“Kanji” – well cooked rice served in thick salted rice juice used to be the traditional energy boosted to the working class in Kerala. Kanjiyum Payarum an enrichment for the “kanji” is the simplest and balanced dinner course for Keralites. The preparation is very common as a dinner serving for its benefit of quicker digestion. Its also accompanied with papad and/or pickle.
Ingredients
- Kuthari (Brown Rice) : ¾ Cup
- Moong dal : ¼ Cup
- Grated coconut : 1 Cup
- Water : 8 Cups
- Salt for taste
Method:
- Wash the rice, in a pressure cooker cook it with 3 cups of water for 4 whistles.
- Switch off the stove and rest the cooker for releasing the pressure.
- Oen the cooker and add the washed dal along with 3cup of water.
- Again cook it for another 4 whistles and switch off the stove.
- Once the pressure released, open the lid.
- In a bowl add 2 cup of water along with coconut and mix it with hands (for squeezing to get some milk).
- Then add the coconut mixture along with enough salt and let it boil until bubbles coming.
Tips :-
- Here I used split green moong dal; you may alter it with whole green moong dal.
- Cooking time may vary the brand of ingredients and the stove capability.
- May use normal big pan or rice cooker instead of pressure cooker.
- Adjust the quantity of coconut to your preference; more coconut will give more taste.
- Water quantity also may be varied for consistency.
