Menthe Ganji | Aati Ganji Recipe | Fenugreek Seeds Porridge – Kotians Passion

Menthe Ganji | Aati Ganji Recipe | Fenugreek Seeds Porridge – Kotians Passion

Menthe Ganji | Aati Ganji Recipe | Fenugreek Seeds Porridge with detailed photo and video recipe. Aati ganji or menthe ganji is a traditional dish with the goodness of rice, fenugreek seeds, coconut and jaggery in the form of porridge.

This menthe ganji is prepared during the month of Aati (July – August). The new moon day of the Ashada month of the Hindu calendar is called Aati Amavasya in Tulu. Traditionally on this day a bitter concoction made out of the bark of ‘paleda mara’ (in Tulu) or Hale Mara (Kannada) know by botanical name as Alstonia Scholaris, also known as devil tree in English is had as the first thing in the morning. It is believed that it works as a magic potion that provides immunity against diseases that are specific for the rainy season. It is then followed by this menthe ganji for breakfast.

fenugreek seeds poridge

Menthe ganji is very simple to prepare and only four basic ingredients are all you need – rice, fenugreek seeds, coconut and salt, additionally you can add jaggery for sweetness.

Fenugreek seeds loaded with medicinal properties, it is known to reduce inflammation in the body, fight against flu, cure constipation and cure joint pain. In the Tulu Nadu region, this menthe ganji is also given to lactating mothers. Hence the ganji increase breast milk production.

There are many variations to this fenugreek rice porridge. It is called menthe ganji in Tulu, also know menthya ganji in Kannada, methiyechi paize in Konkani, uluva kanji in Kerala. Every household has its own recipe. While some add coconut milk, some grind coconut along with fennel seeds and add the paste to cooked rice and fenugreek seeds. Some add jaggery (especially palm jaggery) in the Tulu Nadu region. It’s very delicious in any way but you can make variations to it according to your choice.

Finally, I would like to highlight my other Mangalore cuisine collections with this post of Menthe Ganji. It includes recipes like tetla recipe, pathrode recipeananas sasivebasale kudu gassitajank palyaharive soppu palyatajank neer dosekaadu peere sukkakembal picklewild mango curry. Further, I request you to check my other recipes collection like,

Recipe Card For menthe ganji:

Menthe Ganji | Aati Ganji Recipe | Fenugreek Seeds Porridge

Aati ganji or menthe ganji is a traditional dish with the goodness of rice, fenugreek seeds, coconut and jaggery in the form of porridge.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian, mangalorean
Servings: 6 people
Author: Yashashwini Kotian

Ingredients

  • 1 cup raw rice(white rice/sona massori/basmathi)
  • 2 tbsp fenugreek seeds soaked overnight or 4 to 5 hour
  • 1 cup grated coconut
  • ½ cup jaggery
  • ¼ tsp cardamom powder
  • salt to taste

tempering

  • 1 tbsp ghee
  • 10 numbers cashew nuts

Instructions

  • Wash and soak the fenugreek(methi) seeds in water overnight or for 4 to 5 hours.
  • Boil 6 cups of water in kadai.
  • Once the water starts boiling, add 1 cup of washed raw rice along with 2 tbsp soaked fenugreek seeds.
  • Add salt to taste and mix well.
  • Cover and cook until rice becomes soft on medium flame. Stir in between so it does not stick to the bottom.
  • Take 1 cup of grated coconut in mixi jar. add water and blend to smooth paste. Pour coconut paste in a pan lined with a thin muslin or fine strainer. Squeeze and strain the coconut milk. Put back the coconut shreds in the blender again and add water, blend again. Again strain the coconut milk using the same stainer or muslin cloth.
  • Add extracted coconut milk to cooked rice and methi mixture, mix well. Add water if necessary to adjust the consistency of the ganji.
  • Add ½ cup of jaggery and mix well. (adding jaggery is optional, you can skip this step if you don't like sweetness)
  • Cover and cook on medium flame. Stir in between so it does not stick to the bottom and burn.
  • Once ganji comes to simmer switch off the flame.
  • For tempering, heat 1 tbsp of ghee in a pan and add 10 cashew nuts. Fry until golden brown. Pour the tempering into menthe ganji and mix well.
  • Serve when it still steaming hot.

Video

Notes

  • You can use parboiled rice instead of raw rice.
  • You can adjust the jaggery if you like more sweetness.
  • You can skip adding jaggery if you don’t like the sweeter version.
  • You can add different types of dry fruits for tempering if you prefer.

How to make menthe ganji with step by step photo:

  • Wash and soak the fenugreek(methi) seeds in water overnight or for 4 to 5 hours.
  • Boil 6 cups of water in kadai. Once the water starts boiling, add 1 cup of washed raw rice along with 2 tbsp soaked fenugreek seeds. Add salt to taste and mix well.
  • Cover and cook until rice becomes soft on medium flame. Stir in between so it does not stick to the bottom.
  • Take 1 cup of grated coconut in mixi jar. add water and blend to smooth paste. Pour coconut paste in a pan lined with a thin muslin or fine strainer. Squeeze and strain the coconut milk. Put back the coconut shreds in the blender again and add water, blend again. Again strain the coconut milk using the same stainer or muslin cloth.
  • Add extracted coconut milk to cooked rice and methi mixture, mix well. Add water if necessary to adjust the consistency of the ganji. Add ½ cup of jaggery and add ¼ tsp of cardamom powder and mix well. (adding jaggery is optional, you can skip this step if you don’t like sweetness). Cover and cook on medium flame. Stir in between so it does not stick to the bottom and burn. Once ganji comes to simmer switch off the flame.
  • For tempering, heat 1 tbsp of ghee in a pan and add 10 cashew nuts. Fry until golden brown. Pour the tempering into menthe ganji and mix well.
  • Serve when it still steaming hot.
aati ganji

Like the article? Share it!

Did you make this recipe? Tag @kotianspassion on Instagram and hashtag it #kotianspassion

For the latest recipe subscribe to our YouTube channel and follow us on Facebook, Instagram, Twitter and Pinterest.


YOU MAY ALSO LIKE


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating