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Fenugreek Porridge | Excellent Body Coolant during Summer

 

Fenugreek porridge would be the light food on the tummy and it fits perfect for the lazy summer morning if you wanna prepare some good nutritional food. Fenugreek seeds are the excellent body coolant which we have in Indian homes always.


Usually, Fenugreek porridge is a thin gruel prepared with boiling the fenugreek seeds along with the raw rice. Some add coconut milk at the end to enhance the taste. My mom used to boil raw rice along with the urad dal to increase the nutritional value and to make the porridge even tastier. This is the must include recipe during the third trimester of the pregnancy and of course, after delivery.

Know the health benefits of Fenugreek seeds:

  • Rich in fibre and benefits good digestion.
  • Great body coolant.
  • Reduces cholesterol.
  • Helps maintain blood sugar level.

So, What is my version of Fenugreek Porridge?

  • It's a combination of raw rice, urad dal, moong dal and fenugreek seeds.
  • The addition of garlic cloves adds a nice aroma and health to the porridge.
  • The final touch with the freshly grated coconut is the highlight which lifts the taste to unbelievably high.
This recipe is the often-made breakfast recipe at our home during the summer days. As my family loves to have it in a Pongal consistency, I used to prepare it in a thick consistency. You can make it thin by adding more water. The addition of urad dal and moong dal adds the health benefit and taste benefit to the porridge.

Though the Fenugreek porridge could be prepared only with the raw rice, I highly suggest trying my version of porridge as they hold a yummy taste and high nutritional value. The bite of fenugreek seeds here and there in the porridge is the excellent thing to enjoy.

Finally, this porridge is suitable for all age groups including pregnant women, lactating mothers, diabetes patients and kids. The recipe is super easy to make with lesser ingredients, that too, with the ingredients always available in our pantry.

Jaggery powder (Naatu sakkarai) pairs well with the Fenugreek porridge. You could use Palm jaggery as a side dish. It could also be paired with the coconut chutney. So, the very effortless, nutritious body coolant recipe, perfect for the lazy summer morning is here for you:

⌚ Preparation time: 5 minutes
⌚ Cooking time: 10 to15 minutes
🍽 Servings: 2

What to Use? [1 cup = 100 ml]

  • Raw rice- 3/4 cup
  • Urad dal - 1/2 cup (whole or split)
  • Moong dal - 1/4 cup
  • Fenugreek seeds - 2 tbsp
  • Garlic cloves - 10 to 15
  • Salt - as needed
  • Water - 4 1/2 cups (for Pongal consistency) or 5 1/2 cups (for Porridge consistency)
  • Grated fresh coconut - 3 tbsp

Fenugreek Porridge

An effortless, body cooling and nutritious porridge prepared by boiling the raw rice, fenugreek seeds, urad dal and moong dal, is then flavoured with freshly grated coconut.

Steps Involved:
  • Take raw rice in a pressure cooker.
  • Add urad dal to the same cooker.
  • Now, add the moong dal to the cooker.
  • Wash the rice and dal mixture twice or thrice with the freshwater.
  • Now add the garlic cloves.
  • Add in the fenugreek or methi seeds.
  • Pour enough water to boil the rice and dal.
  • Add the required salt.
  • Close with the lid and pressure cook for 8 to 9 whistles or until mushy.
  • Allow the pressure to release and open the cooker.
  • Add freshly grated coconut to the boiled stuff and mix well.
  • Serve hot with Jaggery powder, Palm jaggery or Coconut chutney.

Visual Treat:

Step-by-Step Procedure with Pictures

How to Make?

  • Add raw rice to the pressure cooker. Though parboiled rice could be used, raw rice tastes very well and hence I suggest adding raw rice.
  • Add in the urad dal. I add split urad dal here. Whole urad dal or Black urad dal could also be used. 
  • Add in the moong dal. Though moong dal and urad dal are completely optional, I prefer to add them both to lift the nutritional value and of course taste.
  • Wash the rice and dal twice or thrice with enough water to ensure that no impurities stay in it.
  • Add garlic cloves to the cooker. You need not chop the garlic cloves as they turn mushy when cooked. 
  • Add fenugreek seeds to the cooker. 2 tbsp is the right amount while making for 2 persons. Adding more fenugreek seeds would make the porridge tastes bitter.
  • Add enough water to the rice and dal to make it well-cooked. 4 1/2 cup of water is the right amount for getting the Pongal consistency. If you want the porridge consistency, add 5 1/2 cups of water.
 
  • Add the required salt. I use sea salt for my porridge.
  • Close with the lid and allow it to cook for 8 to 9 whistles. You can also slow cook the rice and dal in the open pan until mushy.
  • Allow the pressure to release from the cooker and then open the cooker. The well-cooked porridge would look like this.
  • Now add the freshly grated coconut to the cooked porridge.
  • Mix the coconut until it combines well with the porridge. Mash the garlic also which gives an unbelievably good aroma and taste to the porridge.
  • The mashed Fenugreek porridge would look like this. I used to make the porridge thick as I prepare for breakfast. You could feel free to add more water in order to make a thin porridge.
  • Serve the porridge hot pairing the recipe with the jaggery powder, Palm jaggery or Coconut chutney. Jaggery powder is the best combination to go with.

Visual Treat:

Tips:

  • Don't skip urad dal and moong dal in the recipe as both of them holds a good nutrition and taste profile.
  • Add more water to get a thin porridge.
  • Green chillies or pepper could be added if you want the heat in the porridge.
  • Don't skip garlic cloves as they add the nice aroma and unique taste to the porridge.
  • Always add the grated fresh coconut which lifts the taste of the porridge.
  • Stick to the quantity mentioned while preparing for 2 members. The recipe can be easily doubled or tripled.

Oil-free, Body-Cooling & Nutritious Porridge!

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