Main Dishes

Thenga Choru Recipe

Mithra M
December 26, 2016
2

Delicious and coconut-y! Easy to prepare coconut rice with some urad dal and cashews.

3
500 gm cooked rice
50 ml oil
5 gm mustard seeds
5 gm cumin seeds
10 gm urad dal
50 gm cashew nuts
5 gm curry leaves
10 gm green chillies, chopped
100 gm grated coconut
100 ml coconut milk
10 gm coriander leaves, chopped
10 ml lemon juice
Salt to taste
In a saucepan, add oil. Once the oil is heated, add mustard seeds. Once the are done spluttering, add the cumin seeds. Now, add the urad dal and when they turn golden in colour. Now, add the cashew nuts and stir until golden. Once they turn golden, add all ingredients except rice and saute on high flame for about 2 minutes. Now, mix the rice and saute for 5 minutes on low flame. The thenga choru is now ready.
Nutritions

Calories
28041

Sodium
4566mg
190% DV

Fat
2090g
3216% DV

Protein
234g
468% DV

Carbs
452g
153% DV

Fiber
150g
600% DV

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6 large eggs
1 large onion I used red organic
3 med potatoes sliced or cubed
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper or some chilli flakes/cayenne pepper
6 tbsp parsley fresh -chopped (optional)
1 med red pepper (optional) added in this recipe
4

1. Wash, peel and slice the potatoes, rinse them again and allow them to drain in a colander while you prepare other ingredients.
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See the full directions on my site

Nutritions

Calories
113

Sodium
377mg
15% DV

Fat
7g
11% DV

Protein
6g
12% DV

Carbs
7g
2% DV

Fiber
2g
9% DV