According to Hindu calendar Aati or Ashada is the month usually accompanied by torrential rain hence most people stay indoors . It usually falls in the months of July – August . The farmers have sawn their paddy and are taking rest . During this month most of the people fallow some strict diet that will help them build immunity . Aati Amavasya ( new moon day ) is considered very auspicious . This day is celebrated in most parts of Karnataka , Kerala , Andra Pradesh and Tamil Nadu . Tuluva community , on the coast of south Karnataka make a special herbal – decoction on this day called ‘ Paleda Kashaya ‘ . Basically made from the barks of ‘ Pale Mara ‘( in Tulu ) or ‘ Hale Mara ( in Kannada ) or milk wood pine . It is believed that the Kashaya will help all the major ailments all the year around . After consuming the Kashaya , to counter bitterness jaggery is giving and later Mente Ganji or Fenugreek conji is eaten to cool down the body .

This healthy rice and fenugreek gruel is a simple yet extremely nutritious porridge . Fenugreek seeds are rich source of vitamin B . It also helps in regulating menstruation cycle and to reduce abdominal pains in those days . It even purifies blood , prevents pimple and wrinkles . This conji is also given to lactating mothers to increase milk production .

Today I am sharing this traditional recipe . I have used ‘ Gandhakasala ‘ rice for this . This is one of the famous scented rice mainly cultivated in Wayanad and few other places in the coastal belt . This rice has disease resistant properties and high nutritional value . It also fine taste and cooking properties and hence used during special occasion .

Ingredients :

1 . Raw rice – 1 cup ( I used Gandhakasala rice ) .

2 . Methi ( fenugreek ) seeds – 1/4 cup .

3 . Coconut – 1 full or 4 cups grated coconut .

4 . Jaggery powder – 2 – 3 cups .

5 . Ghee – 1 tbsp .

Salt a pinch ( optional ) .

Method :

1 . In a mixer blender , grind coconut with little water to extract thick milk .

2 . Sieve it in a muslin cloth and extract first thick milk .

3 . Repeat the process to extract 2 and 3 milk .

4 . Wash and clean rice and methi seeds .

5 . Pressure cook rice and methi seeds with second extract of coconut milk ( approximately 5 – 6 cups ) . Take 3 – 4 whistles and simmer the flame and cook 20 – 25 minutes .

6 . When the pressure releases open the lid of the cooker . Add thin extract of coconut milk if needed . Now add jaggery powder mix it well .

7 . Thoroughly stir the Pej to avoid sticking to the bottom . And cook 8 – 10 minutes .

8 . Switch off the flame and add first extract of the coconut milk , mix well . Add ghee on the top . Pej is ready to serve .

9 . Serve hot .