Wash the Podiyari well and place in a pan. Add 3 – 4 cups of water, fenugreek seeds and turmeric powder. Cook it covered for 20 – 30 minutes (stir occasionally).
Meanwhile grind coconut, cumin seeds and shallots to a very fine paste. Add this mixture to the cooked rice along with salt. Cook for 3 mins. Taste check for salt. Switch off.
Heat ghee in a small pan. Add sliced shallots and fry until brown. Add it to the kanji and cover it with a lid for 5mts. Mix well and serve hot.
By Ria Samuel