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Main Course

Kerala Jeeraka Kanji

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 cup Basmati rice
2 - Cumin seeds (Jeerakam)
1/2 cup Coconut — grated
1 nos Garlic pod — optional
Salt, to taste
Water, to taste

Preparation

Step 1
Grind together jeerakam, coconut and garlic with a little water. Set aside.
Step 2
In a pressure cooker, add washed basmati rice, ground jeerakam and coconut paste.
Step 3
Pour water as needed and salt into it.
Step 4
Let it cook for 5 minutes.
Step 5
Do not let the pressure cooker to whistle.
Step 6
Keep out of flame for another 5 minutes.
Step 7
Stir everything together thoroughly before use. Serve hot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Jeeraka Kanji

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 cup Basmati rice
2 - Cumin seeds (Jeerakam)
1/2 cup Coconut — grated
1 nos Garlic pod — optional
Salt, to taste
Water, to taste

Preparation

Step 1
Grind together jeerakam, coconut and garlic with a little water. Set aside.
Step 2
In a pressure cooker, add washed basmati rice, ground jeerakam and coconut paste.
Step 3
Pour water as needed and salt into it.
Step 4
Let it cook for 5 minutes.
Step 5
Do not let the pressure cooker to whistle.
Step 6
Keep out of flame for another 5 minutes.
Step 7
Stir everything together thoroughly before use. Serve hot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.