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
- Grated coconut- 2 cups
- Fennel seeds- 1 tsp
- Cinnamon, whole- 1 inch slice
- Turmeric powder- ½ tsp
- 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
- For making this rice, I used ponni rice. White rice has to be used, Sona Masoori is ideal too.
- Take the rice in a strainer & rinse under running water.
- Add the grated coconut along with fennel seeds, cinnamon & turmeric powder to a blender jar, add some water & grind to a smooth paste.
- Crush the ginger & garlic in a mortar using a pestle.
- Place a large saucepan over medium heat, add oil.
- Add fenugreek seeds, saute for a few seconds.
- Add small onions, crushed ginger-garlic, green chilies & curry leaves.
- Saute till onions turn translucent.
- Add the ground coconut, combine well & saute for a few minutes.
- Add water, combine well.
- Season the water with salt.
- Let the water come to a slight boil.
- Add the rice & cook covered for 20 minutes.
- Let the rice absorb all the water.
- 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.
- This yellow rice is enjoyed with beef curry, parippu-lentil curry & cucumber-raw mango pulicurry.
