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A fragrant and flavorful rice dish from Kerala, made with freshly grated coconut and a classic South Indian tempering. This simple one-pot meal is light, nutty, and perfect for a quick lunch or as part of a larger feast.
For 4 servings
Prepare the Rice
Prepare the Tempering (Tadka)
Cook the Rice
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A fragrant and flavorful rice dish from Kerala, made with freshly grated coconut and a classic South Indian tempering. This simple one-pot meal is light, nutty, and perfect for a quick lunch or as part of a larger feast.
This kerala recipe takes 30 minutes to prepare and yields 4 servings. At 552.66 calories per serving with 9.92g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Rest and Serve
Add 1/2 cup of finely chopped vegetables like carrots, green beans, and peas along with the tempering for a more wholesome meal.
For extra heat, add 2-3 slit green chillies along with the ginger in the tempering step.
Sauté 1/4 cup of sliced shallots (pearl onions) after the dals have browned to add a sweet, aromatic flavor to the rice.
Increase the quantity of chana dal and urad dal to 2 tablespoons each for a higher protein content.
Coconut and coconut oil are rich in Medium-Chain Triglycerides (MCTs), a type of saturated fat that is metabolized differently and can be a quick source of energy.
The primary ingredient, rice, is a carbohydrate-rich grain that provides a quick and easily digestible source of energy to fuel the body and brain.
Ingredients like ginger and hing are known for their digestive properties, helping to reduce bloating and indigestion. The fiber from coconut also supports gut health.
Thenga Choru can be a part of a balanced diet. It provides carbohydrates for energy from rice and healthy fats from coconut. The dals add a small amount of protein and fiber. Portion control is key, as it is a rice-based dish.
One serving of Thenga Choru (approximately 1.5 cups or 325g) contains around 450-500 calories, primarily from carbohydrates in the rice and fats from the coconut and oil.
Yes, absolutely! This is a great way to use leftover rice. Simply prepare the tempering and sauté the coconut as instructed, then add the cooked rice, salt to taste, and mix well until heated through.
Traditionally, short-grain rice varieties like Jeerakasala or Kaima are used in Kerala. However, Basmati rice also works very well and yields fluffy, separate grains.
Store leftover Thenga Choru in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the rice and microwave for 1-2 minutes or gently heat in a pan on the stovetop.
Yes, this recipe is naturally vegan and gluten-free. Just ensure your hing (asafoetida) is gluten-free, as some brands contain wheat flour.