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This food is the most comfort food on earth I feel and it tastes heavenly and comes with lots of health benefits. If you have any digestion issues and heavy dysentery, vomiting, acidic problem the very comfort food is this. Coconut milk cools down body heat as well. We have yogurt/curd rice in competition with this, but I would go for thengai kanji any time πŸ˜‰ I love this so much that I can have it anytime. And a vegan πŸ™‚ So my vegan friends would be happy to see this.



For Thengai Kanji/Coconut Rice Porridge

Raw rice : 1Β cup

Water : Β 4 cups

Garlic : 12 to 15 pods

Fenugreek Seeds : 1/2 teaspoon

Coconut Milk : 1 to 1 1/2 cup ( I prepare fresh coconut milk which is preferable)

Salt : 1/2 teaspoon

For Coconut dip/Thengai Thuhayal

Fresh Grated coconut : 1/4 cup ( frozen is as well fine)

Red chili : 1

Garlic :2 pods

Roasted Gram/Pottukadalai : less than 1/4 cup

Water and salt : as required


To prepareΒ Thengai Kanji/Coconut Rice Porridge

Take raw rice and in a blender just mince for 10 seconds, not more than that, so that it splits to half size.

Next in a pressure cooker, add this cup of broken rice, water, garlic pods chopped, fenugreek seeds and pressure cook for 3 to 4 whistles. Let it cool down.

Meantime to prepare coconut milk, add 1/4 cup of fresh scraped coconut and add little water and blend it to fine paste. Now pour around 1 cup of water to it and blend well. Filter this you get fresh coconut milk.

After rice cools down, add salt and coconut milk. It smells heavenly πŸ™‚ Serve it at room temperature.

Thengai_Kanji_MakingΒ Thengai_Kanji_Making_1Β Thengai_Kanji_Making_2

To PrepareΒ Coconut dip/Thengai Thuhayal

Add fresh scraped coconut, garlic pods, red chili, roasted gram, salt and use water only as much to make the dip/thuhayal and grind it.

It is so simple and has great health benefits without compromising taste. These are so perfect with each other πŸ™‚