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Home » Payaru Kanji with Thenga Chammanthi

Payaru Kanji with Thenga Chammanthi

April 15, 2014 by Saraswathi Ganeshan 18 Comments

Payaru Kanji with Theng Chammanthi

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..

Preparation time: 10 ~ 15 minutes
Soaking time: 1 hour
Cooking time: 20 minutes
Serves: 2
 
Ingredients:
½ cup boiled rice / puzhangal arusi or rose matta rice
¼ cup whole moong
1 tsp methi seeds
1 garlic pods
½ cup shredded Coconut for coconut milk
½ tsp sukku powder / dry ginger powder
Few curry leaves
Salt to taste
Payaru Kanji

Method:

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 / Thogayal

Payaru Kanji with Theng Chammanthi

 

Ingredients:
4 red chillies  or to taste
½ cup shredded Coconut
1 tsp tamarind paste
Few curry leaves
Salt to taste
Method:
1. Heat a pan, fry red chillies without oil. Cool and grind red chillies with remaining ingredients to fine paste. Adjust salt to taste.

Payaru Kanji with Theng Chammanthi
Print HERE
Payaru Kanji with Chammanthi 
Preparation time: 10 ~ 15 minutes
Soaking time: 1 hour
Cooking time: 20 minutes
Serves: 3
Ingredients:
½ cup boiled rice / puzhangal arusi or rose matta rice
¼ cup whole moong
1 tsp methi seeds
1 garlic pods
½ cup shredded Coconut
½ tsp sukku powder / dry ginger powder
Few curry leaves
Salt to taste
Method:
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 / Thogayal
Ingredients:
4 red chillies  or to taste
½ cup shredded Coconut
1 tsp tamarind paste
Few curry leaves
Salt to taste
Method:
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

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Reader Interactions

Comments

  1. Hamaree Rasoi

    April 15, 2014 at 5:57 pm

    Not only it is comforting but Kerala Kanji looks simply delicious.
    Deepa

    Reply
  2. Unknown

    April 15, 2014 at 6:05 pm

    Such a comforting pot of.porridge no.one would say no for it..

    Reply
  3. Priya Suresh

    April 15, 2014 at 10:38 pm

    Am ready to start my day with this kanji and thenga chammanthi, sooo tempting.

    Reply
  4. Shri

    April 16, 2014 at 12:49 am

    Happy Vishu Sara.

    Reply
  5. Unknown

    April 16, 2014 at 7:42 am

    love the simple and healthy and this is surely one of it!! love the pot in which you have served it... makes it so appealing and authentic..

    Reply
  6. Shobana Vijay

    April 16, 2014 at 11:43 am

    hearing for the first time.. really interesting.

    Reply
  7. vaishali sabnani

    April 16, 2014 at 2:19 pm

    The porridge is new to me...have not heard about this rice too...interesting.

    Reply
  8. vaishali sabnani

    April 16, 2014 at 2:19 pm

    The porridge is new to me...have not heard about this rice too...interesting.

    Reply
  9. divya

    April 16, 2014 at 10:43 pm

    Awesome....simply awesome...

    Reply
  10. Gayathri Kumar

    April 17, 2014 at 6:35 am

    This looks like a delicious combination. Looking at this I am reminded of the kanji and coconut thuvaiyal mom made..

    Reply
  11. Nalini's Kitchen

    April 17, 2014 at 11:19 pm

    Such a health combo,looks super delicious and tempting..

    Reply
  12. Unknown

    April 18, 2014 at 10:02 am

    kanji makes for a nutritious and filling meal

    Reply
  13. Harini R

    April 21, 2014 at 1:30 am

    Those terra cota pots look so cute. Good choices for Kerala.

    Reply
  14. Srivalli

    April 21, 2014 at 9:36 am

    That's an interesting feast you have there Saras...I have read so much about this combo, never made it myself..

    Reply
  15. Chef Mireille

    April 28, 2014 at 3:33 pm

    new dishes to me - they both look so good

    Reply
  16. Pavani

    April 28, 2014 at 6:51 pm

    Healthy & nutritious dish.

    Reply
  17. Usha

    May 06, 2014 at 5:08 pm

    Looks like a healthy porridge. Chutney looks like a nice side for this porridge,

    Reply
  18. Suma Gandlur

    May 09, 2014 at 9:04 pm

    I guess this kanji must be a popular one in the region. Rustic and healthy.

    Reply

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