Chukku / Dry Ginger Kanji

Ingredients:

1 cup raw rice / pachari

1/2 tsp fenugreek seeds / uluva

1 cup grated coconut

3-4 garlic cloves

1 tbsp coriander seeds

1 1/2 tsp chukku podi / dry ginger powder

salt to taste

Preparation:

1. Wash and drain the rice in water and keep it aside.
2. Grind the grated coconut, garlic, coriander seeds and dry ginger powder to a coarse mixture adding little water and keep it aside.
3. Boil 8-9 cups of water in a pan and add drained rice and fenugreek seeds and cook until the rice is cooked well.
4. Add salt and ground coconut mixture to the cooked kanji and mix well.
5. Adjust the water adding 1/2-1 cup of water and mix well and bring it to boil on medium low heat, stirring in between.
6. Check for salt and if the kanji is too thick, add little more hot water and mix well. Remove from flame and serve hot....