Menthe Ganji or Tarai da Ganji for Aati Amavasya today. This traditional rice and fenugreek seeds-based coconut milk porridge is eaten after drinking the super bitter ‘Paleda Kashaya’ to maintain good health till the next Aati. Aati is a period of heavy rainfalls, seasonal flus and health issues. To combat it, a number of such homemade recipes were put together for the entire month by our grandmas including those of foraged greens such as Tajank that keep tummy infections at bay.
The Menthe Ganji is also known to help in achieving clearer skin. Brides are given this almost everyday for one meal before their wedding. Lactating mothers are fed this for it’s properties in aiding the lactation process naturally. So overall it’s a bowl full of health and yumminess.
We prepare the savoury version, topped with lots of homemade ghee. Some add jaggery and cardamom to this as well.
Menthe Ganji
Ingredients
- 1/2 cup Sona Masoori rice
- 1/2 cup grated coconut
- 1/4 cup Fenugreek seeds
- 2 tsp coriander seeds
- 3/4 tsp Turmeric Powder
- 1 tsp Salt or as per taste
- Jaggery as per taste optyional
Instructions
- Soak Feugreek seeds overnight or at least 4 hours
- Boil the rice and fenugreek seeds in a pressure cooker for three to 4 whistles. Use an extra cup than usual as you want a soft, khichdi consistency. You can cook this in second extract of coconut milk too.
- Blend grated coconut, corainder seeds and tuemeric to a smooth paste.
- After the pressure is released, mix in the coconut paste and add salt to taste.
- You could add a small piece of jaggery at this point. But we dont add jaggery.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @parinita.s on Instagram and hashtag it #PulimunchiKitchen.