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Thengachoru - Coconut Rice

Ingredients of Thengachoru

Serves: 4

A Muslim dish.

2 cups basmati rice

2 tbsp ghee

1 medium-sized onion, sliced

3 cloves

5-cm stick cinnamon, broken into pieces

2 white cardamoms

1 medium-sized, fresh coconut, grated

2 ½ cups coconut milk (1st extract)

1 tsp salt

Ground to a fine paste:

2 tsp coriander powder

1 tsp turmeric powder

2 tsp fennel seeds (badi saunf)

4 tsp water

Method of Preparation of Thengachoru

  • Wash rice and drain.
  • Heat ghee in a pan, add onions and fry till translucent.
  • Toss in whole spices and fry for a minute till fragrant.
  • Stir in coconut and spice paste, and fry for 5 minutes, stirring constantly.
  • Pour in coconut milk and 1 ½ cups water. Add salt and bring to boil.
  • Stir in rice, bring to boil, lower heat, cover pan and cook till water is absorbed.
  • Serve with a pickle and pappadum.

     
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