Recipe for Poondu Kanji

A special Kanji which is to be taken once in a month to solve gastric troubles. This is a dish from Tirunelveli District.

Boiled Rice - 1 cup
Garlic - 3 to 4 depending upon the size
Methi seeds - 1 tsp
Saarana root powder - 2 tsps
(This you can get it from siddha or naatu marunthu stores. Blend it in a mixer and store in freezer. If you dont get this powder, you can leave it too)

Raw milk - 1/2 cup
Water - 3 cups
Murungai leaves - handful (optional)

In a pressure cooker, take rice, garlic and methi seeds. In a muslin cloth take the Saranaa powder, make it a bag and add it to the rice in cooker. Add 3 cups of water and cook it for 2 whistles. In a separate vessel, pressure cook the murungai leaves too. When cool remove the bag and mash the rice well.

Add the cooked murungai leaves (dont throw away the water, but add it too to the rice). Add milk and cook for 5 mins in low flame. This can be served with Coconut Thuvaiyal.
Note: The whole day after taking this Kanji, tamrind is to be avoided and if at all needed, tomato is to be added.


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