Thengai Kanji

Thengai Kanji is delicious dish which has medicinal values. Very helpful to recover from cold and fever, stomach and mouth ulcer. It has medicinal values as it has ingredients like Fenugreek seeds, Garlic and Coconut milk. It's easy to swallow and as its not spicy, so kids love to have this dish, easy to intake while having mouth ulcer. My daughter love this dish and my mom prepare this dish for breakfast on Sunday after head bath to reduce body heat. Side dish can be Pickle/Milagai Vathal/Paruppu Thogaiyal.

Ingredients:

Raw rice/Sona Masoori rice - 1 cup
Garlic pod - full with all cloves

Fenugreek seeds - 5 Tea spoons
Coconut milk - Extracted

Salt - required

Method:

1. Soak the Rice with Fenugreek seeds for half an hour.

2. Boil 8 to 10 cups of water in a vessel for 1 cup of Rice.  Peel off the Garlic and add it as whole Garlic cloves to the boiling water with Fenugreek seeds, Rice once it's drained.

                                                    

3. Rice has to be cooked, reduce the flame till you get consistency to be well smashed.

4. Add required Salt and Coconut milk, usually I buy a can of Coconut milk, while extracting it add first and second extract of Coconut milk which will be more thicker.

5. Once u added Coconut milk texture become pure white and switch off the flame, don't cook it further, once Coconut milk is added, as it will change the flavor.

Tips:

1. Rice has to be cooked properly like Curd rice, Pongal consistency and Coconut milk should be thicker to get better taste.