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Main Course

Ramzan Special Jeeraka Kanji

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 3 servings

1 ½ Rice
Coconut half pc
2 nos Shallota
1/2 tsp Sweet Cumin
Water, to taste
Salt, to taste

Preparation

Step 1
Cook the rice with water and salt to taste.
Step 2
Grind the coconut with sweet cumin and shallots with half cup water.
Step 3
Squeeze coconut milk out of it.
Step 4
When the rice appears cooked add the milk.
Step 5
Let simmer on low heat for about 5 minutes.
Step 6
Serve it with thora manga, pickle etc.

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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