Methiyae Pej (Fenugreek porridge/Uluva Kanji) is a dish usually had during the Karkadam month as per the Malayalam calendar. The month of Karkadam is known for it’s sever rains and cold. You get all kinds of diseases during this month. This month is also known as ‘Panja masam’ in Malayalam as there won’t be sufficient eatables available and due to heavy rains most of the crops will be destroyed. Moreover in olden times people were prone to various viral infections. So during those times people used to eat minimum dishes and ‘Karkadaka Kanji’ prepared using brown rice (‘Njavara ari’) a variety of brown rice having medicinal importance) and ayurvedic herbs (Especially those which grow in your courtyard during heavy rains) is the main dish. Dishes using leafy vegetables mostly taro stem and leaves is also common because taro grows widely during the rainy season. People in olden times knew how to live in a nature friendly way.
Methiyae Pej (Fenugreek porridge/Uluva Kanji) is the preparation that Konkani’s follow during this season other than ‘Karkadaka Kanji’.
Ingredients
You need
- 1 cup of ‘Njavara ari’ (A variety of brown rice)
- 2 to 3 tbspn of fenugreek seeds (you can take more or less depending on your bitterness thresh hold)
- Jaggery or sugar for serving
- ½ cup of First coconut milk
- Water as required for cooking
- Salt to taste
Method
Wash the rice and fenugreek seeds together. Soak them for 2 to 3 hours. Add water and cook them.
Once done add first coconut milk. Just heat it on a low flame. Do not boil it as Methiyae Pej (Fenugreek porridge) will get curled. When done add salt as per taste.
Your Methiyae Pej (Fenugreek porridge/Uluva Kanji) is ready to be served.
Serve it as such or add jaggery/sugar as per taste.
