Malabar Thenga Choru

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.

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Malabar Thenga Choru

Author: Ushadevi Cooking Method: Boiling Cuisine: Kerala Courses: Dinner, Lunch, Rice, Vegan, Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 2

Best Season: Suitable throughout the year

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

Scale

1/2x 1x 2x 3x

• 1 ¹⁄₂ cup Basmati rice / Raw rice
• 2 cup Coconut milk
• ¹⁄₄ cup Grated coconut
• 4-5 Shallots- chopped
• 1 ¹⁄₂ tablespoon Ghee
• 2 piece Cinnamon stick
• 2-3 Cloves
• 1 Green Cardamom
• 1 teaspoon Salt

Instructions

1. Malabar Tenga Choru, or Malabar Coconut Rice, is a rich and flavorful dish traditionally prepared during special occasions like Eid, Ramadan, marriage functions, and other festive gatherings in Kerala’s Malabar region.
2. First, wash the rice thoroughly and soak it in water for 15 minutes. Drain the water and keep the rice aside.
3. Heat ghee in a thick-bottomed vessel. Add cinnamon sticks, cloves, and cardamom, and sauté for about two minutes until aromatic.
4. Add grated coconut and sauté for a few seconds until lightly toasted.
5. Now add the drained rice to the pan and sauté it gently for one minute to coat it with the ghee and spices.
6. Pour in the coconut milk. If you're using unfiltered coconut milk that includes coconut pulp (ground coconut paste), you can skip adding the grated coconut in step 3.
7. Add enough salt and mix everything well.
8. Cook the rice over low to medium heat until fully done and slightly mushy in texture. Stir occasionally to prevent it from sticking to the bottom.
9. Malabar Tenga Choru is ready. Serve warm with curd, beef roast, or any spicy side dish of your choice