Paruppu Omam Kanji

        This is my favourite "internal warmer" as it works wonders when taken on a regular basis especially when you are down with a cold.

Ginger + Garlic

Raw rice/Pacharisi : 150gms.
Moong dhal: 50 gms.
Ginger: 1/2 inch piece.
Garlic pods: 6-7.
Pepper corns:2 tsp.
Fenugreek seeds: 1 tsp.
Omam [ajwain]: 1 tsp.
Salt: to taste.
Milk: according to your taste.




1.Chop the ginger and garlic finely.
2.Pressure cook the washed rice and dhal along with the ginger and garlic until mushy.
3.Meanwhile dry roast the fenugreek, pepper and omam [ajwain]. Cool and grind to a fine powder.
4. Once you open the pressure cooker, mash the already mushy rice and dhal until they are well blended.
5.Mix the powdered spices with the kanji.
6. When you want to have this brew, add salt and milk to the consistency you want and drink it warm.

Peppercorns + Fenugreek + Ajwain

          The taste of this kanji will be blend of bitter and spicy tastes. You have to taste the bitterness, that is the speciality of this brew....helps the body get rid of germs.
          The water added to cook the rice and dhal should more than double the normal water added-suppose the rice and dhal measure to one full cup- add 5 cups of water, it doesn't matter if it is a little watery at the end.
          Let the salt be half of what you would add normally.




Medicinal properties:
Garlic: anti inflammatory and antioxidant.
Ginger: aids digestion, reduces nausea and combats respiratory infections.
Pepper: diuretic, antioxidant and antibacterial
Fenugreek: fights infection, reduces fever, sinus and lung congestion.
Ajwain : aids digestion, antispasmodic and germicidal.
Rice: provides carbohydrates.
Dhal: provides protein.

             This is for the event " Cooking with Seeds" by Priya of Priya's Easy n Tasty Recipes, guest hosted by Kavita of Seasonedndressed.blogspot.com .


Enjoy...

Scribbled by Reva.