Oushadha Kanji

Written By Viji

Oushadha Kanji is a traditional medicinal rice porridge from Kerala, India, known for its rejuvenating and healing properties. It is typically consumed during the peak of the monsoon season when the body is believed to be more vulnerable to ailments. This nourishing porridge is thought to help prevent seasonal illnesses, improve digestion, and detoxify the body. Ayurvedic doctors sometimes customize it with specific herbs based on an individual’s health needs.

Though traditionally associated with the monsoon, I had my first taste of Oushadha Kanji on the day of Pongal, the harvest festival, this year!

Oushadha Kanji and Pongal (Ven Pongal) share similarities as both are rice-based, porridge-like dishes infused with spices. While Pongal is a beloved South Indian comfort food, Oushadha Kanji takes it a step further with medicinal ingredients, offering both nourishment and healing.

The primary ingredient of Oushadha Kanji is Njavara rice, also spelled ‘Navara’. More than just a food, Njavara is a heritage grain with deep cultural and medicinal significance in Kerala. Its combination with spices creates a warm, soothing meal that provides energy and nourishment, promoting holistic well-being.

What truly caught my attention in this recipe were the garden cress seeds. I had never heard of them before, yet I instantly fell in love! Locally, they are known as ‘Aasali Ari’ or ‘Aalivithai’

Oushadha Kanji is traditionally consumed in the evening or at night for easy digestion and deep nourishment.

There are no hard and fast rules when it comes to ingredients—except for avoiding black gram. Adjust them based on availability and personal preference.

Ingredients

  • Njavara Rice – ½ cup

  • Split Pigeon Peas – 1 tbsp

  • Green Gram – 1 tbsp

  • Fenugreek Seeds – 1 tsp

  • Garden Cress Seeds – 1 tsp

  • Cumin Seeds – ½ tsp

  • Pearl Onions – 3 (whole or chopped)

  • Green Cardamom – 2 pods

  • Ground Pepper – ½ tsp

  • Salt – To taste

  • Water – 6 cups (adjust for consistency)

Method

  • Soak the rice, split pigeon peas, and green gram for 20 minutes, then wash thoroughly.

  • Soak the garden cress seeds separately, then wash and drain.

  • In a pot, bring water to a boil and add the washed rice and lentil mixture.

  • Add the garden cress seeds, cumin seeds, fenugreek seeds, cardamom, pearl onions, salt, and pepper.

  • Cook until the rice becomes soft. Once done, mash slightly with a spoon for a smooth consistency.

This cozy bench, my favorite perch, is where I took my first sip of Oushadha Kanji.

Viji
Next

Modakam