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Jeeraki Kanji
Ingredients
1. Basmati Rice
1/2 cup
3. Cumin
1 tsp
5. Warm water
4 cups
6. Rock salt
1 pinch
2. Shallots
3 of them
4. Turmeric
1/2 tsp
6. Dry coconut (unsweetened)
3/4 cup
7. Curry leaves
1 sprig
Ayurvedic Information
Kanji is a common food that is made in various ways that is traditionally used after someone has had an upset stomach or for fasting as it is very soft and easeful on digestion. This recipe has the additional benefits of great flavor thanks to the shallots, curry leaves, and coconut paste. It can be eaten just to have a light and nourishing meal for breakfast or dinner.
Method of Preparation
01
Make the soupy rice on a low boil for about 30 minutes, covered, but stirring occasionally.
02
Separately make a paste in the blender of coconut, cumin, shallots, and additional water to make it into a paste consistency.
03
Add to the rice porridge along with salt to taste.
04
In a separate pan, fry another shallot, and then add it with a sprig of curry leaves to the top of the rice.
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