Ke Thega Choru | Malabar Thenga Choru Recipe | Kerala Style Coconut Rice Recipe F

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Thega Choru | Malabar Thenga Choru Recipe | Kerala Style Coconut Rice Recipe

Malabar Coconut Rice

 Thega Choru | Malabar Thenga Choru Recipe | Kerala Style Coconut Rice Recipe

The majority of Muslim homes in Kerala's Malabar region cook the popular rice meal known as thenga choru, or coconut rice. This straightforward, rich, and powerfully aromatic rice is perfect for birthday parties and small gatherings.  In various regions of Malabar, preparation is done in a variety of distinct methods.  Let's discuss how to prepare Malabar thenga choru today.

    Malabar Coconut Rice - About

    Before Biriyani won over the hearts of Muslims, Northern Keralans made a highly popular rice dish called Malabar Coconut Rice. Many elders still favor dining this traditional Malabar breakfast dish during their festivals. The natural flavor derived from the ghee, spices, and coconut makes the thenga choru taste wonderful and royal despite its use of very basic ingredients.

    In South India, there are a plethora of recipes for coconut rice. One of the most well-known South Indian coconut rice recipes, thenga sadam, has already been shared on our site. The recipe for Malabar coconut rice differs significantly from this traditional Tamil dish ,thenga sadam. The recipe depicts how rice is typically prepared in Malabar, Kerala.

    You may recall the most basic but flavorful Malabar rice variation, ghee rice, from the region's renowned Malabar cuisine. It serves as the foundation for many Malabar biriyani recipes. Try it out if you haven't already.

    Ingredients of Malabar Coconut Rice

    • Rice :- Thenga choru can be made with any standard variety of rice. You can use rice such as matta, kuruva, jeerakasala, basmati, etc.

    • Coconut :- Thenga choru's primary component is coconut. In addition to flavor, it imparts taste.

    • Shallots : - Small onions or shallots are used as flavorings.

    • Green chilly :-Green chilies are utilized for flavor only, not for heat, so choose any low heat chilies.

    • Curry leaves - For flavor.

    • Dry spices - Cumin seeds and fenugreek seeds are used as dry spices.

    • Turmeric powder: - Turmeric powder is an optional ingredient. 

    • Ghee:- Use any good brand.

    • Salt.

    Malabar Thenga choru - Expert's tips

    1. Malabar style thenga choru is a traditional Kerala dish. Using items that were readily accessible, people in Kerala used to create this rice. Thenga choru, among other cuisines, started using coconut as a key component perhaps as a result of the abundance of coconut trees. The thenga choru tastes fantastic when the coconut is freshly grated. I believe that frozen or desiccated coconut actually lessens the flavor.
    2. Any sort of rice, such as matta, kurva, basmati, jeerakasala, etc., can be used to make thenga choru. However, make sure to adjust the amount of water according to the type of rice you select. Only then will we be able to make rice that is perfectly cooked and separated. Just like when making biriyani or ghee rice, we just need two cups of water to prepare one cup of basmati or jeerakasala rice. However, because matta and kurva rice cook more slowly than the other two varieties, they need approximately three cups of water for every cup of rice.
    3. I'll advise you to utilise little onions or shallots when we discuss onions. It is perhaps the finest option for obtaining a traditional flavor. But you can also use the same quantity of large red onions.
    4. Fenugreek seeds can be considered the fundamental and essential spice when discussing the primary spices used in the preparation of tenga choru. You can also add any whole spices, such as cardamom, cinnamon, clove, or star anise, as well as any fragrant Kerala spices, such as cumin or fenugreek, in addition to this compulsory ingredient. However, be careful not to overpower the primary ingredients while utilizing them.
    5. You can use coconut oil or ghee. Both are delicious. Use ghee, though, if you are preparing the dish for your children or for special occasions. The dish tastes wonderful with ghee.

    Variations Of Thenga Choru

    Every Malabarian home would have a different thenga choru recipe. Ingredients will somewhat differ between each.

    • Simple Malabar Coconut Rice Recipe -  uses shallots, fenugreek, water, coconut, and rice. Everything is prepared using the pressure cooker or the pot technique.

    • Regular Thenga choru - makes in the manner that we have covered above. uses ghee, fresh coconut grated, turmeric, and other dry spices.

    • Thenga choru with coconut milk - Coconut milk is also used to prepare thenga choru. The same amount of grated coconut is used to make coconut milk, which is then substituted for water.

    Malabar Thenga choru - Serving suggestions

    Thenga choru is typically served with some sort of meat-based dish. As I mentioned, the Muslim community in Kerala prepares this meal. Beef curry is a typical side dish. If you dislike beef, you can substitute any hot chicken or mutton curry. Please review the suggestions we have.

    How to Make Kerala Style Coconut Rice

    Thega Choru | Malabar Thenga Choru Recipe | How To Make Kerala Style Coconut Rice 

    Thenga Choru

    Coconut flavored Rice

    Preparation time: 35 minutes | Cooking time: 12 minutes | Total time: 47 minutes


    • 1.5 cup basmati rice  or any regular rice varieties like matta rice, kuruva rice, jeerakasala, sona masoori etc.
    • 3/4 cup freshly grated coconut
    • 10 shallots, peeled and finely chopped or half big onion, finely chopped
    • 2 green chilies, slit lengthwise
    • 1 big springs of curry leaves
    • 3/4 tsp fenugreek seeds 
    • 1/2 tsp cumin seeds
    • 1/2 tsp turmeric powder
    • 3 cups water
    •  Salt to taste
    • 1 tbsp ghee

    Malabar Thenga choru Recipe with Step by Step photos 

    1. For the preparation of today's thenga choru, I used basmati rice because I feel it to be much simpler and tastier than other types.
      Kerala Coconut Milk

    2. To ensure that the rice turns soft and cooks exactly on time, soak the rice in fresh water for thirty minutes as directed on the package.
      Malabar coconut milk

    3. After 30 minutes, wash the rice in fresh water at least three times or until the water is clear. After that, drain and set aside.
      Thenga choru

    4. Over high heat, heat a pot. When the pot is hot, turn down the flame to medium, then add the ghee.
      Thenga choru

    5. Once the ghee has melted, add the fenugreek and cumin seeds. Sauté till fragrant.
      Thenga choru

    6. Next, add the shallots that have been finely diced and continue to cook until they are tender. No need to brown the onions; simply sauté them till tender.
      Thenga choru

    7. Add salt to taste and pour water. Use two cups of water for every cup of rice while cooking rice in a pot. Use one and a half cups of rice instead of one cup when using the pressure cooker method.
      Thenga choru

    8. Add the other ingredients, including the coconut, turmeric powder, curry leaves, and green chilies. Then, let it come to a boil after thoroughly mixing.
      Thenga choru

    9. Put the rice in the water after it has reached a rolling boil.
      Thenga choru

    10. Simmer the flame while covering the pan with its lid. Cook the rice steadily over a low burner until all the water has evaporated and the rice has become cooked.
      Thenga choru

    11. Turn off the burner once the rice is fully cooked and is ready. Then, using a spoon or fork, slowly and steadily separate the rice grains.
      Malabar Coconut Rice

    12. Enjoy with any spicy non-veg curry or with raita and pickle.
      Kerala coconut Rice

    Happy cooking 


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