Karkadaka Kanji
Kurunthotti, thippali, oorakaveru, koduveli kizhangu, chukku, paarvalli kizhangu etc are added.
Ingredientsfor 3 servings
- 5 g Kurunthotti
- 5 g Cumin seeds (Jeerakam)
- 5 g Coriander powder
- 5 g Pepper powder
- 5 g Fennel (Perumjeerakam)
- 5 g Long pepper Thippali
- 5 g Oorakaveru
- 5 g Koduveli kizhangu
- 5 g Dry ginger Chukku
- 5 g Fenugreek seeds (Uluva)
- 5 g Turmeric powder
- 5 g Paarvallikizhangu
- 5 g Manjatti
- 5 g Kaattuthippalli veru
- 5 g Kaattu mulakin veru
- 50 g Nararayari
- Indhuppu, to taste
- Coconut milk, to taste
- Water, to taste
Preparation
Step 1
For preparing karkadaka kanji, grind kurunthotti, cumin seeds, coriander powder, pepper powder, fennel, thippali, oorakaveru, koduvelikiyangu, chukku, fenugreek seeds, turmeric powder, paarvallikiyangu, manjatti, kaattuthippalli veru and kaattu mulakin veru to a fine powder.
Step 2
Boil water with nararayari.
Step 3
Add 5 grams of the prepared powder to the half cooked rice. Allow it to cook well.
Step 4
Next, add indhuppu and coconut milk.
Step 5
Karkadaka kanji is ready.
Tip
Jaggery burns easily. Melt it on low heat and always strain it to remove grit before adding it to the mixture.
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