For the letter U,under Journey through Tamil cuisine I am sharing a village style kanji/porrige made with urad dhal.
Though there were options like ulunthu bonda,ukkarai,urulaikilangu paal kari for U,I decided to make this kanji as it is a forgotten recipe.
This is a mildly sweetened kanji/porridge and made especially in the winter and served warm.In villages this kanji is often served in the evenings instead of tea/coffee.Another salty version is also made along with rice and skinned whole urad.The salty version is served along with coconut thogayal and pickle for a comforting breakfast.Once in awhile this used to be our Sunday breakfast back in my parents place.
Coming to the recipe its an easy to make porridge and can be sweetened with jaggery or palm sugar.The addition of grated coconut and the cardamom powder is added flavor to the porridge.Also this kanji is given to girls especially at the time of puberty to strengthen the spinal cord and back bones.
In our house hold this porridge is made often and while grinding the idly batter my mom used to take a handful of urad batter and make.A handful of batter serves a family of 4 generously and the urad dhal after cooking becomes more fluffy.Lets move on to the recipe............
- The kanji will become thick after cooling,so adjust the consistency while cooking.If you feel its too thick after adding melted jaggery add hot water and adjust the consistency.
- Grated coconut and the amount of jaggery can be adjusted according to personal preference.
- After adding the urad dhal batter to the boiling water mix it continuously .
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