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Uluva kanji

Enjoy a health-driven sweet rice gruel, traditionally made during monsoon month, karkidaka masam in Kerala. Try this uluva kanji (fenugreek porridge) sweetened with jaggery that takes away the bitterness of the whole fenugreek seeds. See yourself to a month of health and self-care this season.
Prep Time 10 mins
Cook Time 40 mins
soaking time for fenugreek seeds 4 hrs
Total Time 50 mins
Course Dessert, Main Dish, Soups and salad
Cuisine Autumn, Kerala, South indian, Vegetarian
Servings 8 people

Equipment

  • Pressure cooker
  • deep pot

Ingredients
  

  • 1/4 cup coconut milk 1st extract
  • 1 tsp green cardamom powder

For the kanji base

  • 1 cup Raw rice red variety, unakkalari or payasa pachari
  • 2 cups drinking water

for the jaggery syrup

  • 400 grams Palm Jaggery
  • 1/2 cup drinking water

For getting the kanji to right consistency

  • 2 cups coconut milk thin version
  • 1-2 tbsp fenugreek seeds adjust as per your tolerance to the bitterness.

for the tempering

  • 1 tbsp ghee
  • 10-12 cashew nuts
  • 1-2 shallots

Instructions
 

  • Soak the fenugreek for 3- 4 hours. Set it aside till needed.
    soaked fenugreek seeds.
  • crush the palm jaggery and soak it with a half cup of water. Set it aside till needed.
  • Into a pressure cooker add the washed rice, water and the third extract of coconut milk.
  • Add the soaked fenugreek and pressure cooker for 4-5 whistles or about 20 minutes.
  • Once the pressure is naturally released, mix the gruel well and set it aside.
  • Mix well the palm jaggery syrup and strain the impurities with a fine mesh.
  • Add this jaggery syrup to the gruel and st it on a simmer.
  • Add the jaggery syrup cooks, add the thick coconut milk and cardamom powder and remove from heat.
  • In a small pan add the ghee, slices shallot and set on medium heat.
  • When the shallots turn golden, add the cashews and roast till they are both golden.
  • Pour this tempering over the prepared kanji and mix well.
  • Serve this kanji warm.
    fenugreek and rice porridge

Notes

In this uluva kanji I have done some modifications
  1. I have avoided the tempering and just added roasted cashew nuts as my family is just getting warmed up to the idea itself.
  2. I have reduced the fenugreek quantity by half. This helps to adjust the body to the flavour and the cooling effect. High amounts of fenugreek can cause diarrhea as the seed coat is a laxative. 
Keyword easy soup recipes, Kerala recipes
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