Karkidaka Kanji

 In Kerala parboiled rice is the staple food. It is also known as matta rice, Rose matta rice, Kerala red rice, Red parboiled rice and Palakkadan matta rice, as locally it is sourced from the Palakkad region of Kerala. It takes longer time to cook as compared to polished white rice. What I usually do is, soak rice in water overnight, pressure cook with four times water for 5 to 6 minutes, cool and drain.

Karkidaka Kanji is made during the Malayalam month of Karkidakam when it rains heavily, which can cause ill health. It has been part of the traditional monsoon food regimen in Kerala for long as it gives our system the immunity boost it needs at the time. It also helps in detoxification, aids digestion, reduces cholesterol, and improves bowel movement.

Ingredients

1 cup or 100 gms of Red rice (for two people)

1 tsp Fenugreek seeds

4 cups water

½ tsp Dried ginger powder

½ tsp Crushed pepper

½ tsp cumin seeds

½ tsp Turmeric powder

3 flakes of Garlic peeled and chopped

Salt to taste

Coconut milk – 1/2 cup

Instruction

-          Wash the rice, fenugreek seeds  and soak  them together overnight or at least for 3-4 hours

-          Pressure cook all the ingredients together, except coconut milk for 8 minues.

-          Cool, open the pressure cooker, add the coconut milk and simmer for two minutes.

-          Serve with boiled and seasoned green gram or coconut chammanthi (chutney).