Friday, 18 May 2012


One of the specialities of ramadan...its name differs from place to place in malabar.........

Ingredients ;
Ghee rice / long grain rice/basmati rice - 1 cup
Coconut grated - 1 & 1/2 cup
Whole green gram -1/4 cup
Cumin/jeerakam - 1 tsp
Salt -as needed
Water - 3 to 4 cups

1.Wash rice and green gram in water and soak for 15 minutes or can use as it is, but it may take time to cook.
2.In a pressure cooker,cook rice and green gram by adding 3-4 cups of water in medium flame.Cook for upto 4 whistles and allow it to rest until pressure is released.At this stage, if its not soft and thick,can add 1 cup water and cook again for 2 more whistles or until the rice is cooked well.
3.Grind coconut with 1 cup of water for upto 3 minutes to fine smooth solution.Sieve it to a bowl and this is the thick coconut milk.
4.Pour thick coconut  milk to the pressure cooked kanji,add salt ,jeerakam and let it just boil.(if its thick,u can add little more  water).Switch off the flame and serve it is or using any vararu /thoran,can use sugar too.....

1.Instead of grated coconut, can use thick coconut milk from coconut milk powder.
2.Can use without adding green gram  dats called pachari kanji.

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