For people like me, 'kanjiyum payarum' (rice gruel and green gram) is synonymous with comfort food. I think its pejorative when kanji is symbolized with poverty or ill health. But it is true. Some consider it the poor man’s food. Let me begin in defense for this hearty meal stating the cultural relevance the food has in Kerala. On Good Friday, Christians, after spending a day in prayer and fasting eat Kanji at church in fellowship. The Muslims, during the season of Ramdhan often break their fast with kanji and thereafter following up with their Iftar party which serves party food. I need to add, after fasting for an entire day nothing feels as good as 'Kanji and payar' as my friends say. Hope this helps to see Kanji as an integral part of our culture. Apart from this without any religious connotation this is equally enjoyed as a dinner and some times even for breakfast by many families. Even though kanji started being used on somber occasions or talked as food for the poor it was clearly a energy booster. It shakes off melancholy.
KANJI
Ingredients :
For kanji(serves 2)
Parboiled rice- 1/2 cup
Water- 2-3 cups(there should be enough water left after cooking !)
Method:
1. Wash the rice and pour water.
2.Cook in a pressure cooker for upto 2-3 whistles or until rice is done.
CHERUPAYAR THORAN
Moong beans(green gram)- 1/2 cup Salt- To taste water- 3/4 cup turmeric powder- a small pinch Grated coconut- 2 Tbsp Green Chilli - 1/2 diced Red chillies- 2 Mustard seeds- 1/2 tsp Curry leaves- 1 sprig Oil- 1 Tbsp
Grate the coconut and set aside. Wash the rice and the green gram and put them in a pressure cooker. Pour 4 times their volume of water and set on the stove. On hearing the first whistle, turn down the heat to minimum.
After 5 minutes, turn off the heat. Allow to cool naturally. Open the cooker and tip in the grated coconut ground with green chilli, turmeric powder, cumin and salt. Stir and check the seasoning. If you are looking for a thin gruel, add more water. Sprinkle some salt on the kanji and mix well. Serve with green gram thoran, pappad and a pickle of your choice. Sure you will go for a second serving.
KAACHIYA MOORU
Ingredients
Thick butter milk or curd -1 cup
Salt-to taste
For seasoning
Onion/ Shallots - small diced - few
Garlic flakes-3
Ginger - in small quantity
Cumin -1/2tsp
Chilli Powder - in small quantity about, 1/4 tsp
Turmeric powder-1/4tsp
Green chilly-2
Coconut oil-1tbsp
Mustard seeds-1/4tsp
Dry red chilly-2
Fenugreek seeds-10
Kaayam - as needed
Curry leaves-1 string
Beat the buttermilk without lumps.
In a pan, splutter mustard in coconut oil and onion, ginger, garlic and green chilli.
Further to sauting add curry leaves, dry red chilli and above seasonings. Turn of the stove and gradually add buttermilk, so that
it prevents from curdling due to heat.
THENGA CHAMMANTHI
Ingredients:
Grated coconut – ½ of a coconut / 4 handfuls Curry leaves
Onions/Shallots – 4 big
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Dry red chilly crushed
Ginger
Tamarind
Salt
Coconut oil
Steps: Add shallots, ginger, curry leaves, dry red chilly, salt and tamarind to a grinder jar/ Chopper. Add coconut and seasonings on pulse and beat a couple of times. Mix well between each pulse. Transfer it to a plate and add some coconut oil. Mix well and make a ball. Enjoy the thenga chammanthi with kanji.
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