Savory Fenugreek Coconut Milk Porridge - Vendeya Kanji

This is a delicious, warming savory coconut milk porridge that is good as a cooling agent during heatwave or summer. You can eat this porridge with a Horsegram tuvayal or Vellam or jaggery.

Savory Fenugreek Coconut Milk Porridge - Vendeya Kanji

INGREDIENTS: 

Raw rice or pacharasi - 1 cup

Yellow moong bean/ pasiparuppu - 1 tablespoon

Fenugreek - 1 teaspoon

Garlic - 1 whole pod(Peeled and no need to chop)

Water - 5 to 6 cups of water

Grated coconut from 1/2 coconut

Salt to taste

METHOD:

1. Rinse the rice thoroughly for three times. 

2. Dry roast the yellow moong bean and fenugreek. 

3. In a deep bottom pan, cook rice, fenugreek, garlic and roasted yellow moong bean with 5 to 6 cups of water until the rice is slightly mushy. 

4. There will be some water in the rice and this dish has to be semi flowing consistency. At this stage, after the rice is done switch off the flame and add salt as per your taste.

5. Lastly, using 1/2 coconut, grate and extract thick coconut milk from it. You may use 1 cup of water to extract coconut milk. 

6. This coconut milk is added after switching off the flame. Stir well to combine. This porridge is served best with horsegram chutney.

Savory Fenugreek Coconut Milk Porridge - Vendeya Kanji

Thank you

Abby