Pre-prep: First, wash the rice and urad dal well and set them aside.Peel the garlic cloves and measure out the fenugreek seeds, dry ginger powder, and other spices. It helps to have everything ready before you start cooking.

Cooking the Kanji: Add the rice, dal, garlic, and fenugreek seeds into a pressure cooker or electric rice cooker with 5 cups of water. If using a pressure cooker, cook it for about 5 whistles, then simmer for 10 minutes before letting the steam release naturally. If using an electric cooker, just cook until it indicates it's done. Once cooked, stir well to break down the rice and dal to a smooth, porridge-like consistency. Next, mix in the dry ginger powder, salt, and freshly grated coconut, followed by pouring in the boiled milk. Let it simmer for a few minutes until everything is well combined and creamy. The kanji is now ready!

Making the Thogayal/Chutney: While the kanji is cooking, heat a tablespoon of oil in a pan and add coconut, coriander seeds, garlic, dry red chillies, and sesame seeds. Toast them gently on low heat until the coconut turns light golden and all the moisture evaporates. After cooling, blend this mixture with tamarind pulp, salt, and a little water until smooth. This chutney adds a spicy, tangy flavor that pairs perfectly with the creamy kanji.