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It’s called “Jeeraka Kanji” in Malayalam, where jeerakam means cumin and kanji means porridge...an easy preparation which has medicinal values due to what goes in there. It’s a traditional preparation during the holy month of fasting (Ramdan) for Muslims. I learnt this one from my mom in law....It’s her son’s (my hubby) favourite dish!!
The brown rice used for this preparation is broken or crushed, which gives it a 'melt in the mouth' texture when cooked. So here’s to healthy eating from MJ’s kitchenJ!!
Ingredients: (serves 4-5)
Crushed/ broken brown rice - 2cups
Water- 5 to 6 cups for cooking rice
Coriander seeds- 2 tablespoons
Cumin seeds- 2 tablespoons
Garlic- 6 or 7 cloves halved
Salt to taste
For grinding:
Coconut-3 cups grated or thick coconut milk -2 cups
Shallots- 5 or 6
Cumin seeds - a pinch
Turmeric powder- 1/4 teaspoon
Method:
1. Powder the cumin seeds and coriander seeds. Add this to rice.
2. In a vessel add 5 cups of water and bring to boiling.
3. Then add rice mixture and garlic. Let it cook at medium flame. Process might take up to 30 mins. The rice should be very finely cooked. Extra water can be added if water content reduces to less than half before rice is fully cooked.
4. Grind listed items into fine paste with little water.
5. When rice is completely cooked, reduce flame. Add paste and mix well. Heat only till a frothy texture from the coconut milk appears on top of gravy.
6. Let it stand for a while before serving.
7. Pickles are the best side dish for Spicy Porridge.
Hi, MJ. I'm glad you stopped by my site, so I've seen yours, too! I like the theme of your recipes, including the salmon tikka - that's one I will try, what with our huge run of salmon here this year.
ReplyDeleteThanks,
Dan
Again, some fantastic flavors...I am going to like it here :)
ReplyDeleteI also love the flavors you're using in this. I'm such a big cumin fan. This looks to be a fantastic dish. Thanks for sharing it.
ReplyDeleteMmmm, never seen a dish like this before. I love all the spices that go into this - just not sure if we can get brown rice in Turkey. will have to have a look around.
ReplyDeleteyou can do this with crushed wheat also =)
ReplyDeleteseems interesting..:)
ReplyDeletehttp://yesimstylekitchen.blogspot.com/
YUM! I've never seen Is the broken or crushed brown rice, just the white. Is it like white broken rice used by Vietnamese, or poha?
ReplyDeleteYUM! I've never seen brown broken or crushed rice, just the white. Is it like the broken rice that the Vietnamese use, or poha?
ReplyDeletehttp://3.bp.blogspot.com/_ULx_k-r8N8I/TBI4hBOSVBI/AAAAAAAAApY/6PyO9veOu5M/s1600/podiyari.JPG
ReplyDeletethats how it looks =)
i wish it was my hubby's fave too!!! fat chance eh. and wht's MJ?
ReplyDeletelol...not everyone's as lucky....MJ...well u cud call it the shortform for my name :)
ReplyDeletei have these technical doubts: if i post a comment for one of the very early recipes how do you come to know without scrolling down each? and i'm not able to copy paste the beet recipe. if i've to make it, my net connection is not wireless. writing down is cumbersome. and how do i vote for you. by reviewing you in allcookingsites?
ReplyDelete@Kitchenmorph: thats a handful of doubts =) jus kidding....I get notified wenever new comments are posted becoz moderation is on and I view my comments before posting them. Copy paste...not sure y it doesnt work, I'll email u the recipe....voting...just keep buzing me on my blogposts in foodbuzz, if tats wat u r asking...otherwise there is no need to vote because I am not participating in any competition =)
ReplyDeletecheers!
MJ
I'm intrigued! I'm used to the Chinese preparation of rice porridge and never heard of using coconut milk instead.
ReplyDeletelove the use of coconut milk! Thanks for posting!!
ReplyDeleteI love the idea of turning rice into porridge, and spicy, no less! Great flavor combo, too. I can't wait to give this a try.
ReplyDelete