This healthy rice and fenugreek gruel is a simple yet extremely nutritious porridge. Fenugreek seeds are rich source of Vitamin B...contains essential oil which improves the skin complexion and gives glow to the skin. My Granny always said that fenugreek seeds are very beneficial for regulating the menstruation cycle and to reduce abdominal pain during those days. It even purifies blood, helps prevent pimples and wrinkles. The coconut milk in this recipe adds extra flavour and helps in hair growth and to add shine and lustre to the hair. The fenugreek seeds loose most of their bitterness by the addition of Mangalorean palm jaggery (vole bella) ... you may use cane jaggery instead of palm jaggery. Mangalorean Palm jaggery is made from the sap of the Palmyra palm (Eervol tree).
In Mangalore this porridge is specially made for lactating mothers.... even today this yummy fenugreek based sweet is a must for lactating mothers in Karnataka. In Mangalore it's a tradition to have this menthe ganji early in the morning on the atti da amavasya day ie. tomorrow after having a cup of bitter kasaya made from kadukera. Do give this recipe a try...as you can relish it as a kheer with a tsp of pure ghee drizzled on top.
Ingredients :
1 cup Basmati rice / kolam / sona masoori ( I use basmati )
1/4 cup Fenugreek/ methi seeds (soaked) for 4-5 hours
1 cup grated cane jaggery / palm jaggery
1 whole small fresh coconut grated
pinch of salt
Pure ghee as required
Method :
1. Wash and soak the methi seeds in water for 4-5 hours.
2. Wash the basmati rice and pressure cook along with soaked fenugreek seeds and 5 cups of water for 4-5 whistles.
3. Extract coconut milk by blending fresh grated coconut with water and straining.
4. Add the jaggery and coconut milk to the rice methi mixture and let cook till the jaggery melts and the porridge is thick.
5. Your Menthe ganji is ready .. drizzle with ghee and serve piping hot.
6. Some use sprouted methi seeds to reduce the bitterness.
In Mangalore this porridge is specially made for lactating mothers.... even today this yummy fenugreek based sweet is a must for lactating mothers in Karnataka. In Mangalore it's a tradition to have this menthe ganji early in the morning on the atti da amavasya day ie. tomorrow after having a cup of bitter kasaya made from kadukera. Do give this recipe a try...as you can relish it as a kheer with a tsp of pure ghee drizzled on top.
Ingredients :
1 cup Basmati rice / kolam / sona masoori ( I use basmati )
1/4 cup Fenugreek/ methi seeds (soaked) for 4-5 hours
1 cup grated cane jaggery / palm jaggery
1 whole small fresh coconut grated
pinch of salt
Pure ghee as required
Method :
1. Wash and soak the methi seeds in water for 4-5 hours.
2. Wash the basmati rice and pressure cook along with soaked fenugreek seeds and 5 cups of water for 4-5 whistles.
3. Extract coconut milk by blending fresh grated coconut with water and straining.
4. Add the jaggery and coconut milk to the rice methi mixture and let cook till the jaggery melts and the porridge is thick.
5. Your Menthe ganji is ready .. drizzle with ghee and serve piping hot.
6. Some use sprouted methi seeds to reduce the bitterness.
I love all your recipes. Will try this one for sure..
ReplyDeleteThank you ...do give a feed back of ur dish n comment too 😊
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