KERALA SPL KANJI PAYAR

Kanji is basically rice porridge, had thick or thin the way you like it. It is normally prepared with broken rice cooked in lots of water till done and seasoned with salt. the most common side is the thenga chammanthi, a coconut ground mash with some spices. When eaten along with the kanji, it gives a lovely dimension to the meal, making it so soul enriching! 

INGREDIENTS:

For Kanji: 

Kerala Matta rice - 1 cup

Water - 4 to 5 cup 

Salt to taste

Ghee - 1 tsp

For Payar thoran: 

Green gram/ mung been - 1/2 cup

Green chili - 3

Curryleaves 

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Small onion - 6

Grated coconut - 1/8 cup

Turmeric powder - 1/4 tsp

Sat to taste

METHOD:

Preparing kanji: 

Wash the rice and pressure cook it for 12 to 13 whistles in a pressure cooker.

Preparing cherupayar thoran: 

1. Pressure cook the mung been for 6 whistles.

2. Heat coconut oil in a pan/cheenachatti. Add mustard seeds, urad dal.

3. When mustard seeds splutter, add curry leaves, green chili, and small onion. Fry till onion is transparent.

4. Add Cooked green gram, turmeric powder, and salt. Mix well.

5. Add grated coconut and cook for 2-3 mins. Switch off the flame.

Serving Kanji: 

In a bowl/plate take kanji. Add some ghee and salt into the kanji. Enjoy kanji with papaddam, cherupayar thoran and thengachammathi.