Ghesh- the Gujarati Congee

Ghesh is the Gujarati take on Congee. Honestly it is a rather scaled down version of the elaborate rice porridges I have had in the Eastern part of the world where the population begins their day with a hearty breakfast of rice porridge : be it Bubur Ayam, Juk or Byok, I was fed by my Burmese help. Most of these congee are cooked in chicken or pork stock. In predominantly vegetarian state of Gujarat Ghesh, is usually slow cooked in chaash/thinned yogurt or cultured buttermilk. Also it is always made with the broken rice/Kanki that was a by-product of hand-pounded rice . The recipe of this simple porridge varies in each household. Some temper it with jeera some don’t, some add sesame while some prefer only chopped green chillies. Interestingly, this porridge has also been woven in our language “Thaki ne dhili ghesh jeva thayi javu – symbolising fatigue at the end of cumbersome chore or busy day!”

Last month when we were discussing forgotten recipes my Bhabhiji shared the way her mother made the rice porridge.  “Kamod ni kanki is cooked in lots of water and served with freshly pounded chutney/pesto of coriander+green chillies+ginger+garlic and a dollop of ghee. It was the most soothing meal on days when we wanted to eat lite!!” Krishna Kamod was the rice most of us preferred because it earthy aroma. Sadly, Kamod which is pricer than Basmati is a vanishing heritage rice variety.