Manjha Choru- Yellow Coconut Rice, Thiruvithamcode Speciality
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 People
Ingredients
For grinding
  • Grated coconut- 2 cups
  • Fennel seeds- 1 tsp
  • Cinnamon, whole- 1 inch slice
  • Turmeric powder- ½ tsp
While cooking
  • Oil- 2 tbsp
  • Fenugreek seeds- ½ tsp
  • Small onions, chopped- 6 or 2 large shallots
  • Ginger- 2-inch slice
  • Garlic- 3 cloves
  • Green chilies, chopped- 2
  • Curry leaves- 8 leaves
  • White rice- 1½ cups (ponni, sona Masoori rice)
  • Water- 4 cups
  • Salt- 1 tsp
Instructions
  1. For making this rice, I used ponni rice. White rice has to be used, Sona Masoori is ideal too.
  2. Take the rice in a strainer & rinse under running water.
  3. Add the grated coconut along with fennel seeds, cinnamon & turmeric powder to a blender jar, add some water & grind to a smooth paste.
  4. Crush the ginger & garlic in a mortar using a pestle.
  5. Place a large saucepan over medium heat, add oil.
  6. Add fenugreek seeds, saute for a few seconds.
  7. Add small onions, crushed ginger-garlic, green chilies & curry leaves.
  8. Saute till onions turn translucent.
  9. Add the ground coconut, combine well & saute for a few minutes.
  10. Add water, combine well.
  11. Season the water with salt.
  12. Let the water come to a slight boil.
  13. Add the rice & cook covered for 20 minutes.
  14. Let the rice absorb all the water.
  15. If the water has dried out & the rice hasn't cooked well, add ½ cup more warm water & cook till the rice has cooked well.
  16. This yellow rice is enjoyed with beef curry, parippu-lentil curry & cucumber-raw mango pulicurry.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/manjha-choru-yellow-coconut-rice-thiruvithamcode-speciality/