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Main Course

Kuttyadi Special Jeera 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 3 servings

1 glass Ponni rice — soaked
1 tsp Cumin seeds (Jeerakam)
4 nos Red onion — chopped
1/4 tsp Turmeric powder
3 litre Water
11/2 cup Coconut milk
Salt, to taste

Preparation

Step 1
For preparing kuttyadi special jeera kanji, grind ponni rice, cumin seeds and red onion with 2 cups of water.
Step 2
Pour this mixture to a vessel. Add turmeric powder and boil the kanji well.
Step 3
When the kanji boils, add the coconut milk and salt. give it a good stir and boil.
Step 4
Get it from flame and serve hot.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Kuttyadi Special Jeera 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 3 servings

1 glass Ponni rice — soaked
1 tsp Cumin seeds (Jeerakam)
4 nos Red onion — chopped
1/4 tsp Turmeric powder
3 litre Water
11/2 cup Coconut milk
Salt, to taste

Preparation

Step 1
For preparing kuttyadi special jeera kanji, grind ponni rice, cumin seeds and red onion with 2 cups of water.
Step 2
Pour this mixture to a vessel. Add turmeric powder and boil the kanji well.
Step 3
When the kanji boils, add the coconut milk and salt. give it a good stir and boil.
Step 4
Get it from flame and serve hot.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.