Uluva kanji / Fenugreek Porridge
Servings: 3
Ingredients
- 1 cup Broken Red Rice
- 5 cups of Water
- 2 tbsp Fenugreek seeds
- 1.5 tsp Cumin seeds
- 1 cup Shredded Coconut
- Salt to taste
- 3/4 cup Jaggery syrup
- Ghee, as required
Instructions
- Soak the fenugreek and cumin seed in 1 cup water overnight or at least 6 hours.
- To the pressure cooker add washed rice, water, soaked fenugreek and cumin seeds along with the water, shredded coconut and salt. Mix well.
- Cover and put on the weight. Cook for 2 whistles on medium height.
- Remove from heat and let it sit until the pressure is released.
- When the pressure is completely released, open the cooker. Add the jaggery syrup (recipe) and mix well to combine.
- Serve the porridge hot in a bowl. Add a tablespoon of ghee into each plate. Mix well to combine. Enjoy the warm medicinal porridge for 3 consecutive days.
Notes
- Usually Navara (njavara) rice is used in making the medicinal porridges. But it is difficult to get this rice in some places. So instead of Navara you can use broken rice, raw white rice or any healthy grain.
- If you don't want the porridge to be sweet, avoid the jaggery syrup. Add enough salt to make it taste good.
- Instead of shredded coconut, you can add coconut milk also.
- You can also make it in a vessel instead of pressure cooker. This will be a little time consuming as you want the rice to be well cooked.
- Ghee is added separately to each plate while serving. You can add more or less ghee as per the taste.
- Always take the porridge hot or at least warm.
- Usually, ashali (garden cress seeds or halim seeds) are also used in the porridge. I haven't used it because I don' have them here.