Jul 2, 2012

Jeeraka Kanji

Jeeraka Kanji

A tasty kanji (rice porridge), made of jeera – coconut – onion paste. Popular in Malabar Muslim cuisine and also a favourite dish during the month of Ramzan. Recipe from Malabar Muslim cookery by Ummi Abdulla !!!

Serves: 3


For Rice:

½ cup (Indian standard measuring of 100 ml / 4 oz capacity) basmati rice or good quality silky raw rice

300 ml water


Wash and soak basmati rice in 300 ml water for half an hour and pressure cook for 10 minutes until done and soft (reduce the heat from high after 3 rd (3 quick whistles) and cook on a medium heat for 5 minutes. Allow the cooker to cool naturally. Open the lid and gently mash cooked rice 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

4 tablespoon (60 g) grated coconut

Make a fine paste of above ingredients in a small mixer bowl. Keep aside.

Final preparation:

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. Serve hot.

No comments: