Garlic milk porridge recipe | Pondu Pala Kanji Recipe

Garlic milk porridge is simple and is a comfortable dish made with rice, garlic, milk and light spices. It is a light food that especially feels very relaxed when you are down with fever or simply recover. With the touch of garlic, make light taste easier to digest and fill a lot of filling.

This porridge is often prepared after delivery as it is easy for digestion and is also considered to help in rapid recovery. A mixture of rice, garlic and milk gives a unique taste which is very light yet delicious. You can also enjoy it with plain or a simple chutney or onion side dish.

jump to:

About garlic milk porridge

Garlic milk porridge is one of the traditional dishes that are ready in many South Indian homes. It is mainly made with rice, garlic, cumin and milk, so it is very light on the stomach. In addition to coconut milk, it makes porridge creamy and rich in taste. Unlike regular kanji, which is full of water, it contains very little thickness that makes it to fill more.

The taste of this porridge comes from garlic and cumin, which is beautifully mixed with milk. Garlic adds a mild spicy taste while cumin gives an earthen aroma. The porridge turns out to be very smooth in the texture and feels a nutritious when you eat it. Sometimes I combine it with a simple onion bulk or a chutney and it looks very comfortable.

Each house has small variations, some people add a little black pepper or a pinch of turmeric. Some release coconut milk and make it with just plain milk. But the version with coconut milk has a natural sweetness and good taste that balances garlic well.

I usually make it when a person at home is not feeling well or when we want to eat very lightly. This porridge is given to lacting moms post delivery. It is the best medicine for gastric troubles. The porridge is delicious in itself, but if you want you can add it to Thogial or Sambar.

Garlic and milk are very good for breastfeeding mothers that increase the supply of breast milk. Coconut milk helps in healing the wound, so I have added it to this porridge, although it is optional. Lacting mothers should eat nutritious food so that the milk is enough for the child and can compensate for the nutrients to share their child.

Garlic milk porridge material

• Rice – I have used raw rice here because it cooks soft and gives smooth porridge textures, if you like a little more chewness then you can also use boiled rice.
• Garlic – I have used garlic as a star here, it adds light sharp taste and also helps in digestion, you can adjust the number depending on your taste.
• Milk – I have used regular cow’s milk, it gives creamy taste and balances the taste of garlic, if you prefer running stability you can add more.
• coconut milk – I have first used coconut milk, it makes porridge creamy and adds natural sweetness, if you do not have coconut milk then you can just leave and use extra regular milk.
• Fenugreek seeds – I only use some seeds, it brings a light bitter note that actually enhances the taste, if you don’t like it you can leave.
• Spices – I have used cumin here, it is so well mixed with garlic and gives comfortable taste, if you want a little spice then you can add a pinch of pepper powder.
• Water – I have used water to cook the rice soft and dilute the oatmeal, you can be too thick after resting.

Similar recipes

How to step by step to make garlic milk porridge

1. Add rice well, add it to the pressure cooker. Garlic, fenugreek seeds.

2. Then add the required salt. Add water and milk.

3.Add jera.pressure 6-8 cook in medium flame for whistle. Release the pressure release by yourself.

4. Prepare it well with a ladder. You can see a closely how rice is mashed. The remaining ½ cup milk.

5.mix well. Add coconut milk. If necessary, add more milk to make it in porridge stability.

serve hot.

Expert tips

• Rice choice – I have used raw rice because it turns quickly, you can try with boiled rice if you like a little granular texture.
• Stability – It becomes thicker when cooled, so I usually add a little extra milk or water before serving.
• coconut milk – I finally like to add thick coconut milk, it keeps the taste fresh and avoids curd.
• Taste – You can add black pepper powder. If you want more spices, I do this especially in winter especially in winter.
• Serving style – I usually mash it a little after cooking, it gives smooth porridge texture and feels more comfortable to eat.

Service and storage

Garlic milk porridge hot or onion bulku, with chutney or even serve with a simple gravy. It is also a good taste as if it is without any side dish. If you have left, store it in the fridge and heat it with a little extra milk or water before serving. It becomes too thick after a few hours, so always adjust the liquid before heating.

General question

1. Can I leave coconut milk?

Yes, you can, just add excess milk instead and porridge will still taste good.

2. Can I make it in advance?

Yes, you can, but it becomes thicker because it cools down so add more liquid while heating. Do not heat if coconut milk is added.

3. Is it safe for children?

Yes it is very light and light, you can reduce garlic for young children.

4. Can I use brown rice?

Yes, you can use but the cooking time will be long and the texture will be a little chewing.

5. Does the side dish go well?

Side dishes such as onion chutney, wholesale, or even a light vegetable bustling fry will go well.

If you have any other question about it, then mail me to Sharmispassions@gmail.com. Also, follow me Instagram, Facebook, Pinterest ,YouTube And Twitter ,

Try it? Tell me how you like it. Also tag us on Instagram @Sharmispassions and the hash tags it on #Sharmispassions.

📖 Recipe Card