Oats Jeeraka Kanji
A tasty and nutritious kanji ( porridge), made of oats, jeera – coconut – onion paste. Popular in Kerala cuisine and also a divine dish during the Malayalam month Karkadakam (16 th July – 30 th August).
6 tablespoon oats
450 ml water / 2 ¼ cup (Indian standard measuring cup of 200 ml / 8 oz capacity)
½ teaspoon salt (or to taste)
Extra 50 ml water
For the coconut paste:
5 tablespoon grated coconut
¾ teaspoon jeera powder
6 shallots (chuvannulli / sambar onion), chopped
1 pinch turmeric powder
1 tablespoon water
Make a fine paste of above ingredients in a small mixer bowl with 1 tablespoon water.
In a bowl, mix oats and 2 ½ cups (450 ml) water and boil on a low heat for 8 – 10 minutes or until well cooked.
Add coconut paste, salt to taste and extra 50 ml / ¼ cup water. Mix all the ingredients well and cook on a low heat for 10 minutes or until well combined / slightly thickens. Serve hot.
For seasoning (optional):
2 teaspoon oil
5 shallots (chuvannuli / small onion), finely sliced
Heat oil in a small pan. Add sliced onions and fry till golden color and crisp on a medium heat. Pour the seasoning over oats jeeraka kanji and serve hot.