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Payasam

Easy Karkidaka Kanji

Karkidaka Kanji, also known as medicinal rice porridge, is a Ayurvedic preparation popular in the southern state of Kerala, India.

40 min total|Prep 10 min|Cook 30 min|4 servings|hard

Ingredientsfor 4 servings

4 tbsp Vanpayar/Mambayar/Red cow peas
4 tbsp Muthira/Horse gram
4 tbsp Cherupayar parippu/Split green gram
4 tbsp Kadala parippu/Chana dal
1/2 cup Broken red rice/Nurukari
1 tbsp Fenugreek seeds
1 tbsp Cumin seeds
1/4 tsp Salt
4 cup Water
1 cup Thick Coconut milk
1 cup Thin coconut milk
4 tbsp Jaggery powder
2 tbsp Ragi powder — optional

Preparation

Step 1
In a roomy mixing bowl, add muthira, van payar, cherupayar parippu and kadala parippu.
Step 2
Rinse it 2-3 times and soak overnight.
Step 3
Rinse it again and drain it. Add it into a pressure cooker along with cumin seeds and fenugreek seeds.
Step 4
Stir in washed and drained Nurukari(kanji ari).
Step 5
Add required water.
Step 6
Add salt and pressure let it go for 3 whistles.
Step 7
Convert the cooked mixture into a saucepan.
Step 8
Add thin coconut milk first and allow it to thicken.
Step 9
When it starts to thicken, add 2 tbsp ragi powder and Fold everything together gently.
Step 10
Add the jaggery powder and Stir everything together thoroughly.
Step 11
Finally add the thick coconut milk and turn off the heat.
Step 12
Serve while still hot.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

Easy Karkidaka Kanji

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Payasam

Easy Karkidaka Kanji

Karkidaka Kanji, also known as medicinal rice porridge, is a Ayurvedic preparation popular in the southern state of Kerala, India.

40 min total|Prep 10 min|Cook 30 min|4 servings|hard

Ingredientsfor 4 servings

4 tbsp Vanpayar/Mambayar/Red cow peas
4 tbsp Muthira/Horse gram
4 tbsp Cherupayar parippu/Split green gram
4 tbsp Kadala parippu/Chana dal
1/2 cup Broken red rice/Nurukari
1 tbsp Fenugreek seeds
1 tbsp Cumin seeds
1/4 tsp Salt
4 cup Water
1 cup Thick Coconut milk
1 cup Thin coconut milk
4 tbsp Jaggery powder
2 tbsp Ragi powder — optional

Preparation

Step 1
In a roomy mixing bowl, add muthira, van payar, cherupayar parippu and kadala parippu.
Step 2
Rinse it 2-3 times and soak overnight.
Step 3
Rinse it again and drain it. Add it into a pressure cooker along with cumin seeds and fenugreek seeds.
Step 4
Stir in washed and drained Nurukari(kanji ari).
Step 5
Add required water.
Step 6
Add salt and pressure let it go for 3 whistles.
Step 7
Convert the cooked mixture into a saucepan.
Step 8
Add thin coconut milk first and allow it to thicken.
Step 9
When it starts to thicken, add 2 tbsp ragi powder and Fold everything together gently.
Step 10
Add the jaggery powder and Stir everything together thoroughly.
Step 11
Finally add the thick coconut milk and turn off the heat.
Step 12
Serve while still hot.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

Easy Karkidaka Kanji