Description
How to prepare
To prepare Karkidaka Kanji, first wash and cook half a cup of Njavara rice (or red rice) in about four cups of water until it becomes soft and slightly thick. While the rice is cooking, mix Ayurvedic herbal powder with a little water to form a paste. Add this herbal paste to the cooked rice and simmer for another 10 to 15 minutes, stirring occasionally. For added richness, you may include one cup of coconut milk towards the end and cook for 2–3 minutes, avoiding a boil. Optionally, you can sweeten the kanji with jaggery or enhance the flavor with a tempering of coconut oil, sautéed shallots, and curry leaves. Serve the kanji warm—ideally in the evening during the monsoon season—for its full rejuvenating benefits.
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