Kerala Style Jeeraka Kanji


  • Rice – 2 to 3 cup
  • Shallots – 7 to 8 nos
  • Curry leaves – 3 to 4 sprigs
  • Grated coconut – 1 cup
  • Turmeric powder – 1/2 tsp
  • Cumin seed – 1 tsp
  • Salt – 1 or 2 tbsp
  • Ghee – 3 to 4 tbsp


  • Take a pan and add rice and water.
  • Wash the rice two to three times.
  • Drain well and set aside.
  • Heat water in a pan and add the cleaned rice.
  • Add turmeric powder and salt and mix them well.
  • Cover them and cook them well.
  • Then I chopped the peeled shallots and set them aside.
  • Remove the lid and check whether the rice is well cooked or not.
  • Grind the grated coconut, then add some cumin seeds and shallots.
  • Grind them well to make a course paste, and set aside.
  • Heat a heavy-bottomed pan and add the cooked rice mix.
  • Take a plate of grounded coconut mix and add water. Mix them well.
  • Pour the mixture into the porridge pan.
  • Mix them well and cook for a few minutes.
  • Remove from the fire and set aside.
  • Heat ghee in a pan and add shallots.
  • Saute them well for a few minutes.
  • Add some curry leaves and fry them well.
  • Remove the pan from the fire and pour the mixture into the porridge pan.
  • Mix them well.
  • Serve and enjoy the healthy cumin porridge.

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