Name: Karkidaka Kanji
Ingredients: 1 cup Njavara/Kerala Red Rice; 200 ml Coconut Milk – Divided into thick and thinner portions; 5 g Ginger Powder/Crushed Ginger; 1 pinch Turmeric Powder; 1 tsp Garlic; 1 tsp Jeera; 1 tsp Crushed Pepper (not powdered); 1 tsp Carom Seeds; Jaggery – to taste; 5 tsp Fenugreek Seeds; 2-3 tsp Ghee

Ingredients:

1 cup Njavara/Kerala Red Rice

200 ml Coconut Milk – Divided into thick and thinner portions

5 g Ginger Powder/Crushed Ginger

1 pinch Turmeric Powder

1 tsp Garlic

1 tsp Jeera

1 tsp Crushed Pepper (not powdered)

1 tsp Carom Seeds

Jaggery – to taste

5 tsp Fenugreek Seeds

2-3 tsp Ghee

Procedure:

Keep the rice to boil and while it is on the stove grind all the dry ingredients (excluding jaggery)

Add the ground mix to the rice and let it boil

Add the jaggery to the boiling rice and let it thicken

When it starts to thicken add the thin coconut milk and after a minute or two add the thick coconut milk and turn off the flame

Add the ghee on top of it and serve it as preferred

Ingredients