Coconut Rice ( Thenga Choru )

Coconut Rice ( Thenga Choru )
  • Serves: 7 people
  • Prep Time: 25 Mins
  • Cooking: 1 Hour
Add Comment

Thenga choru/ Coconut rice was a Malabar rice variant before Biriyani conquered the Muslim Kitchens. The generous use of coconut is a characteristic feature of south Indian cooking. Coconut rice is a typical dish that is sure to be relished by all those who like the rich, creamy flavour and texture of coconuts.
This rice as I said is a common staple in South of India. It works great with leftover rice and if you have grated coconut ready on hand, then this is a cinch to make. Frozen coconut would work, but for some reason I really don’t like that bland taste that it gives no matter what I try. Fresh is the way to go for this.
Coconut rice is a very simple recipe and can be done even by those who do not know cooking, provided they know how to cook rice. In this coconut rice I have added turmeric powder, green chilli, a half tomato, ginger etc. Moreover ginger aids in digestion. If you want your coconut rice to be yummy be generous in adding coconut.
This easy coconut rice doesn’t need any side dish, it tastes great on its own. Quick and easy to make, this coconut rice recipe will come in handy for those times when you want to make dinner extra special without going to a lot of extra work. ENJOY! 



  1. Blend the grated coconut by pouring water in a mixer jar
  2. .
  3. Extract the coconut milk from it using a filter
  4. .
  5. Squeeze it again and make it approximately 6 glasses of milk and keep aside the coconut milk.
  6. Slice onion, tomato and green chilly.
  7. Heat a pressure cooker and pour the ghee and oil it.
  8. Put the sliced onion and sauté it.
  9. Put tomato, green chilly and ginger and sauté it too.
  10. Add turmeric powder, chilly powder and coriander powder and stir well using a stirrer.
  11. Pour the coconut milk and stir.
  12. Put the cinnamon.
  13. Add salt to taste.
  14. Clean the rice with water.
  15. Put it into the boiling coconut milk and mix well.
  16. Close the pressure cooker with a lid and cook it for 2 whistles.
  17. Stir the rice when pressure goes out and let the flame in simmer mode to dry if it is wet.
  18. Switch off the fire when the rice cooks.
  19. Serve it hot with garlic chutney or chicken curry or meat curry…

Share with

You may also like

Comments (0)

  • No comments. Be the first to add the comment. Add Comment