Porridge or Kanji as it is called, is best suited when you are unwell or want to have some light food. An excellent energy food, suited for all ages. My mother and grand mother used parboiled rice and I replaced it by Barnyard millet, but other millets like Little or Kodo can also be used.
- 1/4 Cup Barnyard/Kudhiraivali Millet.
- 1/8 Tsp Ajwain/Carom/Omam Seeds
- 1/8 Tsp Jeera/Cumin/Jeeragam Seeds
- 2 Black Pepper Corns
- 1/8 Tsp Salt
- A Pinch of Asafoetida
- 2 Tbsp dried night shade berries/manathakali vathal
- 1 Tbsp Melted Ghee
- Dry roast millet, ajwain, jeera and pepper corns for 5 minutes on low flame and make grits using a mixie. Use 2 tbsp of grits for making 2 cups of porridge.
- In a 2 Ltr. Pressure Cooker, add 1.5 cups water, 2 tbsp girts, salt and asafoetida.
- Cook on low fire for 15 minutes. You may get a whistle or two. Ignore that. Cooking on low flame prevents spewing. Open after pressure settles down.
- In a small pan add ghee and roast the berries. Transfer it to the porridge. Serve warm.
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