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Thenga Choru/Coconut rice |
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Written by Sharmini
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THENGA CHORU (COCONUT RICE)
INGREDIENTS
1. 450ml Basmati Rice
2. 1 Medium onion
3. ½ tsp. Ginger (finely cut)
4. ½ tsp. Garlic (finely cut)
5. 1 Green chilli
6. 2 Cardamom
7. 1 inch Cassia bark
8. 3 Cloves
9. 1 tin coconut milk/2 tbsp full coconut milk powder
10. Sufficient water added to coconut milk to make 675 ml
11. Salt To taste
12. 1tsp Lime/lemon juice
METHOD
• Peel onion and cut into small pieces.
• Heat the oil in a saucepan and fry the whole spices. When it crackles,
• Add onion and sauté till soft.
• Add chopped ginger, garlic and slit green chilli.
• When soft, add washed rice and stir it.
• Next add coconut milk and water which makes 675ml), lime juice and salt. Stir
• When it boils, lower the heat to medium and cover the rice and allow it to cook dry (about 12 min). Do not stir in between or else the rice will break and become mushy.
• Garnish rice with fresh or desiccated coconut.
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