Monday, February 5, 2024

Uluva kanji


Sprouted fenugreek congee is made using boiling sprouted fenugreek and rice and mixing with ground coconut and cumin seeds. 


1. Sprouted fenugreek seeds - 1 tablespoon

2. Kerala matta rice - 1/4 cup

3. Grated coconut - 1/2 cup

4. Cumin seeds - 1/2 teaspoon

5. Salt to taste


1. Wash and soak fenugreek seeds in water for approximately 3 hours. 

2. Drain the water from the fenugreek and keep aside in a container lined with cottin cloth. Let it rest for at least 10-12 hours until they sprout. 

3. Wash the rice and boil it along with sprouted fenugreek seeds. Add around 2 cups of water while pressure cooking and let it whistle 3 times on a medium flame.

4. Allow the pressure to come down naturally. Add salt to taste.

5. Grind coconut with cumin seeds with water and it to the congee. 

Congee is ready to serve. This is eaten with karkidaka masam to increase immunity. Also given to new moms during postpartum recovery. 

I am tagging this recipe for the "Shhhhh Cooking Secretly", 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 is "Sprouts" and it was chosen by Jayashree. She made Sprouted Moong Methi Stir Fry. Check out the recipe for the same in her blog 'Evergreen dishes'. My partner for this month is Renu. She gave me cumin seeds and coconut as my secret ingredients. I gave her bhajra and green chilies as her ingredients. She made a very unique 'Bajra Millet and Sprouted Moong Dhokla'.