Saturday, 29 February 2020

Vendhaya kanji / Thengai Paal Kanji / Coconut milk rice porridge - Summer Special!

This Vendhaya kanji / Porridge is a healthy breakfast recipe prepared using rice, fenugreek seeds, garlic and coconut milk.  The list of ingredients itself will indicate the health benefits of the porridge.

It is a good body coolant; highly recommended for people having mouth and stomach ulcer. My mom used to prepare this often especially when I return from hostel during my school and college days😉😃. 

Kids love to have it with jaggery and me too😊.
  
Try to add in your diet once or twice a month; a great meal to keep your body cool during summer.



PREP TIME
15mins
COOK TIME
15
TOTAL TIME 
30 mins
                                                                                                                                                  
Recipe for Vendhaya kanji / Thengai Paal Kanji 
Recipe type: Main Course
Cuisine - Tamilnadu
Serves - 3 to 4(approximately

Ingredients:

Rice - 1 cup (I have ponni parboiled rice)
Garlic - 10 to 15
Fenugreek seeds / Vendhayam (in Tamil)- 2 to 3 tsp
Salt - as required
Coconut milk - 2 to 3 cups (I have used fresh coconut milk)
Accompaniment - Thengai Thogayal / Jaggery



Directions:

Wash the rice;  add it in the pressure cooker along with fenugreek seeds, peeled garlic, water and salt.  As we want rice to be in soft texture , have to add 4 cups of water for 1 cup rice.

Close the lid and pressure cook for 3 whistles and simmer for 10 minutes. Switch off the gas and allow the it cool completely.

Mash the rice roughly with back of the ladle and start adding the coconut milk.  Mix it evenly. 

Serve it along with thogayal / jaggery..


Note:


When the kanji is cooled, it tends to get thick. Adjust the amount of coconut milk according to your preference.



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