I must confess that Karkkadaka kanji, the rice-based gruel cooked with herbs never enthused me. Stick to rock salt instead of table salt or go for a sweet version with palm jaggery, jaggery and coconut milk. Kanakappodi or ponppodi is made with powdered malar (puff rice), jaggery, grated coconut and sugar. For lunch, “Shivoti kanji”, a pongal with unakkalari, jaggery, coconut milk and coconut is consumed. Have it with ground coconut or coconut milk and salt,” says Geetha Rajagopal, a homemaker from Tripunithura.

Source: The Hindu July 23, 2020 11:20 UTC