Wash and soak methi seed in 1/4 cup (50 ml) water for 4 hours or overnight.
Wash and soak basmati rice in 350 ml water for half an hour and pressure cook along with soaked methi (with soaked water) for 15 minutes until done and soft (reduce the heat from high after 3rd quick whistle) and cook on a medium heat for 10 minutes.
Allow to cool.
Open the lid and gently mash cooked rice -uluva with the base of a ladle).
For coconut - jeera paste:
Make a fine paste of above ingredients in a small mixer bowl. Keep aside.
Mix grated coconut paste and cooked rice well.
Adjust salt to taste (or 1/2 tsp) and add 1/2 cup (100 ml) water if required.
Mix all the ingredients well.
Kanji should be of pouring consistency.
Cover with a tight lid and cook on a low heat for 10 minutes until well combined with jeera - coconut paste.
For seasoning (optional):
Heat oil in a small pan. Add sliced onions and fry till golden colour and crisp on a medium heat. Pour the seasoning over uluva kanji and serve hot.
Recipe Courtesy: Niya's World
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.