Strain it. That will be second coconut milk.
  3. Take basmati rice, wash it. In cooker, add ghee, pepper, cloves and bay leaves. After that add rice (without water). Roast it on low flame.
  4. On other side, in pan take oil. Fry cashew. Once it is turn slightly red take out from oil. Same oil, fry onion - keep it in side.
  5. Once basmati rice roasted, add second coconut milk and cook it on medium heat. Once milk evaporated add first milk, salt and turmeric and mix it properly.
  6. Cook it on low flame for another 10 to 15 minutes. Garnish with fried onion and cashew. Serve with onion raita.

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. When the rice is cooked the coconut milk would have completely evaporated. You can see small holes in the rice.

So that is going to wrap it up with this special food tenga choru coconut rice recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!