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Thenga Choru (Coconut Rice)
500 gm. cooked rice
50 ml. oil
05 gm. mustard seeds
05 gm. cumin seeds
10 gm. urad dal
50 gm. cashew nut
05 gm. curry leaves
10 gm. green chillies
100 gm. grated coconut
100 ml. coconut milk
10 gm. coriander leaves
10 ml. lemon juice
salt to taste


Chop the coriander leaves and the green chillies.

Heat oil in a heavy saucepan or a wok and add the mustard seeds. When they crackle, add the cumin seeds.

Add the urad dal and when golden in color, add the cashew nuts and sauté till golden.

Add all the ingredients except rice and stir on a high flame for 2 minutes.

Mix in the rice and stir for another 5 minutes on a slow flame.

Preparation Time: 20min Serves: 2
Recipe Origin: India
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