Name: Easy Karkidaka Kanji
Prep time: 10 min
Cook time: 30 min
Ingredients: 4 tbsp Vanpayar/Mambayar/Red cow peas; 4 tbsp Muthira/Horse gram; 4 tbsp Cherupayar parippu/Split green gram; 4 tbsp Kadala parippu/Chana dal; 1/2 cup Broken red rice/Nurukari; 1 tbsp Fenugreek seeds; 1 tbsp Cumin seeds; 1/4 tsp Salt; 4 cups Water; 1 cup Thick Coconut milk; 1 cup Thin coconut milk; 4 tbsp Jaggery powder; 2 tbsp Ragi powder (Optional)

Easy Karkidaka Kanji: A Healing Traditional Porridge

Introduction to Karkidaka Kanji

Karkidaka Kanji, also known as medicinal rice porridge, is a traditional Ayurvedic preparation popular in the southern state of Kerala, India. This nutritious and healing porridge is specifically consumed during the month of Karkidakam (July-August), the last month of the Malayalam calendar. The monsoon season during this time brings about various health issues, and the kanji is believed to boost immunity and provide relief from ailments.

Historical Significance

The tradition of consuming the Kanji dates back centuries. Ancient Ayurvedic texts mention this porridge as a remedy for monsoon-related illnesses. It was traditionally prepared by grandmothers and mothers to ensure the family stayed healthy during the rainy season. The ingredients used in the dish are carefully selected for their medicinal properties, making it a wholesome and therapeutic meal.

Health Benefits of Karkidaka Kanji

The herbs and spices used in the Kanji, such as cumin and fenugreek, are known to strengthen the immune system. This helps the body fight off infections and diseases commonly seen during the monsoon. It also acts as a natural detoxifier. The combination of herbs and rice helps in flushing out toxins from the body, promoting overall health. The anti-inflammatory properties of the ingredients provide relief from body aches and pains, which are common during the damp monsoon weather. The porridge boosts metabolism, helping in maintaining a healthy weight and providing energy.

How to Enjoy Karkidaka Kanji

Karkidaka Kanji is typically consumed as a breakfast or dinner item. It can be enjoyed on its own or with a side of pickles and papadam (crispy lentil crackers). Some prefer adding a spoonful of ghee (clarified butter) for added flavor and health benefits. The porridge is best served hot, especially during the chilly monsoon evenings.

Modern Adaptations

In recent years, Karkidaka Kanji has seen various modern adaptations to suit different tastes and preferences. Some people add vegetables like carrots and beans to make it more wholesome. Others experiment with different types of rice or add a dash of coconut milk for a richer flavor. Despite these variations, the core essence and health benefits of Karkidaka Kanji remain intact.

Conclusion

Karkidaka Kanji is more than just a porridge, it is a testament to the wisdom of ancient Ayurvedic practices. Its blend of medicinal ingredients not only provides nourishment but also ensures that the body stays healthy during the monsoon season. Incorporating the Kanji into your diet is a delicious and effective way to boost your immunity and enjoy the monsoon without falling prey to common seasonal ailments.

Easy Karkidaka Kanji

Karkidaka Kanji, also known as medicinal rice porridge, is a traditional Ayurvedic preparation popular in the southern state of Kerala, India.

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Prep Time 10

Cook Time 30

Course payasam

Cuisine Kerala

Servings people

Ingredients

4 tbsp Vanpayar/Mambayar/Red cow peas
4 tbsp Muthira/Horse gram
4 tbsp Cherupayar parippu/Split green gram
4 tbsp Kadala parippu/Chana dal
1/2 cup Broken red rice/Nurukari
1 tbsp Fenugreek seeds
1 tbsp Cumin seeds
1/4 tsp Salt
4 cups Water
1 cup Thick Coconut milk
1 cup Thin coconut milk
4 tbsp Jaggery powder
2 tbsp Ragi powder Optional

Instructions

Take a bowl, add muthira, van payar, cherupayar parippu and kadala parippu.
Rinse it 2-3 times and soak overnight.
Rinse it again and drain it. Add it into a pressure cooker along with cumin seeds and fenugreek seeds.
Now add washed and drained Nurukari(kanji ari).
Add required water
Add salt and pressure cook it for 3 whistles.
Convert the cooked mixture into a saucepan.
Add thin coconut milk first and allow it to thicken .
When it starts to thicken, add 2 tbsp ragi powder and combine well.
Add the jaggery powder and mix well.
Finally add the thick coconut milk and turn off the flame.
Serve hot.