Ulundhu Kanji

🔥 Prep

• Rinse 100 g black urad dal and 2 tbsp raw rice under running water until the water runs clear.
• Soak the rinsed dal and rice together in enough water to cover for 30 minutes.
• Peel and crush 5 cloves of garlic using the flat side of a knife.
• Measure out 0.5 tsp fenugreek seeds and set aside.
• Grate 3 tbsp fresh coconut and keep ready.
• Measure 0.75 tsp salt and have it nearby for seasoning.

🔥 Cook

• 1. Drain the soaked 100 g black urad dal and 2 tbsp raw rice and transfer them to a medium saucepan.
• 2. Add the 600 ml water, 0.5 tsp fenugreek seeds, the 5 crushed garlic cloves, and 0.75 tsp salt to the saucepan.
• 3. Bring the mixture to a boil over medium‑high heat.
• 4. Once boiling, reduce heat to low, cover the pan, and simmer for 30 minutes, stirring occasionally to prevent sticking.
• 5. Stir in the 3 tbsp grated coconut and continue to simmer uncovered for 5 minutes until the porridge thickens to a creamy consistency.
• 6. Taste and adjust the salt if needed.
• 7. Remove from heat and let the kanji stand for 2 minutes before serving.

🔥 Serve

• Ladle the hot ulundhu kanji into bowls and drizzle with a teaspoon of ghee for added richness.
• Accompany with a side of mango pickle or lemon pickle.
• Serve alongside crisp papadum or plain yogurt to balance the flavors.
• Offer a wedge of lemon on the side for those who prefer a tangy note.