Boiled Rice Conji
"Spicy Tangy Comfort Conji"

This dish is perfect for warming you up on a chilly day or providing comfort when you're feeling under the weather. And the best part? It's a complete meal that doesn't need any additional sides to enjoy its rich and flavorful taste.

- 1 cup red boiled rice (or raw rice)
- 500 ml water
- 2 green chilies, slit
- 1 onion, chopped
- 4 small pieces of tamarind
- 2-3 Buttermilk chillies/majjige menasu (chilies soaked in curd and dried)
- Salt to taste

1. In a pot, combine the red boiled rice and water. You can also use cooked raw rice.
2. Add the slit green chilies, chopped onion, tamarind pieces, and butter Milk chilly dried majjige menasu to the pot.
3. Season with salt to taste.
4. Bring the mixture to a boil over medium heat, stirring occasionally.
5. Once boiling, reduce the heat to low and let the conji simmer for about 20-25 minutes, or until the rice is fully cooked and the mixture has thickened to your desired consistency. Stir occasionally to prevent sticking.
6. Once cooked, remove the pot from the heat and let it cool slightly before serving.
7. Ladle the spicy tangy congee into bowls and serve hot.
8. Enjoy your Spicy Tangy Comfort Congee as a delicious and satisfying meal, all on its own!

Let me tell you about majjige menasu. It's a unique and flavorful dish that is a specialty of Karnataka. it's not added directly to the conji, it's deep fried and then added.It's made by soaking fresh green chilies (menasu) in curd (majjige) for a long period of time, allowing the flavors to blend and infuse. The chilies are then dried, retaining their spicy flavor while also taking on a tangy, slightly sour taste from the curd.

About Rovena Fernandes

Comments powered by CComment

Edited and published by : Canara World Foundation Inc.
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.