Jeeraka Kanji-Cumin Flavoured Rice Soup
Soothing and peppery, this Kerala-style soup is what grandmothers prescribe for cold days and sore throats. Simple ingredients, quick to make, and genuinely restorative.
Ingredientsfor 5 servings
- 1 cup Matta rice/Basmati rice I used 1/2 Cup matta and 1/2 cup basmati rice
- 1/2 cup Coconut — grated
- 1/2 tsp Cumin seeds
- 1/4 tsp Aashali
- 1/4 tsp Fenugreek seeds
- 1 / Turmeric powder
- 6 nos Shallots (kunjulli)
- Curry leaves
- 1 tbsp Ghee/Oil
- Water, to taste
- Salt, to taste
Preparation
Step 1
Pressure cook the rice with required water, aashali, fenugreek seeds, turmeric powder and salt.
Step 2
Grind the grated Coconut with 2 small onions, cumins into a fine paste. (Use little water).
Step 3
Stir in the ground coconut paste, mix it and check the consistency of the kanji.Add more water if needed. Simmer on medium heat for about 5-10 minutes.turn off the heat.
Step 4
Heat ghee/Oil in a pan and fry 4 chopped small onions and curry leaves.Pour over the kanji.
Step 5
It is ready.Serve hot with van payar ularthiyathu, pappad and pickle.
Tip
For each cup of rice, use slightly less water than usual when adding other liquid ingredients like coconut milk or stock.
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