Ganjianna ( rice porridge)

Ingredients

Rice—1 cup

Water —6 to 7 cups

Curd —1/2 cup

Fresh grated coconut—2 tablespoon 

Green chillies—1

Jeera ( cumin seeds)—1 tablespoon 

Ginger — 1 tablespoon grated or crushed or you can add more 

Mustard seeds (sasive)—1 teaspoon 

Black pepper powder— 1 teaspoon 

Curry leaves( karibevu /Kadipatta )—few

Coriander leaves—1 tablespoon chopped 

Ghee— 1 tablespoon 

Salt to taste.

Method 

Wash and cook rice in pressure cooker adding 7 cups of water for 4 to 5 whistles.

Rice should be very soft when cooked.

Heat ghee in a pan or kadai ,once hot enough add mustard seeds and jeera,

When it stops spluttering add green chillies,ginger crushed,curry leaves .

Take out the lid when once pressure reduces ,to this cooked rice pour the above masala.

Also add in coconut grated,salt,pepper powder and mix well adding some water.

Boil well and finally add curd ,boil on low flame.

Ganjianna should be watery.

Serve hot with pickles.

This is a traditional breakfast of malnaadu.

Some people add butter milk instead of curd.

And also you can put all the ingredients in the pressure cooker and cook  for 4 to 5 whistles.