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    Home » Recipes » Porridge » Jeeraka Kanji| Cumin Flavored Rice Gruel

    Jeeraka Kanji| Cumin Flavored Rice Gruel

    Posted on Jun 9, 2017 · Last Updated on Jan 22, 2022 by sharmila kingsly

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    Jeeraka Kanji Recipe | Cumin Flavored Rice Gruel Recipe | Iftar Special

    Jeeraga Kangi | Cumin Flavoured Rice porridge is an age old recipe which is very popular among the Malabar Muslims. Traditionally this porridge is cooked in the backyards in a large quantity in fire woods during Iftar. I was lucky enough to taste this porridge couple of times during my college days from a very good friends of mine. So during the Ramadan fasting she used to treat us with so many authentic recipes. And I got this recipe from her mother.

    The porridge is very filling and it strengths our body after the fasting. It can be served along with any Chicken starters. Or just plain coconut thuvaiyal (Will share the recipe soon) Now let’s get started with the recipe.
     
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    Jeeraka Kanji Recipe | Cumin Flavored Rice Gruel Recipe | Iftar Special

    Jeeraga Kanji Recipe

    Step by step Method with pictures:     
     
    1.     In a pan dry roast the moong dal until a nice fragrance comes make sure not to burn it. Allow it to cool down. Meanwhile wash the seeraga samba rice and keep it ready. 
    2.     In a pressure cooker add in Cleaned Rice, Moong Dal, Green Chilli, shallots, Garlic pods and Salt and then 5 cups of water. Pressure cook for 5 whistles. Wait till the pressure gets released all by itself. Open the cooker and check for the consistency, if it is very thick add in the boiling water and put it in flame for another 5 minutes.
    3.     Meanwhile in a pan add in a tsp of oil and roast the grated coconut and cumin seeds until golden brown .allow it to cool down and then grind it to a very coarse mixture.
    4.     Put the cooker back in flame and heat it to this add in the ground coconut and cumin mixture and mix well .Check for salt and add if needed. In another pan add in the “to temper” ingredients and roast until the onions turns golden brown in colour.
    5.     Add the prepared tadka to the Pressure cooker and mix well. Serve hot with Coconut thuvayal.

    Serve hot with Coconut thuvayal.

    Jeeraka Kanji Recipe | Cumin Flavored Rice Gruel Recipe | Iftar Special

     

    Jeeraka Kanji
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    Jeeraka Kanji

    Jeeraka Kanji or Cumin porridge is very filling and it strengths our body after the fasting
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Breakfast
    Cuisine: Indian
    Servings: 4
    Calories:
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • Jeeraga /Seeraga Samba Rice – 1 cup
    • Moong Dal – ¼ cup
    • Water – 5 cups
    • Green Chilli – 2
    • Shallots – 5
    • Garlic pods – 4
    • Salt as needed

    To Roast and Grind :

    • Coconut – ¼ cup
    • Cumin Seeds – 1 tbsp

    To Temper:

    • Ghee – 1 tbsp
    • Onions – 1 medium sized
    • Cloves-2
    • Cardamom -2
    • Cinnamon Stick – 1 inch piece

    Instructions 

    • In a pan dry roast the moong dal until a nice fragrance comes make sure not to burn it. Allow it to cool down. Meanwhile wash the seeraga samba rice and keep it ready.
    • In a pressure cooker add in Cleaned Rice, Moong Dal, Green Chilli, shallots, Garlic pods and Salt and then 5 cups of water. Pressure cook for 5 whistles. Wait till the pressure gets released all by itself. Open the cooker and check for the consistency, if it is very thick add in the boiling water and put it in flame for another 5 minutes.
    • Meanwhile in a pan add in a tsp of oil and roast the grated coconut and cumin seeds until golden brown .allow it to cool down and then grind it to a very coarse mixture.
    • Put the cooker back in flame and heat it to this add in the ground coconut and cumin mixture. and mix well .Check for salt and add if needed. In another pan add in the "To temper" ingredients and roast until the onions turns golden brown in colour.
    • Add the prepared tadka to the Pressure cooker and mix well. Serve hot with Coconut thuvayal.

    Notes

    • Always serve hot.
    •  If the porridge gets thick add in some boiling water and allow it to cook for 5 mins. Adjust the salt accordingly.
    Keyword Cumin Porridge, Jeeraka Kanji
    Tried this recipe?Mention @happietrio or tag #happietrio
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