Jeeraka Kanji or Cumin porridge is very filling and it strengths our body after the fasting
Author: sharmila kingsly
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Standard 1 cup measures 240 ml
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
Ghee – 1 tbsp
Onions – 1 medium sized
Cinnamon Stick – 1 inch piece
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.
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.