Karkidaka Marunnu Kanji (Payasam) Recipe2019-07-31
Special Marunnu Kanji – Karkidaka Payasam Recipe
Karkidaka, the name for Monsoon season in Malayalam, is a time to rejuvenate. Traditionally the monsoon weather has been a factor for all to take a look at their own health like oil baths, ayurvedic monsoon treatments and special marunnu kanji or karkidaka kanji (porridge made using medicinal plants). To prepare and boost our immune system during rainy season, we are sharing the traditional recipe of Marunnu Kanji or Karkidaka Kanji. During Karkidaka season or during rains we take light food and it is important to keep a watch on the food we eat. In Kerala navara rice porridge has been prepared mixing with Ayurvedic medicines since ages to help native’s health intact. Prepare Karkidaka Kanji / marunnu kanji at home and enjoy till it rains. This recipe is a slight variation from Karkidaka Kanji to prepare Karkidaka Payasam, more tasty without losing the medicinal values.
Enjoy a hot cup of Karkidaka Kanji while its raining outside… Enjoy the blend of taste and health…
Recipe Step 1 (Preparing podi marunnu for Marunnu kanji / Karkidaka Payasam)
- Medicinal powder (Podi marunnu) – 3 tbsp
- Water – 2 cups
Boil powder and water together. Keep boiling for 10 minutes over very low flame. After cooling down, sieve and keep the extract. All these are available in market as a kit (Karkidaka kanji mix) or else you can buy it from ayurvedic shops.
Recipe Step 2 (Preparing herbal extract for Marunnu kanji / Karkidaka Payasam)
Use fresh medicinal plants available around such as Thazhuthama, Mukutti, Cherula etc. One handful together
Wash thoroughly and grind by adding little water. Sieve and take the extract. Keep it aside for later use.
Recipe Step 3 (Cooking rice and lentils for Marunnu kanji / Karkidaka Payasam)
- Navara rice – 1 cup
- Green gram – 5 tbsp
- Fenugreek seeds – 2 tbsp
- Broken wheat – 1/2 cup
- Garden cress seeds – 2 tbsp
- Water – 4 cups
In a pressure cooker, add all the ingredients. Then mix well, cook for 3 whistles over very low flame. Turn off the flame. After the steam is completely released, open the pressure cooker. The rice and lentils will be perfectly cooked by now.
Recipe Step 4 (Preparing Marunnu kanji / Karkidaka Payasam)
- Coconut milk (first extract) – 3 to 4 cups
- Coconut milk (second extract) – 4 cups
- Jaggery – 500 gms
- Cardamom powder – 1 tbsp
- Fresh scraped coconut – 1 cup
Break the palm jaggery into small pieces. In a heavy bottom vessel, melt the jaggery by adding water over very low flame. When the jaggery is melted completely, turn off the flame. After cooling down, sieve it to remove the dirt and keep it aside.
Prepare a heavy bottom vessel. Add the prepared jaggery syrup and bring it to boil. Then add the cooked rice mix (step 3) and mix well. Cook for about 5 minutes over low flame so that the jaggery is combined well with the rice mix. When this mix gets thicker add the second extract of coconut milk. Then mix well and bring it to boil. Stir in between and cook till it becomes thicker. Then add the prepared herbal extract (step 2) and the medicinal powder extract (step 1). After that mix well and continue cooking till everything is combined well. When the porridge is cooked well in second extract of coconut milk, add the first extract of coconut milk, scraped coconut and cardamom powder. Mix well and cook for few minutes. Do not boil after adding the first extract of coconut milk. Turn off the flame.
Recipe Step 5 (Tempering of Marunnu kanji / Karkidaka Payasam)
- Ghee – 1 tbsp
- Fresh coconut chopped – 1/2 cup
- Cashew nuts – 2 tbsp
- Raisins – 2 tbsp
In a heated pan, add ghee. When the ghee is hot. add chopped coconut, cashew nuts and raisins. Fry till the colour changes to light brown. Add this mix to the prepared porridge and mix well. Healthy and tasty porridge is ready to serve. Trust me, this will taste like sarkara payasam!!
Refer detailed step by step Indidiet cooking recipe video below:
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