Indian Rice Rice Thiruvithamcode

Manjha Choru- Yellow Coconut Rice, Thiruvithamcode Speciality

Manjha Choru – A Taste of Thiruvithamcode’s Tradition

Manjha Choru, the vibrant yellow coconut rice, is a cherished festival dish traditionally served at the mosque in Thiruvithamcode, Tamil Nadu- my Mom’s beautiful hometown. I still remember the first time as a kid I tasted it at the mosque during a special occasion: its aroma, color, and rich flavor left a lasting impression on me.

I’d been wanting to recreate that nostalgic taste for years, and recently, my mom’s friend (Khatheeja Aunty) kindly shared her version of the recipe. I gave it a try, and with the first bite, I was transported back to that memorable day. The rice turned out delicious and brought back so many heartwarming memories.

This rice is enjoyed with beef curry, parippu-lentil curry & cucumber raw mango puli curry.

I’m sharing the recipe with you all because dishes like these are more than food, they’re stories on a plate.

Beef Curry Recipe, Click Here

Parippu- Lentil Curry Recipe, Click Here


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.

AboutThas

Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...