Coconut milk porridge ( thengai paal kanji, chettinad Special)

Ingredients:

Raw rice - 1 cup
Garlic pods - 20-25 pods
Fenugreek seeds- 3 teaspoons
Coconut milk - 1 1/2 cup of thick coconut milk or coconut milk taken from 1 full coconut.

Procedure:

Pressure cook the rice with fenugreek seeds, garlic, 4 cups of water and 1cup of coconut milk.Cook for 15 mins(4 to 5 whistles). As soon as you open the cooker add little salt, 1/2 coconut milk and 1/2 cup of hot water and smash the rice nicely using a ladle. This recipe doesn't need much salt.

Serve hot with papad or any vegetable fry.

Tip:

If your porridge consistency is thick, add desired amount of hot water to the porridge and mix well.

Benefits:

- Best treatment for all kind of ulcers.

- Great food for all seasons.

- Good food for your skin and hair.

- Coconut milk fats do not contains trans-fatty acids. The body doesn't store coconut fats, there is less chance that your arteries or blood vessels will clog, which lowers your risk of heart disease.

- Coconut milk is rich in Lauric acid. Lauric acid has many germ fighting, anti fungal and anti viral properties.

- Garlic treats and prevents cold.

- Garlic has anti- inflammatory properties.

- Fenugreek seeds reduces cholesterol and cardiovascular risk, control diabetes, it help flush out harmful toxins, prevents colon cancer, controls fever and sore throat, etc.