Jul 30, 2012

Oats Jeeraka Kanji

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).

Serves: 2


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.

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