Vendhaya Paal Kanji - Fenugreek seeds Coconut Milk Porridge - Vendhaya Poondu Kanji - Millets Vendhya poondu kanji - Healthy Breakfast Recipe

I loved the ingredients in this recipe when I saw it in one of cooking programmes, I decided to replace  rice with some millet. I had Samai (Little Millet) so I have decided to use that. It is perfect for breakfast. There is a of lot benefits to this dish. It is cools down your body so it is good to have this at least couple of time if not once a week. It also gives you good break to normal south Indian food. This is perfect for pregnant ladies and those who have mouth ulcers. If you are not a big fan of coconut milk or avoiding coconuts, use normal milk. I used Sprouted Fenugreek seeds in this Recipe if you don't have it use normal Fenugreek (vendhayam)

Samai Little Millet - 3/4 cup (Raw Rice - 1/2 cup)
Coconut Milk - 1 cup
Garlic - 15-20 (small variety or malai poondu)
Cumin seeds - 1 teaspoon
Sprouted Vendhayam (Fenugreek Seeds) - 1 tablespoon (heaped)  or Vendhayam - 2 teaspoon
Salt to taste
Water - 4 cups

Wash the rice. In a Pressure cooker or in a pot add rice, garlic, cumin seeds sprouted fenugreek seeds. Add water and salt
Cook with whistles till 5 whistles. Let it cool down once you can open the lid open it and mash it.
 Add coconut milk. Adjust the water and salt
Cook in low flame till bubbles start to appear (don't cook more than that). Switch it off
Serve hot