Description
- Boil njavara rice with sufficient quantity of water. When cooked half way, add the oushadha choorna and cook till perfect consistency of kanji or gruel is obtained
- Add 70-100 ml of coconut milk to the gruel. Simmer and switch off the flame
- Add rock salt to taste. Finely chopped Indian shallots sauted in a tsp full of ghee may be added as a light seasoning
The month of Karkidaka extends from mid July to mid August and marks the transition from the hot and humid monsoon to the cooler days of Sarad rtu.The abrupt cooling and humidity brought about by the ...
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