A comforting and nutritious South Indian rice porridge made with fenugreek seeds, coconut milk, and a touch of jaggery. This traditional Karnataka dish offers a unique blend of bitter, sweet, and savory flavors, perfect for a wholesome breakfast or light meal.
Prep10 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 serving
579cal
10gprotein
85gcarbs
Ingredients
1 cup Sona Masuri Rice (Or any short-grain white rice)
2 tbsp Fenugreek Seeds (Also known as Methi seeds)
4 cup Water (For pressure cooking)
0.5 cup Jaggery (Powdered or grated, adjust to taste)
400 ml Thick Coconut Milk (Freshly extracted or one standard can)
0.25 tsp Salt (Adjust to taste)
2 number Green Cardamom Pods (Lightly crushed, optional for aroma)
Instructions
1
Prepare Rice and Fenugreek
In a bowl, combine the rice and fenugreek seeds. Rinse them together under cool running water 3-4 times until the water runs mostly clear.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
About Menthya Ganje, Mango Pickle and Coconut Chutney
Gut-friendly fenugreek porridge with tangy pickle & fresh coconut chutney – a unique, energy-giving meal.
This mangalorean dish is perfect for dinner. With 820.9599999999999 calories and 13.34g of protein per serving, it's a nutritious choice for your meal plan.
26gfat
Soak the rinsed rice and fenugreek seeds in 2 cups of fresh water for at least 30 minutes. This step is crucial to soften the grains and reduce the bitterness of the fenugreek.
After soaking, drain the water completely.
2
Pressure Cook the Porridge Base
Transfer the drained rice and fenugreek mixture to a 3-liter pressure cooker.
Add 4 cups of fresh water and mix well.
Secure the lid and pressure cook on medium heat for 4 to 5 whistles, or for about 15-20 minutes, until the rice is very soft and mushy.
3
Mash and Sweeten
Allow the pressure to release naturally. Once safe, open the cooker.
Using the back of a sturdy ladle or a potato masher, mash the cooked rice and fenugreek mixture against the sides of the pot until it forms a smooth, creamy porridge.
Place the cooker back on the stove over low heat. Add the powdered jaggery and salt.
Stir continuously for 3-4 minutes until the jaggery is fully dissolved and integrated into the porridge.
4
Finish with Coconut Milk
Pour in the thick coconut milk and add the lightly crushed cardamom pods, if using.
Stir gently to combine all ingredients. The porridge will become rich and creamy.
Heat the ganje on low heat for just 2-3 minutes until it is warmed through. Do not bring it to a rolling boil, as this can cause the coconut milk to curdle.
5
Serve Warm
Turn off the heat. Let the Menthya Ganje rest for a minute.
Serve hot or warm in bowls. It can be enjoyed as a wholesome breakfast or a light, comforting meal.
Servings64
Serving size: 1 serving
80cal
1gprotein
3gcarbs
7gfat
Ingredients
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
Combine and Serve (5 minutes rest)
Pour the hot, sizzling tempering directly over the ground chutney in the bowl.
Gently mix the tempering into the chutney. Do not overmix.
Let the chutney rest for at least 5 minutes to allow the flavors to meld together.
Serve fresh with hot idlis, dosas, vadas, or uttapam.