October 06, 2006

Jeera Kanji/ Cumin Flavored Rice Soup

Jeera Kanchi is a cumin flavored rice soup, if described in the ingredient format. I always find it funny that our recipes have region specific names and the recipes names here read like a list of ingredients. But it is a good method to explain an unknown dish to the readers. Would you have looked at this post and thought of trying it out if it wasn’t named “Rice Soup”?
Jeera Kanchi is the traditional late night light dinner after breaking the fast and feasting on the goodies. After eating all the food in the evening, it is not easy to contemplate eating another meal. And then the insatiable thirst sets in. Cumin is a digestive aid and the starchy soup refills the body’s need for water and food.
It is made from white or red broken rice or rice bits. The rice used for Ghee Rice(Neichoru)is used commonly due to its tiny texture and fragrant flavor. I do not know what the name of this rice is, but anyone familiar with Calicut might be able to help me out here.
I have been getting requests for the Jeera Kanchi recipe and I was waiting to take a photo to post it. But the snaps are getting delayed so here is the recipe. The snaps will come over the weekend.
You will need: 4 servings
White Rice- 3/4 cups.
Coconut- 1/2 cup (grated)
Cumin seeds- 1/2 tsp
Turmeric Powder- ¼ tsp
Shallots (Small red pearl onions)-5
Oil- 1 tbsp
Salt to taste

Preparation:

Grind the coconut with the cumin, turmeric and 3 shallots into a very fine paste. Add water only as needed while grinding. Add 1/2 cup water (only if there is not much water in the coconut paste) and keep ready.
Wash and cook the rice in sufficient water till the rice is very soft (as in over cooked rice). If red broken rice is used, it is better to pressure cook it for 5-10 minutes. Add the ground coconut mixture and check the consistency of the gruel ( kanchi). Add more water if needed to make it a soupy consistency. Simmer on medium heat for about 10 minutes to allow the flavors to blend in and then remove from the fire. Add salt to taste.
Heat the oil and fry 2 chopped shallots till brown. Pour over the kanchi.

8 comments:

maneka nirmal said...

where is the photo baby.....i need to see it to tingle my appetite.i just took a break and missed some of ur previous recipes ...so ramzan adichupolichu alle!!! hmmm..

Anonymous said...

jeera kanchi.....mmmm i hav never had it before. shall try soon.
really miss the photo. normaly i drool over them:)
ki

sajji said...

Thanks shaheen for this recipe.
happy fasting

bushra said...

While cooking the rice we add some uluva,aashali and some coriander powder...
It gives taste and beauty to the kanji..

Mallugirl said...

bushra, what is ashali?

Anonymous said...

I think "aashali" is something similar to khuskhus... I dont know clearly... I've seen my mother cooking it... and jeera kanji comes out delicious with ashali,uluva and coriander pwdr...
Its a very important dish for our "iftar" and "suhoor"...

Jenni Malsingh said...

This is often breakfast at my house, or late supper if we are up late. Delicious, even though simple!

Anonymous said...

jeera kanji prepared with broken rice/pacha nellinte thavidu kalayathulla rice,its better than the any kind of rice.uluva,aashali, chukku, kurachu cherupayarmony all are together boiled and ready for use, then fresh coconut with some jeerakam grind and mix with cooked rice add salt for tasty.this is the jeeraka kanji. its best for ifthar.thanks ramdam kareem.