Name: Coconut Milk, Garlic Gruel (Thengai Paal Poondu Kanji) recipe by Subhashni Venkatesh at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Raw Rice 100 gms; Moong dal 2 table spoons; Garlic pearls peeled 10 to 12; Fenugreek seeds 1/2 tea spoon; Scraped coconut from one shell of coconut; Salt to taste

ABOUT Coconut Milk, Garlic Gruel (Thengai Paal Poondu Kanji) RECIPE

This gruel or porridge is a healthy one given to heal the ulcers in mouth and stomach if any. We have this once in a month on a Sunday morning as breakfasft, since Lauric acid the beneficial fat found in coconut milk is very good for helath

Ingredients Serving: 4

Raw Rice 100 gms
Moong dal 2 table spoons
Garlic pearls peeled 10 to 12
Fenugreek seeds 1/2 tea spoon
Scraped coconut from one shell of coconut
Salt to taste

Instructions

In a pan dry roast fenu greek seeds to brown and powder it in a pestle.
Wash rice and dal. Add garlic and Fenu greek powder and washed rice and dal in to a pressure cooker.
Pour in 400 ml of water and cook to 5 whistles.
While the stuff is getting cooked, add some water to the coconut and grind well to take out milk. Add 200 ml of water to the grounded coconut stuff and squeeze out milk. Filter it in a sieve. Keep aside
Once the steam is released, with a ladle mash the boiled stuff well. Pour in the coconut milk and required salt. Mix well.
Don't heat after adding coconut milk and salt. It will curdle.
The combined flavour of roasted fenu greek powder, garlic and the coconut milk gives exotic taste and soothing effect.

Similar Recipes