In Kerala, Kanji or the Rice gruel as it is known is a typical food for the supper. This Kanji can be had even in the mornings too. This Kanji is very light on the stomach, easily digestible and is very healthy. This can also be given to the convalescence period after the illness
Ingredients for the Jeeraga Kanji Kerala Recipe
1 cup rice
5 cups of water
Salt to taste
Grind to a smooth paste
1/2 cup fresh grated coconut
1 small onion
a pinch turmeric powder
1/2 tsp jeera / cumin seeds
a flake or two of garlic (optional )
How to prepare the Jeeraga Kanji Kerala Recipe
Bring the water to boil and add the cleaned and washed rice. Presure cook for two whistles and remove from fire.
Open the cooker and bring the pan to boil. Add salt to taste and the ground coconut jeera paste. Bring it to boil and simmer for a minute or two.
Points to Note while making Kanji
You can use the rice you have at home and add double the amount of water you usually use for cooking.
If you like the Kanji to be either thicker /thinner adjust water content accordingly.
As the vessel cools the kanji will get a little thicker. Adjust accordingly
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