Thenga choru / Coconut rice was a popular Malabar rice variant before Biriyani conquered the Muslim kitchens. Its still prepared in most of the Kerala Muslim houses. Its even considered as poor man’s Biriyani. Now a days people serve thenga choru for small events / functions and get together.
Preparation of thenga choru
- Wash the rice well and drain it and keep it aside.
- In a mixer blend the grated coconut with water and extract the first coconut milk using a filter.
- Again blend the filtered residue with water, filter it again so as to make it approximately 6 glasses of coconut milk. Keep it aside.
- Heat a pressure cooker and pour the ghee and oil it.
- Add the green chillies, ginger and sauté it.
- Add the turmeric powder, curry leaves, cumin seeds and stir well.
- Pour the coconut milk and stir.
- Add salt.
- Add the drained rice to the boiling coconut milk and mix well.
- Close the pressure cooker with the lid.
- Cook it for up 2 whistles.
- Stir the rice when pressure goes out and let the flame in simmer mode to dry if it is wet.
- Serve it hot with beef curry, Mutton curry or chicken curry.
- It will taste better if you can serve thenga choru together with these side dishes Moong dhal curry, Mutton curry (or beef / chicken curry), Lemon pickle, Pappads and curd raita.
Kozhukkatai is a traditional Kerala Christian recipe (particularly among the Syrian Christians) which were made during the time of Easter. Kozhukkatai is also one among the most popular Kerala sweet which is prepared from rice flour, grated coconut and jaggery. The dough for Kozhukkatai is made similar to that of Idiyappam.
This is a special recipe for Palm Sunday (In Kerala Kurutholla Perunaal).
Rice flour : 1 cup
Grated coconut : 1½ cup
Thick jaggery syrup : ½ cup
Cardamom powder : 1 tsp
Ghee : 1 tsp
Water : 1 cup
Salt : A pinch
- Preferably sieve the flour to remove the larger sized lumps.
- Add salt, ghee to water and boil it.
- Pour this water into the rice powder and knead well to make smooth dough, without lumps.
- Make big lemon sized balls out of this dough.
- Heat a thick bottomed sauce pan, add a spoon of oil / ghee and mix the grated coconut and cardamom powder.
- Roast it for some time and pour in the jaggery syrup.
- Keep it over the flame till the moisture dries up with constant stirring.
- Switch off the flame and transfer it to a bowl (optional)
- Spread a little oil on your palm and take a ball of dough and flatten in slightly (make it into 3-5mm thick and 6-8cm diameter rolls).
- Put a spoonful of the mixture (#7) in this and secure all the sides and roll lightly.
- Prepare the entire balls using the rest of the dough.
- Steam the kozhukkattas (in an idiyappam / idly maker) till done and serve them warm.
- Instead of ghee, you can add a teaspoon of oil also. This will make the dough soft and smooth.
- Keep the dough covered with a wet cloth all the time, to avoid the dough from drying out.
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Minced meat – ½ cup
Turmeric powder – ½ tsp
Oil – 2 tbsp
Onions, finely chopped – 4
Green chilies, chopped very finely – 10
Ginger, mashed – one piece
Garlic, mashed – 8 cloves
Coriander leaves, chopped – 1 tbsp
Curry leaves – 2 sprigs
Mint leaves, chopped – 1 tsp
Maida – 1 cup
Water – as needed to make the maida batter
Eggs – 5
Cardamom powder – a pinch
Oil – to fry
Sugar – as needed
Salt – to taste
Erachi pathiri (fried bread stuffed with Chicken masala) is a traditional Muslim food item, which is very delicious, rich meat-filled pastry. Erachi pathiri is very popular in Malabar and through out Kerala during the period of Ramadan. We usually prepares it in all iftars. It is a meal by itself. You can use Mutton, Beef or Chicken for the spicy meat filling.
Erachi pathiri preparation
- In a vessel add the minced meat, add salt and turmeric powder and place it on the fire until it is well cooked and all the water has dried up.
- Pour oil in a pan and heat it.
- Add onions, ginger, green chilies, coriander leaves, garlic, curry leaves and mint leaves to the pan and saute it.
- When the onions turn brownish, add the cooked meat and saute well and keep it aside.
- Knead the refined wheat flour (maida), salt and water and divide it into small balls. Roll out each ball into small globes, roughly the size of a poori.
- Take some of the meat mixture and spread it on top of a pathiri and place another pathiri on the top, to cover it.
- Press and seal all the edges well.
- Beat the eggs, sugar and cardamom powder together in a bowl well and keep aside.
- Using a spoon spread the blended egg thoroughly over each pathiri (coat it well with the egg mixture).
- Add some oil into a second pan and heat it.
- Now take each pathiri and fry it on the pan.
- Turn it over as needed, until both sides are well cooked.
- Serve with tomato ketchup.
- While kneading the wheat flour, boil together water salt and 1tsp oil in low flame. So the dough won’t stick together.
Hope you all will try Erachi pathiri for this Ramadan and will let me know your feedback. If you are preparing erachi pathiri in a different way, do let me know through the comments below.
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