Masala Kanji ( Rice Porridge with some Spices)

Usually Kanji or Rice Porridge are found in various forms in different parts of the world especially in South India where we could see a wide variety of the same. Malabar also plays a significant role in this. Its varieties ranges from Plain Kanji, Jeera Kanji, Payar Kanji, & so on.... These are traditional late night dinner during Iftars(breaking the fast).I don't know the origin of this special recipe, but my mom says she had heard  this recipe somewhere & gave it a try...

This Kanji is rich in spices ;the whole garam masala, dry ginger (chukku), curry leaves, fennel seeds; & coconut milk. Usually we use Jeerakasala Rice for Kanji in Kannur, but can be substituted with Basmati rice as well.

Ingredients :

Jeerakasala rice/Basmati rice 1/2 cup
Shallots  3 / Large Onion 1/2 chopped
Dry(chukku) or Fresh Ginger crushed 1 1/2 tbsp
Turmeric powder 1/2 tsp
Cardamom 1
Cloves 1
Cinnamon stick 1/2 inch (optional) ((I didn't use it))
Coconut 1/2 cup
Fennel seeds (saunf) 1/2 tsp
Curry leaves 1 sprig

Method:

1. Cook rice with enough water alongwith ginger, shallots/onion, turmeric powder & salt.

2. Make a paste of coconut & fennel seeds.

3. When the rice is cooked, add whole spices; cardamom, cloves & cinnamon.

4. Add the coconut paste as it is or squeeze the milk & then add it. I squeezed half of the paste & added the other half as it is.

5. Let it boil for 3-5 mts. Go on stirring , otherwise there's a chance to split.

6. Discard the spices frm the Kanji.

7. Beat well & add more water if needed...Garnish with curry leaves & serve hot!!

Variation: You can use Split or whole moong dal (roasted till stlightly changes its colour) in this recipe. Just reduce the 1/4th quantity of rice & add that much of dal.