One of my favourite porridge which my grandma makes. She used to make monthly twice and whenever she makes, her dialouge was"Ammadi elumbuku nalladhu, kudichudu" (Means, drink it as it is good for bones). It was in my long time pending list and yes....my mom is here and I did not want to postpone any more :-) . She learnt from her mother in law and ofcourse it is my grandma's (appayi) recipe. I love my grandma to the core and I just love it whatever she makes it!! I never said no to her, when she cook. That also one of the reason that why am here to trying all the cuisines. Thank you Appayi for taught me this wonderful healthy recipe!
My friend Viji shared her mom's version which they use powder to make this kanji. I found that one is the easier version, but want to blog this traditional one first! Urad dhal is very nutritious as it contains more protein, potassium, calcium and iron. As it has rice source of iron, it is very good for health especially for women. It keeps you energetic as it has rich in iron. As I mentioned in the beginning that it is very good for bones, it helps for joint pain and the people who struggling with back pain. This porridge / kanji is very delicious and easy to prepare. Try to add in your regular diet and stay healthy.
INGREDIENTS:
Urad dal / Uluntham parupu - 1/4 cup
Jaggery - 3/4 cup
Cardamom powder - a pinch
HOW TO MAKE:
Soak urad dal for 1 to 1/2 hours. Grind them in a mixie or blender by adding little water. The batter should not be thick nor very thin. Adjust water accordingly. In a large heavy bottom vessel boil 3 cups of water. When it starts boiling add the urad dal mixture and stir well.
Stir now and then to make sure that it is not stick in the bottom. Slowly the bubbles will starts and cook until the raw smell goes off. Add grated jaggery and mix well. Cook for 5 more mins until the jaggery dissolved fully in the porridge.
Turn off the stove and add a pinch of cardamom powder. Mix well. The kanji / porridge will get the color depends on the jaggery color.
TIPS:
Grated coconut can be added at the end.
Black urad dal can be used, do not need to remove the skin since it has more fibre.
Fenugreek seeds can be added. Add very little when you soak, adding lot will give bitter taste.
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