Payaru Kanji is a comforting porridge recipe from Kerala, Which is very easy to make in less than 20 minutes time. This one pot meal is very nutritious and even served in many church after a long service on Good Friday day. This Kanji can be prepared in various method according to their family tradition.
Kerala, the "God's Own Country" is among the most favorite and popular tourist spots. Huge number of people from all across the globe comes to pay a visit to this beautiful state of Kerala. Peaceful beaches, composed climate, lush green hill stations, serene stretches of backwaters, and exotic wildlife are the most sought after attractions of this land.
Kerala is renowned for its cuisine, featuring delicious seafood and coconut flavors. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea and river food based dishes. Rice and cassava (Tapioca) form the staple food of Kerala. All main dishes are made with them and served along with Kootan; the side dishes which may be made from vegetables, meat, fish or a mix of all of them. The main dish for lunch and dinner is boiled rice. The Kerala breakfast shows a rich variety; the main dishes for which are made from rice flour, or fresh or dried cassava. Owing to the weather and the availability of spices, the Kerala cuisine is richly spicy... Now let see this simple recipe from Kerala Kitchen..
Payaru Kanji with ChammanthiPreparation time: 10 ~ 15 minutesSoaking time: 1 hourCooking time: 20 minutesServes: 3Ingredients:½ cup boiled rice / puzhangal arusi or rose matta rice¼ cup whole moong1 tsp methi seeds1 garlic pods½ cup shredded Coconut½ tsp sukku powder / dry ginger powderFew curry leavesSalt to tasteMethod:1. Wash and soak rice and moong dhal together for an hour with 3 cups of water.2. Transfer the soaked rice and dhal with water to pressure cooker. Add methi seeds and garlic. Cook it for 3 whistle. Turn of the heat.3. Grind ½ cup of shredded coconut with ½ cup of water and squeeze thick milk from the coconut. (Add extra water to extract 2nd milk and 3rd milk for other dishes.)4. When pressure drops, remove the weight and open the lid. Add salt, coconut milk, curry leaves, sukku ginger. Serve hot with thogayal.Chammanthi / ThogayalIngredients:4 red chillies or to taste½ cup shredded Coconut1 tsp tamarind pasteFew curry leavesSalt to tasteMethod:1. Heat a pan, fry red chillies without oil. Cool and grind red chillies with remaining ingredients to fine paste. Adjust salt to taste. www.sarasyummybites.com