Preparation:

• Rinse and soak the Mapillai Samba rice for 5–6 hours. Drain before cooking.
• Lightly crush garlic and shallots. Set aside.

Cooking Process:

• In a pot or pressure cooker, add rice, crushed garlic, shallots, cumin, fenugreek, curry leaves and water.
• Cook on medium heat (or pressure cook for 5 whistles) until the rice breaks down into a porridge.
• Add salt to taste. Simmer for 5 more minutes.
• Optionally stir in coconut milk and ghee before serving.

Serving Suggestions:

• Serve warm as a morning energy drink.
• Pair with raw shallots and green chillies for authenticity.

Pro Tips:

• Best consumed on an empty stomach for full health benefits.
• You can prepare and refrigerate for 2 days and reheat with water.