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DISH NAME : JEERAKA KANJI (CUMIN FLAVORED RICE GRUEL)
Preparation Time : 15 minutes
Cooking Time : 40 minutes
Description
Jeerakam is Cumin in malayalam. This rice gruel is usually served during the Ramzan fasting as it is healthy and light on stomach. Recipe for this gruel varies from region to region and from state to state.
Ayurvedic Note
1) Jeeraka kanji helps in digestion.
2) Cumin and fenugreek helps to cure flatulence, constipation & colic pain.
3) Turmeric is an antiseptic.
Note
1) Cooking time will vary depending on the type of rice you are using.
2) I think "ashali" is known as watercress seeds. Not sure. It is an ayurvedic ingredient.
| Quantity | Name | |
|---|---|---|
| 1 Cup | Rice | |
| 0.5 Tsp. | Fenugreek | |
| 0.25 Tsp. | Ashali | |
| 1 Pinch | Turmeric powder | |
| Salt to taste | ||
| 1 Litre | Water (approximate) | |
| To grind | ||
| 0.25 Cup | Coconut,grated | |
| 0.5 Tsp. | Cumin seeds | |
| 5 No.s | Shallots | |
| Tempering | ||
| 5 No.s | Shallots sliced | |
| 1 Tbsp. | Ghee (clarified butter) | |
Method
1) Boil rice with all the other ingredients till it is well cooked. If necessary add additional boiled water.
2) Boil all the ingredients given under "to grind" to a smooth paste with very little water.
3) Add the ground paste to the cooked rice. Boil again. Remove.
Tempering:-
1) Heat ghee.
2) Fry shallots till brown. pour this over the gruel.
Serving Suggestions
Serve hot with pickle and curry. Can also be served as it is without any accompaniment.