Thengai pal kanji is a dish that is made combining all healthy ingredients. The rice is cooked in coconut milk with fenugreek seeds and garlic. Coconut milk is highly nutritious and rich in flavour. Fenugreek seeds helps with digestive problems and garlic enhances the taste and also has a lot of medicinal properties.
Prep Time – 10 Mins
Cooking Time – 20 Mins
Raw rice – 1/2 cup
Garlic – 30 pods
Fenugreek seeds – 1 teaspoon
Coconut milk – 1 cup (400 ml tin)
Water – 1 cup
Salt – to taste
STEP 1: Wash the raw rice and transfer it to a rice cooker.
STEP 2: Add coarsely chopped garlic, fenugreek seeds and salt to the rice.
STEP 3: Measure and combine the coconut milk and water. Add it to the rice and mix well. (Ratio for rice, coconut milk and water is 1:2:2)
STEP 4: Mix well and cook till the rice turns mushy. Leave the rice cooker lid slightly open just to avoid the coconut milk from oozing out from the cooker while cooking.
TIP: Serve the thengai pal kanji to kids by sprinkling some sugar on the top. The best combination for thengai pal kanji is summa Kuzhambu (similar to the taste of a Kara Kuzhambu but without any veggies)