Paal Kanji, a delicious South Indian breakfast porridge made from the rice and milk. It's also known as Vendhaya kanji.
Vendhayam is a tamil word for fenugreek seed. As this recipe has fenugreek seed and its flavor is dominant in the kanji, some people used to call this as Vendhaya kanji.
It's one of the breakfast foods that i grew eating so i feel nostalgic every time when i make this kanji. It's so flavorful, light on stomach and a wholesome breakfast to start off your day. 
Paal Kanji | Vendhaya Kanji
Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: Indian
IngredientsRecipe Category: Breakfast | Recipe Cuisine: Indian
Rice -1/2 cup
Fenugreek seed - 1/2 tsp
Cumin seed - 1 tsp
Garlic pods - 6
Water - 1 & 1/2 cups
Milk - 1 cup
Salt - to taste
Jaggery - as needed
Procedure
In a pressure cooker, add rice, fenugreek seed, cumin seed, garlic, salt and water and cook it for 5 whistle or until it become mushy.
Once the pressure released from the cooker, boil the milk and add into it.Mix it well.
Paal kanji is ready. You can drink this kanji as it is or add the jaggery for sweetness just before serve.
Notes:
- Adjust the milk as per the consistency you like
- I have used the sona masoori rice for this kanji. Any cooking rice that you are using for your meal regularly works fine for this recipe
- Don't add more fenugreek seed, it gives a mild bitterness.
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