This specialty is made during the month of Karkidakam, when the heavy rains are likely to pave the way for ill health. It gives the system the immunity boost it deserves and has been partof the traditional monsoon food regimen for long.
Ingredients Of Karkidaka Kanji
Navara rice – 100gm
Fenugreek seeds – 25gm
Halim seeds – 10gm
Dried ginger powder – 5gm
Crushed pepper – 5gm
Jeera – 5gm
Turmeric powder – 5gm
Garlic – 5gm
Carom seeds – 5gm
Coconut milk – 1/4 cup
How To Prepare Karkidaka Kanji ?
Wash the rice, fenugreek, halim seeds and boil it in 1 litre water.
Once boiled, pour the coconut milk and immediately take off the flame.
Add rest of the spices, mix well and keep covered for 5 to 10 minutes.
Karkkidaka kanji is best as breakfast or it can be taken as dinner.
Asianet.in/ Desk: Asianet Online