A tasty and nutritious kanji (rice porridge / pejje), made of methi (fenugreek seeds / uluva), rice, jeera – coconut – onion paste. Popular in Kerala cuisine and also a divine dish during the Malayalam month Karkadakam (16 th July – 30 th August).
Serves: 3 - 4
½ cup (Indian standard measuring of 100 ml / 4 oz capacity) basmati rice or good quality silky raw rice
1 tablespoon uluva (methi / fenugreek seeds)
400 ml water
Wash and soak methi seed in ¼ cup (50 ml) water for 4 hours or overnight.
Wash and soak basmati rice in 350 ml water for half an hour and pressure cook along with soaked methi (with soaked water) for 15 minutes until done and soft (reduce the heat from high after 3 rd (3 quick whistles) and cook on a medium heat for 10 minutes. Allow the cooker to cool naturally. Open the lid and gently mash cooked rice - uluva with the base of a ladle).
For coconut – jeera paste:
1 teaspoon jeera powder (cumin seed powder)
8 – 10 shallots (chuvannulli / small onion), finely chopped
½ teaspoon coriander powder
4 tablespoon (60 g) grated coconut
Make a fine paste of above ingredients in a small mixer bowl. Keep aside.
Mix grated coconut paste and cooked rice well. Adjust salt to taste (or ½ teaspoon) and add ½ cup (100 ml) water if required. Mix all the ingredients well. Kanji should be of pouring consistency. Cover with a tight lid and cook on a low heat for 10 minutes until well combined with jeera – coconut paste.
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 uluva kanji and serve hot.