Jeeraka Kanji (Cumin Congee)

Ingredients for Jeeraka Kanji (Cumin Congee):

1. Kuthari (brown rice) without removing bran – 1.5 cups

2. Cumin powder – 1 tsp

3. Salt – A little

4. Turmeric powder – A pinch

5. Thick coconut milk – 1 cup

6. Ghee – A little (optional)

How to prepare Jeeraka Kanji (Cumin Congee)?

1. Cook rice adding sufficient water.

2. When it’s almost done, add turmeric powder, salt and cumin.

3. When rice is well cooked, add coconut milk and put the flame off.

Courtesy: Grihalakshmi 2010, July

Note: You can serve this kanji (conjee) warm on daily basis, in the mornings or evenings during monsoon season. It’s a healthy main course dish for rainy season, and adding cumin powder reduces the chances of gas troubles.

Also read: Kerala’s Kanji (Congee) in 10 Varieties

Read more main course dishes made from rice here. Click on the images in the gallery to read.