Sep 17, 2012

Kanjiyum Payarum

Kanjiyum Payarum

Kanji is a famous , all time favourite porridge of Kerala. It’s made from Brown rice , contains carbohydrates which gives instant energy . Kanji goes well with Cherupayar/ pickle / pappadam ( chuttapappadam / roasted is better/ ) and a dash of Ghee. 1 serving bowl kanji with 1/4 teaspoon salt is also very tasty (or uppitta kanjivellam).

You can give it for infants also. For infants, you can make Kanji with milk and sugar. Easy for digestion and no side effects. A variation of this is called PaalKanji ( Paal- Milk ) in which the base is water , but a cup of milk is added and brought to boil. With sugar added to taste, this Paal Kani is liked / good for kids as well as senior citizens. Kanji is Paejje in Konkani cuisine. We can prepare Kanji with normal rice also (plain white rice / basmati rice / silky raw rice. But the traditional preparation is with Kerala brown rice.. Then it'll be really nice and we'll get the real taste like our Amma / Ammachi's preparation. No question of availability of Kerala brown rice. It's available all parts of the world. Now a days Indian food items / Kerala specials like kudampuli, chena, coconut grater, appam podi, vaalan puli, palada mix, paayasam mix ... availble everywhere.

Serves: 2- 3


1 cup / 200 ml Kerala brown rice (Indian standard measuring cup of 200 ml / 8 oz capacity)

Water – 4 cup / 800 ml


Wash and clean rice. Add 1 cup Kerala brown rice and 4 cups water in the pressure cooker and soak for half an hour (if we soak rice for half an hour, then it will cook very fast). Pressure Cook for 30 minutes (reduce the heat from high after 3 quick whistles and cook on a medium heat for 25 minutes. Do not open the pressure cooker lid immeditelly. Allow the cooker to cool naturally. Serve with Cherupayar thoran / pickle / pappadam . Hot Kanji is very good for winter and rainy days.

Cherupayar Thoran

A tasty side dish with Kanji (pejje / rice porridge / puttu / rice… A delicious dish in Kerala cuisine !!!

Serves: 3 - 4


For coconut mixture (thenga thirummiyathu):

3 tablespoon (45 – 50 g) grated coconut (or 3 – 5 tablespoons)

6 garlic cloves, chopped and crushed

3/4 teaspoon red chilli powder

¼ teaspoon turmeric powder

Mix all the ingredients well and keep aside (Do not mix it with water)

For cherupayar:

1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) cherupayar (green gram / moogu)

Wash and soak cherupayar in 2 cups water (400 ml) ml water for 6 hours ( or overnight ). Transfer soaked cherupayar (along with its soaked water) into a pressure cooker (final water level after soaking of the cherupayar should be 1/2 - inch above cherupayar. No need to add more water like 1 – inch above. Cherupayar will cook immediately). Close the pressure cooker lid and cook on high heat for 3 whistles (3 quick whistles) or until done / soft. More than 3 whistle will overcook cherupayar. Switch off the heat. Allow the cooker to cool naturally. Open the lid. Boiled cherupayar will be thick in consistency.

Other ingredients for seasoning:

2 teaspoon oil

1 teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

¼ teaspoon urad dal

Boiled cherupayar (green gram / moong)

Grated coconut mixture

¾ teaspoon salt (or to taste)


Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and urad dal. Saute on a low heat for 1 minute.

Add boiled cherupayar, grated coconut mixture and adjust salt to taste. Do not add water when cooking. Cover with a tight lid and cook on a low heat for 10 – 12 minutes or until done / well combined with coconut mixture /fragrant. Serve as a side dish with rice / kanji or main dish with puttu..

Special Chammanthi (Chutney / Thambeli) for Kanji (Paejje / Rice porridge)

A tasty side dish with Kanji (Paejje / Rice porridge or with Idlis and dosas)

Serves: 2- 3


100 g (1 cup or 6 – 7 tablespoon) grated coconut

3/4 teaspoon red chilli powder or 3 dried red chillies

4 shallots / chuvannuli / small onion, chopped

1 tablespoon chopped coriander leaves

1/2 teaspoon thick tamarind paste

1/2 teaspoon salt (or to taste)

1 tablespoon water


Make a smooth and thick paste above ingredients in a mixer. Sprinkle 1 tablespoon water when making chammanthi. Serve with Kanji or Dosa varieties.

Mango Chutney ( Maanga Chammanthi )

Serves: 2 - 3


75 g / 6 - 7 tablespoon grated coconut

Half of medium size raw mango or 3 slices, cut into thin slices

3 - 4 shallot ( chuvannulli / piyyavu )

6 dried red chillies

3/4 teaspoon salt ( or to taste )


Make a thick paste of above ingredients in a mixer. Do not add water while making chutney / chammanthi. Serve with Rice / Kanji ( Pejje ).

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