Comfort food from Kerala. Simple, Tasty and soul satisfying...
Kanji (Rice gruel)
1. Kerala Matta Rice (Red Rice): 2 rice cooker cups
2. Salt: A pinch
3. Ghee: 1 tbsp
4. Water: 12 rice cooker cups.
Method
1. Wash and clean red rice (4-5 times in running water) until water runs clear.
2. Soak Matta Rice (Chamba Ari / Red Rice) in water for 1 hr at least
3. Pressure cook soaked rice with water (Rice to Water Ratio of 1: 6 or more) with salt, ghee for 6 whistles (approx).
4. Serve hot with Cherupayar Puzhukku, Pappad and Pickle (add Coconut chammanthy too).
Cherupayar Puzhukku (Green Gram Yam Plantain Puzhukku)
Ingredients
To grind
To Temper
Method
1. Pressure cook soaked Green Gram, Yam, Plantain with Salt, Turmeric, Chilly Powder in 3-4 cups of water for approx 5 whistles until almost cooked.
2. Coarsely grind all ingredients (To Grind section) with less water to form a coarse paste (like we do for Kerala thoran).
3. Mix the ground paste with the contents of the pressure cooker and cook until all water in absorbed. Add little water until everything is cooked to a semi-mash consistency.
4. Sputter mustard seeds, dry red chillies, curry leaves in coconut oil and mix it to the cooked puzhukku. Mix well.
Serve hot with Kanji, Pappad and Coconut chammanthy
Kanji (Rice gruel)
1. Kerala Matta Rice (Red Rice): 2 rice cooker cups
2. Salt: A pinch
3. Ghee: 1 tbsp
4. Water: 12 rice cooker cups.
Method
1. Wash and clean red rice (4-5 times in running water) until water runs clear.
2. Soak Matta Rice (Chamba Ari / Red Rice) in water for 1 hr at least
3. Pressure cook soaked rice with water (Rice to Water Ratio of 1: 6 or more) with salt, ghee for 6 whistles (approx).
4. Serve hot with Cherupayar Puzhukku, Pappad and Pickle (add Coconut chammanthy too).
Cherupayar Puzhukku (Green Gram Yam Plantain Puzhukku)
Ingredients
- Cherupayar / Green gram - 1 cup (Soaked in water for 1 hr at least)
- Chena / Elephant Yam - 1/2 cup
- Raw Plantain - 1/2 cup (cubed and soaked in turmeric water for 15 mins)
- Turmeric powder - 1.4 Tsp
- Rec Chilli powder - 1/2 Tsp
- Salt - as needed
- Curry Leaves - 2 Sprigs
To grind
- Grated Cocunut - 1 cup
- Jeera /Cumin seeds - 1/2 Tsp
- Green chilly - 3
- Garlic Flakes - 3 flakes
- Shallots: 2-3 pearls
To Temper
- Coconut Oil - 3 Tbsp
- Mustard Seeds - 3/4 Tsp
- Dry red chilly - 2 - 3
Method
1. Pressure cook soaked Green Gram, Yam, Plantain with Salt, Turmeric, Chilly Powder in 3-4 cups of water for approx 5 whistles until almost cooked.
2. Coarsely grind all ingredients (To Grind section) with less water to form a coarse paste (like we do for Kerala thoran).
3. Mix the ground paste with the contents of the pressure cooker and cook until all water in absorbed. Add little water until everything is cooked to a semi-mash consistency.
4. Sputter mustard seeds, dry red chillies, curry leaves in coconut oil and mix it to the cooked puzhukku. Mix well.
Serve hot with Kanji, Pappad and Coconut chammanthy
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