Manjha Choru – A foretaste of the tradition of Thiruvithamcode
Manjha Choru, the lively yellow coconut rice, is an estimated festival court that traditionally serves in the mosque in Thiruvithamcode, Tamil Nadu- my mother’s beautiful hometown. I remember the first time as a child that I tried it during a special occasion in the mosque: his aroma, color and a rich taste left me a lasting impression on me.
I wanted to recreate this nostalgic taste for years, and recently my mother’s girlfriend (Khatheeja aunt) kindly shared her version of the recipe. I tried it and with the first bite I was moved back to this memorable day. The rice became delicious and brought back so many heart -warming memories.
This rice is enjoyed with beef curry, Parippu-Ventil Curry & Cucumber-Mango-Puli curry.
I share the recipe with you all because dishes like these are more than food and are stories on a plate.
Beef -Curry recipe, click here
Parippusertil Curry recipe, click here
High
Author: Thasneen
Recipe type: Primarily
Kitchen: Indian
- Grated coconut 2 cups
- Fennel seeds- 1 teaspoon
- Cinnamon, full 1-inch disc
- Curcum powder ½ TL
- Oil 2 tablespoons
- Bockshorn clover seed-½ tl
- Small onions, chopped 6 or 2 large shallots
- Ginger-2-inch disc
- Cloves
- Green chili, hacked- 2
- Curry leaf 8 leaves
- White Reis-1½ cups (Ponni, Sona Masoori Reis)
- Water- 4 cups
- Salt 1 TL
- To make this rice, I used Ponni rice. White rice has to be used, Sona Masoori is also ideal.
- Take the rice in a sieve and rinse it under running water.
- Add the grated coconut together with fennel seeds, cinnamon and turmeric powder to a mixing glaz. Add some water to a smooth paste and grind it into a smooth paste.
- Crush the ginger & garlic in a mortar with a pestle.
- Place a large saucepan over medium heat and add oil.
- Add Bockshornkle -Semen, fry for a few seconds.
- Add small onions, shredded ginger knob, green chillies and curry leaves.
- Fry the onions translucent.
- Add the ground coconut, combine well and fry for a few minutes.
- Add water, combine well.
- Season the water with salt.
- Let the water cook slightly.
- Add the rice & cook for 20 minutes.
- Let the rice absorb all the water.
- If the water has dried out and the rice has not cooked well, add a ½ cup of more warm water and cook until the rice has cooked well.
- This yellow rice is enjoyed with beef curry, Parippu-Ventil Curry & Gucumber-Raw-Mango-Pulicurry.
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