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Fenugreek and Rice Conjee | Menthe Ganji | Metheda Ganji

a traditional Mangalorean dish made with rice and fenugreek seeds
Course Main Course
Cuisine Indian, Mangalorean
Keyword Aati Ganji, Fenugreek and rice conjee, Fenugreek and rice porridge, how to make metheda ganji, Mangalorean metheda ganji, Metheda Ganji, Methi and rice porridge
Prep Time 6 hours
Cook Time 30 minutes
Total Time 6 hours 30 minutes
Servings 3

Ingredients

  • ½  cup rice
  • 1  tbsp fenugreek seeds (methi seeds)
  • 1 ½ cups of water to cook rice and methi seeds
  • 1 ½ cup coconut milk
  • 1 cup grated jaggery
  • ½ tsp salt
  • 1 tsp cardamom powder (elaichi powder)
  • 10 to 12 cashew nuts
  • 1 tbsp clarified butter (ghee)

Instructions

  • Wash the fenugreek seeds and soak in water for 5 to 6hours.
  • Wash and soak rice in water for 2 to 3 hours.
  • Drain the water and transfer soaked rice and fenugreek seeds to a pressure cooker.
  • Add water and pressure cook for 4 to 5 whistles.
  • Allow the steam to escape fully before you open the pressure cooker.
  • Transfer cooked rice and fenugreek seeds to a pan. 
  • Add salt and grated jaggery.
  • Mix well on a low flame till the jaggery melts.
  • Now, add coconut milk and mix well .
  • Bring it to a boil.
  • Add cardamom powder and mix.
  • Turn off the heat and keep aside.
  • Heat ghee in a small pan.
  • Add cashew nuts and fry till it turns golden in colour.
  • Add these fried cashew nuts to the conjee. Serve hot.