Sunday, October 6, 2013

Perfect dinner for Malayali - Kanjiyum Payarum (Rice porridge with green gram curry)

Kanji - payar - pappadam - mangachammanthi ... a combo that any Malayali would crave for...the ultimate comfort food...


We had this for dinner yesterday and as usual all of them licked their plates clean, including my 2 year old girl.

Kanji / Rice porridge

Red rice/ kutharichoru - 1 cup
Water - 4-5 cups

Wash the rice thoroughly under running water until the water becomes clear. Put the washed rice along with water in a pressure cooker and cook till its done. The cooking time varies according to the type of rice used & also the type of pressure cooker. I use Nirapara rice, it takes 1 whistle in full flame & 2 whistles in low flame (in a 3 litre cooker) for the right consistency. The same rice in a 5 litre cooker takes just 1 whistle in the full flame.
Once the pressure is released, open the lid, adjust water consistency (if the kanji/porridge is too thick, add some more boiled water and if there is too much water, drain required quantity) and add the needed amount of salt.

Cherupayar olarthiyathu / Green gram curry

Green gram / cherupayar - 1 cup (soaked in water for atleast 4 hrs)
Turmeric powder - 1/4 tsp
Small onion - 6-8
Garlic - 3-4 big cloves
Curry leaves - 1 sprig
Chilly powder - 1 tsp (as per your tolerance)
Oil - 1 tbsp
Salt - as per taste

Boil the soaked green gram/cherupayar in enough water (1.5 - 2 cups) with turmeric & salt. Cook till its done (care should be taken not to over cook the gram, as then it will become mushy). If there is too much water, drain it. The cooked gram should be slightly wet.
Crush the small onions & garlic using mortar & pestle. In a kadai/manchatti, add oil. Once the oil is hot, add the crushed onions & garlic. Throw in the curry leaves. Let it get sauted well in the oil, stirring well in between. The garlic & onions should turn slightly crisp (not too much) & brownish. Add the chilly powder, stir for 30s until the raw smell is gone. Now add the cooked gram into this and mix well. Let it be on the heat for couple of minutes, stirring to ensure that the chilly-garlic-onion mixture is coated well on the green gram. Switch off the stove...your cherupayar olathu is ready.

Mango chammanthi




Raw mango - half of a small mango
Grated coconut - 3/4 cup
Small onion - 3-4 small
Ginger - a small piece
Chilly - 1 or dried chilly - 1 or chilly powder/crushed chilly - 1/2 tsp (as per your tolerance level)
(The type of chilly used determines the colour of the chammanthi, I have used crushed in mine)
Salt - as per taste

Put all the ingredients in the small jar of mixie and grind together to get a coarse mixture. Transfer the ground mixture to a bowl and enjoy..

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