Malabari Coconut Rice (Thenga Choru)
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
2 dried red chilies, broken
1-inch piece fresh gingerroot, julienned
4 garlic cloves, minced
½ teaspoon turmeric powder
Table salt, to taste
½ cup unsweetened desiccated coconut
½ cup light coconut milk
1½ cups water
Prep Time: 5 minutes
Cook Time: 30–35 minutes
This recipe comes to you from the shores of southwestern India. Traditionally it is served with hot, spicy curries.
1. Rinse the rice at least 3 to 4 times with water. Drain and set aside.
2. In a deep pan, heat the vegetable oil. Add the mustard seeds. When they begin to sputter, add the red chilies, ginger, and garlic; sauté for about 30 seconds.
3. Add the turmeric, salt, and coconut. Mix well and sauté for 1 minute. Add the rice and mix well; sauté for 1 minute.
4. Add the coconut milk and the water; stir for 1 minute. Bring to a boil.
5. Reduce the heat. Loosely cover the rice with a lid and cook for about 12 to 15 minutes or until most of the water has evaporated. You will see small craters forming on top of the rice.
6. Cover tightly and reduce the heat to the lowest setting; simmer for another 5 to 6 minutes.
7. Remove from heat and let stand, covered, for about 5 minutes. Fluff with a fork before serving.
Using Coconut Milk
Before you open a can of coconut milk, shake it vigorously to ensure that the coconut cream and the coconut water mix well together.