Malabar Thenga Choru may look like a simple coconut rice at first glance, but in many homes – especially in the Malabar region – it’s a dish reserved for special occasions. Whether it’s Ramadan, Eid, or a wedding salkaram, this coconut-rich rice is often on the menu, paired with a spicy beef or chicken roast, and served with pride.
The method is straightforward but brings out deep flavour. I use kaima rice (jeerakasala) – fragrant, short-grained, and perfect for festive dishes. It’s soaked for about 15 minutes, drained, and then cooked gently with grated coconut, a few whole spices like cinnamon, clove, cardamom, and most importantly, coconut milk.
It starts with a spoon of ghee, in which the whole spices are sautéed until aromatic. Then I add grated coconut and roast it lightly, just to remove the raw taste. After that, in goes the coconut milk and rice. If I’m using freshly crushed coconut blended with water, I skip the grated coconut and coconut milk separately – that method makes it even richer and more traditional.
The soft, creamy rice, with the richness of coconut and the subtle perfume of ghee and whole spices, is enough on its own.
What makes Thenga Choru special is not how elaborate it is – but how deeply tied it is to celebration and gathering. It’s often made in bulk for family feasts, shared after fasting during Ramadan, or served with meat dishes during weddings and salkarams. It holds the middle ground between comfort and richness – and carries with it the memory of shared plates, festive noise, and the aroma of roast meat filling the house.
Serve it hot, alongside beef ularthiyathu, chicken peralan, or even a simple mutta roast. The rice will soak up the masala, balancing the spice with its creamy, mellow body. Add a crunchy pappadam and maybe some pickle, and you have a plate that’s both royal and rooted.
Malabar Thenga Choru
Description
Malabar Coconut Rice and Coconut rice. Whats the differnce? Yes there are differnce. In other south indian state like Tamil Nadu and Karnataka you will get coconut rice as Coconut Sadam or Kobbari annam. Its differnt from malabar version. Malabar version cook in coconut milk. Its easy recipe. Try it
Ingredients
Instructions
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Malabar Tenga choru or Malabar Coconut rice is a special dish made on special occasions, like Eid, Ramadan , Marriage functions etc. So let’s start.
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First wash the rice and soak it for 15 minutes. Drain water and keep it aside.
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Heat ghee in a thick bottom vessel , add Cinnamon stick, Cloves, Cardamom and saute it for two minutes
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Add grated Coconut and saute it for few seconds.
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Next add Rice and saute it for one minutes.
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Next add Coconut milk to the rice. If you are adding coconut milk without seive (coconut batter) You don’t need to add extra grated coconut (step 4)
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Add enough salt and mix well
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Cook it well. It need to be little mashy . Serve warm with Curd or Beef roast.