Oushadha Kanji or Karkidaka kanji

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The monsoon rains are at its peak in Karkidakam month, The Oushadha kanji helps you get rejuvenated for the monsoon. Regain strength and improve your immunity this monsoon. Enjoy the Karkidaka Kanji!

SubhashniPosted by Subhashni

Cooked 100

Saved 100

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Ingredients

  • Kerala red rice or Navara rice – 1 cup
  • Kurunthotti root / Coomon wireweed – 2 tsp
  • Thick Coconut milk – 200ml
  • Omam / Ajwain – 1 tsp
  • Fenugreek seeds -1/2 tsp
  • Dry ginger -1/2 piece
  • Nutmeg – 1 pinch
  • Coriander seeds – 2 tsp
  • Cumin seeds – 1/2 tsp
  • Black Pepper – 1 tsp
  • Fennel seed – 1/2 tsp
  • Clove – 3 nos
  • Cinnamon stick – 1/2 inch
  • Cardamom – 2 nos
  • Jagerry powder – 4 tsp
  • Baby onions – 8 nos
  • Ghee – 3 tsp

Preparation

Step1

In a pan dry all the herbs & spices (except rice, coconut milk,onions & jaggery) together for 2 to 3 minutes till nice aroma comes & let them to cool down. Powder them finely & keep aside.

Step2

Wash the rice & add powder to it & pour 8 cups of water. Pressure cook for 20 mins up to 6 or 7 whistles till the rice is cooked well.

Step3

Add the jaggery powder to the boiled rice & allow to boil till it reaches thick porridge consistency. Switch off the stove & add the thick coconut milk.

Step4

Heat a sauteing pan with some ghee & fry the finely chopped onions to golden brown. Garnish the kanji with the fried, crunchy onions & serve hot. Traditionally this kanji is served only during nights as a substitute for dinner.

 

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