Venthaya koolu

Preparation Time : soaking over night + 10 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

Venthaya koolu . Fenugreek Porridge. A tradition medicinal dish very own to tirunelveli . Only after i was married did i know there were medicinal dishes that Existed . As at moms place anything and everything about medicines are from the medical store except for the jeeraga kashayam given to us for gastric trouble. Here at my hubby’s place their food and menu revoles around health and medicinal facts for the body. This dish is had only for breakfast in an empty stomach to cool the body (as tirunelveli is hot place)and if you have blisters in your mouth or tummy so this dish is a cooling agent to the body.I make this dish atleast once a month.My kids don’t fancy this dish but i comple them and some how get it into their tummy. This dish requires a lot of stirring to be done , that’s a bonus to loose a few calories too.

Ingredients

Method

1. Soak rice , black lentil and fenugreek seeds in water over night . Drain and grind in a food processor to a smooth paste , adding 3 cups of water to get a running consistency batter .
2. Add a pinch of salt to the batter . Crush the palm sugar and boil it with 2 cups of water to get a syrup . Strain and set aside .
3. In a heavy bottomed non stick kadai boil the ground loose batter , stirring continuously in medium heat for over 10 minutes till the rice mixture is cooked through and gets to a thick paste .
4. Add the palm sugar syrup little by little stirring continuously and mix well . Then finally add the coconut milk as still stirring continuously .
5. Simmer the flame and let all the flavours infuse together for a minute . The porridge should of thick flowing consistency .
6. Remove from heat and serve hot or warm .