Menthe Ganji
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.
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.