Karkidaka kanji Recipe‚Äč

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.

 

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