Monday, July 5, 2021

Uluva Kanji | Karkidaka Kanji | Fenugreek seeds Congee

Uluva Kanji is a  traditional dish made in Kerala during the monsoon season. This dish made with rice and fenugreek and flavored with lots of coconut and jaggery. The bitterness of the fenugreek is hardly noticeable in this delicious dish. 

In Malayalam, the word "Uluva" means Fenugreek, and "Kanji" refers to congee, hence the name. This dish is also known as Karkidaka Kanji because it is usually made during "Karkidaka Masam".  Karkidaka Masam is a month in Malayalam Calendar while in the Gregorian Calendar it corresponds to the months of July to August. The nutrients in the fenugreek are believed to ward off any ailments that are typically seen during the rainy season. 

The fenugreek is believed to be rich in nutrients. It is good for controlling diabetics, menstrual cramps, high cholesterol, and many other conditions(Reference: WebMD) It is also known to increase milk production in lactating mothers. This dish is also taken during the "Post-delivery care" in Kerala.


  1. Fenugreek seeds/ Uluva/ Methi seeds - 3 tablespoon
  2. Raw rice(see notes below) - 1/4 cup
  3. Grated coconut - 1/2 cup
  4. Grated jaggery - 1/2 cup
  5. Salt - 1/8 teaspoon
  1. Wash and soak fenugreek seeds in 2 cups of water for at least 5 hours. 
  2. Wash the raw rice and pressure cook along with soaked fenugreek seeds for 4-5 whistles. Do not discard the water used for soaking fenugreek, use the same for pressure cooking.  
  3. Once the pressure subsides, open the pressure cooker and add grated jaggery, grated coconut, and salt. 
  4. Allow the mixture to boil for a couple of minutes and try off the stove.
Uluva Kanji is ready to serve.

  1. Typically red raw rice is used for making this dish. But it can be replaced with other varieties of raw rice like the sona masoori or jeera rice.
  2. People with diabetes can omit jaggery altogether and make the savory version by adding salt. 

"Shhhhh Cooking  Secretly" is a monthly challenge in the Facebook group. At the beginning of the month, a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are supposed to prepare a dish that matches the theme of that month.

This month's theme was "Fear Not The Bitter" and it was chosen by Seema who blogs at MildlyIndian. I can't wait to try her Mulberry Breakfast Parfait and Black Rice Ladoos.

My partner for June 2021 is Preethi Prasad. She gave me jaggery and fenugreek as my secret ingredients. I gave her neem flower and amchur and she made a very unique and delicious curry - Neem flower and chickpea curry. Do check her blog for the recipe. Also, I cant wait to try her Beetroot Corn Bites and Quinoa Beetroot patties