DryGinger Porridge

DryGinger Porridge(சுக்கு கஞ்சி)..A recipe of our native, often prepared in our home, n it's my alltym fav..The spices in it is very gud for ur digestion process, plus it's very creamy n tasty..Try this healthy porridge atleast once in a month, or after a few days of heavy meals, n even for ifthar during Ramadan..

RECIPE:             

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Preparation Time: 5 mins

Cooking Time: 30-35 mins

Serves: 2 bowls

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INGREDIENTS: [1 cup=240 ml]     

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Raw rice - 1/2 cup

Shallots - 5

Garlic - 4 cloves

Methi seeds - 1/2 tsp

Water - 2 cups

Hot/warm water - 2 cups

Salt - as req.

Curry leaves - 1 sprig

To Grind:

Grated coconut - 4 to 5 tsp

Dry ginger - a small piece

Coriander powder - 3/4 tsp

Shallots - 3

Cumin seeds - 1/2 tsp

Cinnamon stick(optional) - a small piece

METHOD:

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1. In a pressure cooker, add the cleaned raw rice, 2 cups of water, little salt, and close the lid. Pressure cook for 2 whistles in simmer. 

2. Open the lid, add the shallots, garlic, methi seeds, and the hot/warm water at regular intervals. Keep stirring often to avoid burning, and cook until the rice becomes somewhat mushy.

3. In a blender, grind the 'to grind' ingredients to a coarse paste. Add this to the cooker, and little more water if necessary.

4. Finally adjust salt, and add some curry leaves and boil for a few more mins. When the porridge is little thinner than the perfect porridge consistency, switch off the stove, since it will be thick as time goes on. DONE!!

Your yummy n healthy DryGinger Porridge is ready to be served!! This goes well with coriander thovaiyal..Njjjoy!!

NOTE:

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1. Adjust water and/or ingredients as needed.

2. If the porridge becomes too thick while serving, add warm water as needed and mix well.

3. If you are making in more quantity, you can do opencooking as well.