Jeeraka Kanji (Cumin- Rice Porridge)

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The simplest  Cumin – Coconut – Rice Porridge or Jeeraka Kanji, made for Ramadan.

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♦Prep time:5 min ♦Cook time:10 min ♦Yield:8-12 servings ..

Jeeraka Kanji (Cumin & Coconut Porridge)

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Ingredients:

Optional additions:

Method:

1. Rinse the broken rice thoroughly.
2. Add to a pressure cooker with the fenugreek seeds and ashali seeds. Also, add sufficient water.
3. Pressure cook till you hear 6-7 steams. Check if the rice is cooked. ( Watch the cooker carefully. The addition of fenugreek seeds sometimes causes splatter. If you see any seeds have come out of the vent, remove the COOKER from heat, cool under running water, and open the cooker. Rinse the lid of the pressure cooker and make sure the vent is clear of any seeds that may be causing a blockage.)
4. Grind the coconut, cumin, and coriander powder together adding just a little water to make a coarse paste.
5. Return the cooked porridge to heat, without the lid, this time.
6. Add turmeric and salt as it begins to boil.
7. Next, add the ground coconut paste.
8. Stir the porridge. At this stage, I will taste and add more coriander powder if needed.
9. Bring to a boil once more. Simmer briefly ( not too long) and remove from heat.
10. Optional – Fry the onions, cashew, and raisins in ghee or oil and add over the top. Add chopped coriander leaves as a fresh garnish.

Jeeraka Kanji (Cumin- Rice Porridge)

Notes:

Key Ingredients: Broken rice, Coconut, Cumin, Water, Coriander powder, Fenugreek seeds, Garden Cress Seeds.

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