By Shafeena Yusuff Ali: ‘This recipe combines my Ramadan of the past to this present time, and I remember when this flavorful soup would fill me up in the nights, especially when I would not want to eat much. Each house makes the classic Kerala dishes differently and this one in particular, is my mother in law’s recipe – spicier and has more flavor than the usual Jeeraka Kanji. I am blessed indeed to have a big family – to love and be loved by.’ Do read our Ramadan Special story that also include other women entrepreneurs from the food business.
Jeeraka Kanji ~ Cumin Flavoured Rice Soup
- 1 cup Basmati rice
- ½ tbs fenugreek seeds
- 4 tsp ghee
- 3 tsp cumin
- ½ a coconut, grated
- 1 and ½ tsp turmeric powder
- salt to taste
- 1 garlic pod (optional)
- Make a paste of coconut, cumin and garlic. Keep aside.
- Boil rice with fenugreek and turmeric powder in enough water to immerse the rice completely. Add some more water If the soup looks dry.
- Add the coconut, cumin and garlic paste, and mix.
[Images and recipe provided by Author. Image: Sayana Rahiman, www.mymouthisfull.com]
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