Nanjil Thengachoru

Nanjil Thengachoru..Nanjil refers to Nagercoil..Though this recipe is so common not only in Nagercoil but also in our entire Kanyakumari district, for an easy identification I have named this recipe as Nanjil Thengachoru..It is one of my all time favourites..The best part about the recipe is, it goes well with seafood sides as well as meat..For a seafood combo, we serve the rice with fish curry, fish fry, papad, tapioca curry etc..For a meat combo, we serve with Dal curry, Lamb/chicken/beef curry, pulikkari(Tamarind curry), chicken fry, papad..

The simplest version of serving is, jus with a thovaiyal and a boiled egg as I have shown..Especially, my coriander thovaiyal recipe goes well with this..These are the usual traditional ways of serving..And I m a great fan of these combo, especially the meat sides..In our home, we make this rice atleast once in a month..And it is easy to prepare as well..So do try this frnz..

See also:

Coriander Thovaiyal 

RECIPE:

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Preparation Time: 20 mins

Cooking Time: 20 mins

Serves: 4 persons

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INGREDIENTS: [1 cup=240 ml]

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Parboiled rice(புழுங்கல் அரிசி) - 1 3/4 cup

Coconut Milk - 2 1/4 to 3 1/2 cups

Shallots - 20

Methi seeds(வெந்தயம்) - 1 tsp

Garlic - 10 cloves

Cardamom - 6

Cloves - 6

Cinnamon Stick - 4 thin pieces

Curry leaves - 2 sprigs

Salt - as req.

Water - 1 1/4 cups or as req.

METHOD:

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1. In a pressure cooker, pour the coconut milk(I added 2 1/4 cups) and heat it for 2 mins. Next, add the  cardamom-cinnamon-clove, methi seeds, garlic, curry leaves, sliced shallots, water(I added 1 1/4 cups) all one by one, and cook in high flame for a few mins after just placing the lid on the cooker. No need to put whistle at this stage.

2. When the shallots are half cooked, add the salt, cleaned rice, and green chilli, and close the cooker with the lid. Pressure cook for 3 whistles and switch off the stove. When the pressure is released, open the lid, and you will see the coconut milk cream accumulating at the top. Gently mix the rice very well with a spoon. That's it..

Your super yummy creamy traditional style Nanjil Thengachoru is ready to be served..Njjoy with ur favourite sides!!

NOTE:

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1. You can also use other variety of rice, but parboiled rice, especially Chengalpattu variety of rice is traditionally used for this recipe.

2. You can also make this rice with coconut milk fully to get an even more creamy taste, and skip water. In that case, add 1 or 2 green chillies accordingly to match the sweetness of the coconut milk.

3. The rice and coconut milk+/-water ratio is 1:2, if you are making in a pressure cooker. You can make this in kadai too, in that case, add little more water.

4. If you are cooking in pressure cooker, add 1/4 to 1/3 cup more coconut milk/water too than mentioned, if you want the rice to be a little mushy.