This is one of my favorite combo meals. Amma makes this thogayal whenever she makes this kanji. The spicyness, nuttyness and tangyness go well with the plain little sweeter tasting kanji. I have already posted a combo kanji recipe, check out this milk kanji with green gram thoran. Porridge are very healthy for you, since they dont have any oil in it and it normally made with rice and some kind of dals, it taste heavenly and it is really good for you..I have posted a version of this kanji which is made with wheat. You can check out my wheat dal kanji too.
I have another kanji and a special combo for that to be posted. I am sure that combination will be new to you and will make you all wonder..Will share it soon..So try this out and let me know how it turned out for you..
Preparation Time: 10 mins
Cooking Time : 40 to 45 mins
Serves : 3 to 4
For Kanji / Porridge:
Rice -1 cup
Split Black Urad Dal with Skins on – 1/2 cup
Garlic – 10 cloves
Fenugreek Seeds / Methi / Vendayam – 1 tsp
Water – 5 cup
Dry Ginger Powder / Chukku Podi – 1 tsp
Salt to taste
Coconut – 1/2 cup finely grated
Milk – 500 ml / 1/2 liter Boiled
For Thogayal / Chutney:
Coconut – 3/4 cup
Coriander Seeds / Mullu Malli – 2 tblspn
Sesame Seeds / Ellu – 1 tblspn
Garlic – 1 fat clove
Dry Red Chilli – 3
Oil – 1 tblspn
Tamarind Pulp – 1 tblspn
Salt to taste
Wash rice and dal well and set aside.
Take a pressure cooker or electric rice cooker. Add the rice and dal mix in it. Cover with water and add garlic cloves and fenugreek seeds in it. If using electric rice cooker, cover the cooker and cook till the cooker shows green or it indicates the rice is done. If using pressure cooker, cover and cook for 5 whistle, simmer the stove and cook for 10 mins. Now turn the stove off and let the steam escape all by itself.
Now open the cooker and using a ladle mix everything up till the rice and dal is broken up and reached the correct consistency.
Add in dry ginger powder, salt, grated coconut and mix well.
Add in boiled milk and mix well. Kanji done..
Now lets make the chutney. Heat oil in a pan, add in coconut, coriander seeds, garlic, dry chilli, sesame seeds and start toasting them in a low flame till the colour gets light golden.
Allow this mix to cool down completely. Add it to blender, add in salt, tamarind and water. Make it into a fine paste.
Thogayal done.Serve it with kanji.
|Start with porridge..Measure rice and dal|
|Wash them well|
|Add that to pressure cooker or rice cooker|
|Add garlic cloves…Amma adds garlic with skins on,
You should add some fenugreek seeds at this point.
I forgot to take picture of it..
|Cover and cook|
|When it is done, open the cooker|
|Mix well using the ladle to break some rice and dal|
|Once it has become to your desired consitency|
|Add dry ginger powder|
|Add some finely grated coconut|
|Pour in boiled milk|
|Mix well and let it simmer for 5 mins.|
Now for Thogayal
|Now take your ingredients for thogayal|
|Heat oil in a pan|
|Add in coriander seeds, dry chilli,
sesame seeds, garlic and coconut
|Now fry them|
|Cook on low heat till it is nicely toasted|
|I cook them till the moisture from coconut dries up..|
|When it has turned light golden|
|Allow it to cool down|
|Take them in blender|
|Add salt and tamarind, add water
and grind it to a smooth chutney