My grandma makes the best coconut rice in the whole world!!!! it is so delicious that even if we make it just like her it wont taste the same. she sure has a magic touch. Today i have tried my best to make it just like her i know it doesnt taste like hers but still i tried my best.

In calicut coconut rice is made of matta rice. its round and brown and takes some time to cook. Malabaries usually use this rice. There is also white matte rice but as its not available in singapore i use the brown rice. Another rice which is commonly used is ponni rice. Its white long grain rice and very easy to cook. But my son doesnt like it so i hardly use it.

Back to coconut rice/thenga chor here are the ingredients

2 tbsps dalda or ghee (i used dalda)
4-5 shallots
3 cups rice
1.5 cup grated coconut
1 tbsp methi seeds/ulluva
1 tbsp fennel seeds/perunjeerakam/saunf
7 cups water
salt to taste

In a pressure cooker heat the dalda or ghee and add finely chopped shallots to it

When the shallots are brown add water

Grind the coconut and fennel seeds into a fine paste with less water

When the water boils add the rice, methi seeds, coconut, salt and cardamon to it.

Pressure cook in low flame for 30 mts.

When the steam is gone remove the whistle and mix the rice well.

Now its ready to serve with any chicken curry with gravy!

Srivalli here goes another entry from me for the Rice Mela! i hope your not fed up of me!! LOL!