Nonbu kanji using chukku

Ingredients

Kanji rice- 1 cup

Dry ginger- 1 small piece

Grated coconut- 1/2 cup

Garlic- 2 cloves

Cumin seeds- 1/4 tsp

Coconut milk- 1/2 cup

Salt

Methods for preparation

1. Wash and drain the rice 2- 3 times and transfer into a pressure cooker.

2. Add salt and cover the cooker and cook for 7-8 whistles. Switch off the flame and wait for pressure from the cooker release naturally.

3. In a mixer jar, add cumin seeds, a small piece of dry ginger and pulse it for 2-3 times.

4. Add grated coconut, garlic and pour water grind it become a fine paste.

5. Add that too and mash well using back of the spoon should be a coarse paste texture.

6. Pour 3/4 of hot water and mash it completely to slightly coarse paste using back of the spoon. Again pour hot water and mash well to get a medium running consistency. Cook it for around 5 minutes in medium flame

7. Finally pour coconut milk and switch off the flame.

8. Serve hot.