Ayurvedic kanjis are nourishing herbal porridges that promote overall health and well-being. Rooted in ancient Ayurvedic traditions, this particular kanji recipe combines wholesome ingredients like Njavara rice, green gram, and medicinal herbs to create a balanced meal that detoxifies the body and strengthens immunity. Though it is traditionally consumed during the monsoon season, particularly in the month of Karkidakam, Ayurvedic kanji can be enjoyed year-round as a nourishing, detoxifying meal that supports digestion, boosts immunity, and promotes overall health.
Rich in vital nutrients and offering a blend of carbohydrates, proteins, and healthy fats, it is a soothing dish that supports digestion and revitalizes the body, making it an ideal choice for anyone looking to incorporate a healing, all-season remedy into their diet.
Ingredients
150 gm of Njavara rice
5 gm fenugreek seeds
50 gm green gram (moong dal)
Herbal mixture (Oushadha Koottu)
2 gm black pepper
3 gm dried ginger
5 gm cumin
10 gm fenugreek
200 ml coconut milk
2 tsp ghee
2-3 cloves garlic, chopped
1 small red onion, chopped
Preparation
Wash the Njavara rice thoroughly
Cook the rice in an earthen pot for an authentic touch, or use a pressure cooker. If using a pressure cooker, cook the rice for 6 whistles (about 10 minutes)
After washing, add 5 gm of fenugreek seeds to the rice before cooking
Cook 50 gm of green gram separately
If you don't have a ready-made Karkidaka Kanji kit, prepare the herbal mix by combining 2 gm of black pepper, 3 gm of dried ginger, 5 gm of cumin, and 10 gm of fenugreek
Once the rice is fully cooked, add the cooked green gram and the prepared herbal mixture
Stir well to ensure the herbs are evenly mixed into the porridge
Pour in 200 ml of freshly prepared coconut milk, adding richness to the porridge
Heat for just one minute and turn off the stove, ensuring the coconut milk doesn’t overheat
Seasoning
In a small pan, heat 2 tsp of ghee
Add chopped garlic and red onion
Saute until fragrant and golden brown
Pour the seasoning over the porridge. Stir gently and serve.
Best time to consume
Consume Ayurvedic kanji on an empty stomach, but stop eating just before you feel full for better digestion and detoxification.
