|Payaru Kanji with Thenga Chammanthi|
Wash and soak rice and green gram for 1 hour or at least for half an hour.
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.