Tenga choru Coconut rice
Tenga choru Coconut rice

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, tenga choru coconut rice. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

THENGA CHORU - COCONUT RICE KERALA STYLE #sumiskitchen #keralafoodrecipes #cooking #food #healthyfood #stayhomestaysafe Hello everyone, welcome to sumis. 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 Stir the rice when pressure goes out and let the flame in simmer mode to dry if it is wet.

Tenga choru Coconut rice is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Tenga choru Coconut rice is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have tenga choru coconut rice using 11 ingredients and 6 steps. Here is how you can achieve that.

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

This delicious coconut rice is a cinch to make & tastes mind blowing if you have fresh grated coconut. Coconut rice is goes great with curry! Now, add the cashew nuts and stir until golden. Heat coconut oil in a pan at medium heat.

Steps 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.

Splutter mustard seeds and fry dry red chilies. Next add urad dal and cashews and stir until golden. Stir until curry leaves turn crispy. Mix well and add grated coconut. Saute for a few seconds and add cooked rice.

So that’s going to wrap it up for this exceptional food tenga choru coconut rice recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!