| Payaru Kanji with Thenga Chammanthi |
Payaru Kanji-Kerala Style
Prep Time : 5 mins
Serves: 1
Recipe Category: Porridge
Recipe Cuisine: Kerala
Author:Padhu Sankar
Ingredients needed
Kerala Rosematta Rice or parboiled rice – 1/2 cup
Green gram (Pachai Payaru/Cherupayar) – 1/4 cup
Grated fresh coconut -1/3 cup
Water – 4 cups
Turmeric – a pinch
Pearl Onions – 3-4 finely chopped
Salt needed
For the seasoning
Oil – 1 tsp
Mustard seeds – 1 tsp
Dried Red chilli – 1
Curry leaves – a sprig
For Thenga/Coconut Chammanthi
Coconut Oil – 1 tsp
Fresh grated coconut -1/2 cup
Dried red chillies – 2-3
Ginger – 1/2 inch piece peeled and chopped finely
Tamarind – a small piece or 1/4 tsp paste
Curry leaves – a sprig
Salt needed
Preparation
Wash and soak rice and green gram for 1 hour or at least for half an hour.
Method
Pressure cook rice and green gram with 4 cups of water, turmeric powder, pearl onions, salt needed for 4-5 whistles on medium heat.
Once the pressure subsides, open the cooker, cook for another 5 minutes stirring frequently (if it is too thick, you may add more water and cook). Then mix in freshly grated coconut.
Heat a tsp of oil, add mustard seeds, when it splutters, add red chillies and curry leaves.
Pour the seasoning over the kanji. Enjoy it hot with thenga chammanthi or papadams or pickle.
Thenga Chammanthi Recipe
Heat a tsp of coconut oil and saute ginger and red chillies for a few seconds. Turn off the heat. Grind the red chillies, ginger with freshly grated coconut, salt, curry leaves and tamarind to a coarse paste adding very little water. Enjoy pairing it with payaru kanji.
Note – You may adjust the consistency of the kanji by adding more or less water.
The cooking time differs according to the variety of rice used. As I have used rosamatta rice, I have soaked for 1 hour otherwise it is not necessary to soak for 1 hour.
View Comments (12)
It's nice to see this comfort food in your blog....but it has to cook more till the water gets cloudy....urs look uncooked
It was not uncooked. It was well cooked as I was the one who had the kanji. Moreover I was not able to photograph immediately after making the dish, so the watery liquid settled down.
I tried this recipe. Came out well. Thanks
very useful
Easy and Healthy recipe. I got interest in cooking after coming acroos your blog. Your writings help me like my elder sister teaching me the family recipes.Thank you very much Padhu madam
lovely new healthy recipe I have come to know...very comforting should be..
very useful and healthy to have in this season surely i will try it and thank you
Thanks a lot ..... healthy n nutritious....can u pl post how to make manga n coconut chammandhi????
Good and tasty....I make it for my amma...:)
how would you modify this recipe if we use broken matta rice instead of the whole rice. It cooks faster, right ?
No need to modify. Follow as it is. Since it is a porridge, it does not matter if it is mushy.
I started cooking with the help of your website. The explanations are very helpful. Thank you
so much.