Jeerakakkanji

Jeerakakkanji or Cumin flavoured rice soup/gruel is one of the specialities of Ramadan dishes. On fasting days of Ramadan, Muslims of Kerala take this as their dinner. This is usually taken with some upperi or fish curry.

Ingredients
Cracked rice or podi ari 1 cup
Coconut grated 1 cup
Small onions 5
Cumin seeds / jeera (nalla jeerakam) 1 tsp
Turmeric powder 1 tsp
Coriander powder 1 tsp
Salt

For seasoning
Small onions 4
Pure ghee 2 tsp

How to prepare
Wash rice. Add turmeric powder, cook in a pressure cooker with 4 or 5 cups of water. Cook till the rice is soft and the kanji is thick.(3 whistles are enough). Grind coconut with small onions, cumin/jeera and coriander powder using ¾ cup of water. Make a fine, smooth solution. Pour this into the kanji. Add salt.If the kanji is too thick, add little more water. Heat it and when begins to boil, remove from fire. Heat ghee, sauté chopped small onions. When they are golden, pour them into the kanji. Instead of coconut, you can use thick coconut milk also.Now mom uses coconut milk, since it is easy and saving time.