1.Kuzhiadichan kanji
Ingredients
- Kuzhiadichan rice – ½ cup (100g)
- Green gram or paasi parupu – 1 cup (200g)
- Fenugreek (Sprouted) – 2 tsp
- Garlic – 10 cloves
- Coconut milk (thick) – 1 cup (200ml)
- Salt – ¾ tsp
Preparation
- Soak rice for 30 mins and then grind it. The mixture can be coarse and not very pasty.
- Add green gram to the rice mixture.
- Add 4 cup water, salt, garlic to the above mixture and keep it in a pressure cooker.
- Pressure cook for 4 – 5 whistes in a medium flame.
- After the pressure comes down, add coconut milk to the kanji and mix it.
(SOURCE: Recipe from Aval Vikatan by Revathy Shanmugam)
2.Kuzhiadichan Sweet Pongal
Ingredients
- Rice – 1/2 Kg (500g)
- Jaggery – 1 ¼ cup (300 g)
- Moong dal – 1/4 kg (250g)
- Milk – 1/2 liter (500ml)
- Water – 1/2 liter (500ml)
- Coconut -1 cup (200g)
- Ghee – 1 tbsp
- Cardamom -4nos
- Cashews – 25 g
- Raisins – 25 g
Method
Soak the kuzhiadichan rice well for 3 hours. After that, add the fried dal, milk and water and boil it in the cooker for 25 minutes. Boil the sugar syrup to single thread consistency. Then mix the boiled rice dal and jaggery well. Lightly roast the coconut with ghee and add it to this. Then add roasted cashews, raisins and then sprinkle cardamom powder and mix well. Hot, delicious sweet pongal is ready.