Chettinad style-THENGA PAL KANJI (coconut milk porridge)

Thenga pal kanji (Coconut milk porridge) is a simple and easy one pot dish made using rice, coconut milk, garlic and fenugreek. Garlic and coconut milk gives an excellent aroma, you will never know how much you had. It tastes great as such, but you can serve it with spicy and tangy garlic chutney/pickle. This kanji is an excellent home remedy for mouth ulcer and stomach ulcer.  We have this once/twice in a month on a Sunday morning as breakfast, since Lauric acid the beneficial fat found in coconut milk is very good for health.

PREPARATION TIME : 5 minutes

COOKING TIME         : 15 minutes

INGREDIENTS:(serves 4 persons)

• Raw Rice              - 1 and 1/4 cup
• Fenugreek           - 1/4 spoon
• Chopped Garlic   - 3 spoons (8-12 cloves)
• Coconut milk       - 450 ml
• Water                   - 1600 ml
• Salt

Preparation of Homemade freshly prepared coconut milk: Add freshly grated coconut to a mixer and add a little water. Grind the coconut for a minute and turn off the mixer. Squeeze the milk from the coconut residue, this makes the thick coconut milk. Put the squeezed coconut back into the mixer and add some more water and grind for a minute. Squeeze the coconut residue again and the milk that you get now is the thin coconut milk.

DIRECTIONS:

1. Get ready with all the ingredients. Wash the rice 2-3 times with water. Strain the water and keep  rice aside.

2. Heat a pressure cooker and add 1600 ml water (8 glasses of water). Add chopped garlic, rice, fenugreek and salt.

3. Close the lid and pressure cook for 2 whistles in high flame and sim the flame and cook for 5 minutes. Switch off the flame. Allow to cool.

4. Once the pressure releases, open the lid and smash with smasher or ladle. Add the freshly prepared coconut milk. Cook in lower flame for 5 minutes. (Tip: Check for salt and adjust to the required consistency.)

5. Thenga pal kanji (Coconut milk porridge) is ready. Serve hot with spicy and tangy Garlic chutney. Enjoy!

ADDITIONAL TIPS:

=> I used pongal pacharisi. You can use any raw rice you wish.

=> The freshly prepared coconut milk gives nice taste and flavour to the dish. You can also use store bought coconut milk.

=> The garlic and fenugreek gives nice aroma and exotic taste to the dish.