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


  1. What aperfect post for the theme and for the upcoming karkidakam season. Amma used to make this every year. well at that time I refused to eat it. Now, I love it.

  2. I love any jafggery preparaion and will try out this one. Somewhat similar to sweet pongal without dal. Interesting one.

  3. Such a wonderful share . Jaggery and coconut combo is my family's weakness. This is something very new for me. Sounds like pongal minus the dal. Adding it to my bucket list.

  4. Fenugreek is really good for memory also. It's recommended that everyone should have this at least once a month.

  5. Uluva Kanji is a completely new dish for me. It sounds so nutritious and flavourful. With grated coconut and jaggery balancing out the bitterness of the fenugreek, I'm sure this would be lovely.

  6. Uluva Kanji, wow today I've learnt about another traditional dish from Kerala. Healthy and filling too. Makes a lovely hot and comforting dish during the monsoon season.

  7. Very interesting and useful recipe Anu..never had the coconut and methi combination.. I am eager to try out this new dish which has it's medicinal benefits also.

  8. This looks so good and so healthy. Never heard of this, but a traditional recipe and I always bookmark to try it. Loved it

  9. Uluva kanji is delicious and definitely something that is fed post delivery. In Goa it is called methi che pez. I was under the impression that others cannot have it. Thanks we are definitely in the correct season to enjoy it. Thanks.

  10. Uluva Kanji this is so amazing and new to me. During my stay at South India I learned few Kanji recipes which are good for immunity but this one is really new to me. Thanks Anu for a lovely share.

  11. A completely new recipe for me. Rice fenugreek seeds with jaggery not only taste good but also perfect for diet conscious people. Diabetic people can use little chopped dates instead of jaggery. Wonderful recipe.

  12. This is such an interesting dish with fenugreek seeds, rice , coconut snd jaggery. Would definitely love giving it a try soon

  13. The uluva kanji reminds me of something similar I had when I had delivered both my girls. It was ground with jaggery and coconut and was like a thick payasam. The kanji looks like a bowl that will warm the body during a cold spell... Yum...

  14. Uluva Kanji sounds incredible. So healthy and nutritious recipe Anu. I am eager to try your recipe. So apt for the monsoon season. Traditional recipes are always a keeper.

  15. Such a healthy recipe, it's easy to prepare too. Coconut, jaggery mixed in cooked rice and methi sounds amazing.This bowl of uluva Kanji is soulful and very soothing.

  16. Methi,coconut and jaggery are very good for health and when combined together in this healthy uluva kanji,it is nothing short of nectar

  17. Uluva Kanji is such a good way to serve healthy food for the family. I would love to try this one, sounds flavoursome and a good way to include the methi seeds.

  18. So healthy and nutritious kanji. I have heard a lot about this kanji and now I have your foolproof recipe to try.