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Uluva Kanji Recipe – Monsoon And Post Delivery Care Diet

2018-09-11

    Uluva Kanji Recipe – Monsoon And Post Delivery Care Diet

    During monsoon, the showers bring lot of ailments and so traditionally Uluva kanji or Fenugreek porridge was prepared in Kerala during this time to give a healthy touch to the normal food taken.The rare mix of Uluva (Fenugreek seeds), Karupetti (Palm jaggery) and unakkalari or payasam rice (Raw red rice) with other ingredients give it a unique flavour too.

    Moreover, this Uluva kanji is a major part of the “post delivery care” and it’s believed to assist in proper lactation as well.

    Let’s trace our roots, this monsoon or on this month of Karkidaka, lets’s have a family time, enjoying the steaming Uluva kanji, when the nature is blessing us with those rain drops. You can even add this dish to the regular meals as this has a soothing effect on the stomach.

    Recipe Step 1 (Cooking rice and fenugreek seeds for uluva kanji)

    Ingredients

    • Raw red rice (unakkalari/payasam rice) – 1 cup (250 gms)
    • Fenugreek seeds – 50 grams(soak for about 4 hours)
    • Coconut milk (Third extract) – 2 cups
    • Water – 2 cups

    Preparation

    In a pressure cooker, cook all the above ingredients together. Cook over very low flame for 3 whistles. Turn off the flame and open after the steam is completely released.

    Recipe Step 2 (Preparing jaggery syrup for uluva kanji)

    Ingredients

    • Palm jaggery (Karupetti) – 500 gms
    • Water – 1/4 cup

    Preparation

    Break palm jaggery into small pieces. In a heavy bottom pan, 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.

    Recipe Step 3 (Preparing uluva kanji)

    Ingredients

    • Coconut milk (first extract) – 1 1/2 cup
    • Coconut milk (second extract) – 1 1/2 cup
    • Cardamom powder – 1 1/2 tbsp (20 nos)

    Preparation

    In a heavy bottom pan, add the prepared jaggery syrup (Step 2). Boil it for 2 to 3 minutes. Then add the cooked rice and fenugreek mix (step 1) into it. Cook this for about 5 minutes so that the rice, fenugreek and jaggery is combined well. Stir continuously  to avoid burning. When the mixture is combined well and starts to thicken, add the second extract of coconut and mix well. Then bring it to boil by stirring in between. Cook till the mix turns thicker. Now add the first extract of coconut milk and cardamom powder. Mix well and turn off the flame. Add more coconut milk for adjusting the consistency.

    RecipeStep 4 (Preparing the tempering for uluva kanji)

    Ingredients

    • Shallots – 5 nos (Finely chopped)
    • Cumin seeds – 1 tsp
    • Ghee – 2 tbsp
    • Fresh coconut (chopped) – 1/2 cup

    Preparation

    In a heated pan add ghee. When the ghee is hot, add cumin seeds and wait till it pops. Now add the chopped coconut and shallots. Saute till coconut turns golden in colour. Add this to the prepared Uluva porridge (step 3), mix well. You can also add cashew nuts and raisins for added taste. Uluva kanji is ready to serve.

    Detailed step by step Indidiet cooking video given below

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