15 April, 2017
Rice fresh coconut porridge | Kayi ganji | Kaay ganji gojju |
ಕಾಯಿ ಗಂಜಿ – ಗೊಜ್ಜು | ಕಾಯ್ಗಂಜಿ – ಗೊಜ್ಜು |
Wow!!!!! Today I’m here to share the recipe of one of our most favourite, a malenadu (shimoga – Shikaripura) special dish called as “Kaayganji” (fresh coconut + rice porridge), which is necessarily made on the day of dwadashi, parane (a taking of food after a day’s fasting)
This is one of the summer season special dish, So very apt for this hot weather. It’s a no spice recipe. Only salt is added to the ground coconut and cooked rice mixture and served along with tangy chutney ie… Date+tamarind chutney Or Gojju ie… Gojju(tamarind+Jaggery). Also often it is served along with mavina midi/Vadu mango Pickle (baby mango pickle, which is again a Malenadu and coastal region special) as well.
Relish it hot while steaming or when cooled completely, either way you won’t find any difference in the taste. I can eat it any day any time. In this recipe, rice is being cooked in a open vessel by adding more amount of water than regular and when it is fully cooked we add finely ground fresh coconut paste and salt to it. But now a days no body cooks rice in an open vessel, So I have adopted a different procedure.
How I do is – first cook both rice and finely ground coconut along with salt in pressure cooker by adding water. Transfer the cooked mixture to a vessel/container, add remaining water and let it come to boil again. Keep mashing and stirring in between. Once rapidly boils, remove from the heat. So this procedure is fast and less time consuming without any compromise in taste. And even the beginner finds it easy to prepare this age old traditional authentic dish.
This time I prepared Gojju (tangy chutney) like this → I have added….. 2 tbsp of thick tamarind pulp, 3 tbsp of date syrup and salt to taste, in 1/4 cup of hot water and boiled it. Made tempering of 1 tsp ghee, 1/4 tsp mustard seeds and two broken spicy red chilies and… poured it over the tangy chutney
Ingredients : measuring cup used – 200 ml
- Rice – 1/2 cup
- Grated fresh coconut – 1/2 cup
- Water – 3 cups
- Salt – 1/2 tsp (adjust)
PROCEDURE :
- Rinse and wash well the rice, drain all the water.
- Grind coconut by adding 1/2 to 3/4 cup of water into a very smooth paste and add it to the rinsed rice.
- Rinse the mixie jar in 1/4 cup of water and pour it too into the rice coconut mixture
- Also add 1 more cup of water and pressure cook for one whistle
- (Please observe, here we have put 2 cups of water in total)
- And if you do not like the dominating aroma of the coconut, then you can also pass it through the sieve with big holes so that the rough part of ground coconut is removed and that dominating coconut flavour and aroma will be lessened
- Again bring it on the heat and now put remaining 1 cup of water and salt, stir well and allow it to boil, once boiled remove from the heat
- Add more water if needed, the consistency should be thinner than Khichdi and as it cools it turns little more thicker as well
- You can serve the Kaayi ganji/rice fresh coconut porridge along with Gojju or Pickle
Below you can also have a look at some more recipes posted here on this blog –
- KOOTU CURRY
- RASAM
- PINEAPPLE PULISSERY
- KADALAPARIPPU PAYASAM/CHANA DAL/BENGAL GRAM LENTIL/KADALEBELE PAYASA
- ELANEER PAYASA/TENDER COCONUT KHEER
- Carrot kichadi/Pachadi| ಕ್ಯಾರಟ್ ಪಚಡಿ/ಕಿಚಡಿ
- Dates Inji Puli | dates ginger tangy curry – Video
- Dates Inji Puli | dates ginger tangy curry – Video
- No grind fermented Sago Idly| Tapioca Pearls Idly
- Mango avakaya Pickle | Avakayi | Andhra avakaya Pachadi |
- Puliyogare | Puliyogare using green chili |
- Beetroot Pulao | Beetroot cowpeas Pulao |
- Jeerige lehya | Cumin seeds chyavanprash |
- Radish chutney| moolangi chutney
- Mixed vegetable Pulao| Mishra tarakari Pulao
- Brinjal tamarind rice| Badanekayi Puliyogare|
- Ash gourd halwa| Dumrot| Kashi halwa| ಕಾಶಿ ಹಲ್ವಾ| ದಮ್ರೂಟ್
