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Tuesday, 24 May 2016

Njandu Thenga Choru / Crab Coconut Rice


2 cups parboiled rice
3 large crabs, cut into pieces
2 large onions, sliced
1 large tomato, chopped
4 green chillies, slit
1 tbsp ginger-garlic paste
1 tbsp coriander powder
1 tsp chilli powder
1 tsp turmeric powder
1 tsp garam masala
1/2 cup shallots, chopped
few curry leaves
2 cardamoms
2 cloves
2 cinnamon pieces
3 cups of water
3 cups of coconut milk
salt to taste
few coriander leaves, chopped

  1. Cut the crabs into pieces, clean it and keep it aside.
  2. Heat 2 tbsp oil in a pan and add sliced onions and saute well.
  3. Add slit green chillies, ginger-garlic paste and chopped tomato and saute well till soft.
  4. Then add coriander powder, chilli powder and 1/2 tsp turmeric powder and mix well.
  5. Add cleaned crab pieces and salt and cook covered on medium flame till done.
  6. Add 1/2 tsp garam masala to this, mix well and remove it from flame. 
  7. Heat 2 tbsp oil in a cooker and add chopped shallots, curry leaves, cardamoms, cloves and cinnamon and saute well.
  8. Then add 1/2 tsp turmeric powder and mix well.
  9. Add 3 cups of water, 3 cups of coconut milk, drained rice and salt to this and pressure cook it for 1 whistle.
  10. Once the pressure is gone, open the cooker and add cooked crab along with its masala, 1/2 tsp garam masala and few coriander leaves and mix well.
  11. Then cook it on low flame for 10-15 minutes till the rice is cooked well. Garnish with coriander leaves and serve hot...
  • Some rice needs more water to get cooked, so adjust the water/ coconut milk accordingly. Here I used total 6 cups ( 3 cups of water and 3 cups of coconut milk) for 2 cups of parboiled rice.


  1. Ah... very interesting... never made thenga choru with anything else...

  2. I am a sucker for coconut rice! This looks great!


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