Kanji means different things to different people. Coming from Kerala, this is a delicious meal for me. For my Tamil Nadu husband, this is the meal to have only when you get sick. Since we can’t seem to agree, I hardly cook this.
Thankfully, now a days lunch times are pretty much just ‘me time’. Lunch for husband and kiddo is a tiny, compressed lunch box affair. Where as for me, its the time to unleash my creative side – by coming up with ideas to avoid cooking!
This simple Kanji fits in the bill. Simple to make, but delicious beyond description. Served with a dose of love, its simply the best meal possible.
But serve it with Payaru and Chammanthi, it will taste even better!
Serves : 1
- Rice : 1/2 cup (preferably Kerala red rice)
- Water : 3 cups (5-6 times the quantity of rice)
- Green gram : 1/2 cup
- Coconut : 2 tbsp
- Green Chilli : 1
- Cumin seeds : 1/2 tsp
- Mustard seeds : 1/2 tsp
- Red Chilli : 1
- Oil, salt
- Wash and clean the rice. Cook in a pressure cooker with 3 cups of water (5-6 times the amount of rice) till the rice is well cooked. Its fine if the rice is slightly over cooked. Do not drain the excess water.
- Add salt and serve with payaru and chammanthi.
- For payaru, pressure cook the whole green gram in one cup of water for 1-2 whistles. The dal needs to be cooked through, but shouldn’t be mushy. Drain excess water once its cooked and cooled and keep aside.
- Grind the coconut, jeera, chilli together.
- Heat oil in a pan, add the mustard seeds and red chilli. Add the cooked whole green gram and salt. Add the ground coconut and mix till everything is well combined. Serve with Kanji.
- For chammanthi, grind 1/4 cup coconut with 1/2 tsp jeera, salt, one red chilli and a very small piece of tamarind. Do a taste test and add/adjust accordingly. Serve with Kanji.