MORINGA LEAVES CONGEE

MORINGA LEAVES CONGEE

INGREDIENTS 

Rice - 2 cups
Moringa Leaves - 2 cups
Thin Coconut Milk - 3 cups
Thick Coconut Milk - 2 cups 
Fenugreek Seeds - 1 Tsp 
Cumin Seeds - 2 Tsps
Garlic Pods - 10
Salt - To Taste

METHOD 

Add enough water with thin coconut milk needed to cook rice and keep aside 
Wash rice and pressure cook with fenugreek seeds cumin seeds moringa leaves garlic pods thin coconut milk and salt to taste
Once done and slightly warm mash cooked rice a little 
Add thick coconut milk check salt to taste 
Serve warm with pickles or thogayal 

Notes:

Congee is porridge 
Make sure the side dish used is spicy as we have not used any kind of spice in the congee
Adding coconut milk is only to enhance the taste
Can be made without coconut milk also