Tuesday, February 23, 2016

Payaru Kanji Recipe-Pachai Payaru Kanji with Thenga Chammanthi

Payaru Kanji is a porridge made with rice and whole green gram. It is filling and easily digestible. It is a comfort food for many Keralites. It is easy to make, comforting and very nutritious. Those who reach home late from the office can make for this nutritious payaru kanji rather than eating outside. As it is easily digestible, you can have it even when you are sick. I love to have this even for lunch at times. Today we will learn how to make payaru kanji following this easy recipe.

Payaru Kanji with Thenga Chammanthi
Payaru Kanji with Thenga Chammanthi

Payaru Kanji-Kerala Style

Payaru Kanji

 Prep Time : 5 mins
 Cook Time : 15 mins 
 Serves1
 Recipe CategoryPorridge
 Recipe CuisineKerala
 Author:

   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.

cherupayaru kanji

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.

how to make Kerala style payaru kanji

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.

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7 comments:

  1. 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

    ReplyDelete
    Replies
    1. 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.

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  2. 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

    ReplyDelete
  3. lovely new healthy recipe I have come to know...very comforting should be..

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  4. Nutritious... Easy to prepare.. Thank you Padhu ...you have encouraged us to love cooking! God bless you dear!👍

    ReplyDelete
  5. very useful and healthy to have in this season surely i will try it and thank you

    ReplyDelete

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