This specialty is made during the month of Karkidakam, when the heavy rains are likely to pave the way for ill health. It gives the system the immunity boost it deserves and has been part of the traditional monsoon food regimen for long.
100gm Navara rice
25gm fenugreek seeds
5gm dried ginger powder
5gm crushed pepper
5gm turmeric powder
5gm carom seeds
¼ cup coconut milk
Wash the rice and boil it in 1 litre water
Add fenugreek seeds and keep boiling
Once boiled, pour in the coconut milk, wait till it starts to boil, and immediately take off the flame
Add the rest of the spices, mix well and keep covered for a while
Karkkidaka kanji can be taken as dinner as well
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