Thenga Choru / Malabar Coconut Rice


2 cups parboiled rice, washed
3 cups of coconut milk (extracted from 1 1/2-2 cups of grated coconut)
8-10 shallots or 1 onion, thinly sliced
1 1/2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp fennel seeds
2 cardamoms
2 cloves
2 small pieces of cinnamon
2 tbsp ghee
salt to taste


  1. Grind coriander powder, turmeric powder and fennel seeds together and keep it aside.
  2. Heat ghee in a pressure cooker and saute sliced onion/ shallots.
  3. Add cinnamon, cardamom, cloves and ground masala paste and mix well.
  4. Add drained rice, 3 cups of coconut milk, 3 cups of water and salt and mix well.
  5. Pressure cook the rice on medium flame for one whistle and then keep it on low flame for 10 minutes. Switch off the flame.
  6. Open the pressure cooker when the pressure releases and then serve with any spicy non-veg curry…
  • You can also prepare the thenga choru without adding coriander powder and fennel seeds.


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