Kanji and cherupayar (rice gruel with green gram)
AI-drafted · awaiting admin review
Soft-cooked red rice in its own water with a simple dry green-gram dish and a dab of chammanthi, Kerala’s traditional light meal.
Region: KeralaOccasion: Supper; during illness; Karkidakam (monsoon) monthTime: 45 min + soakingServes: 4Vegan
Ingredients
- 1 cup Kerala matta (red parboiled) rice
- 8 cups water and salt
- 1 cup whole green gram (cherupayar), soaked 4 hours
- ¼ cup grated coconut, 2 green chillies, 3 shallots, ¼ tsp cumin
- 1 tbsp coconut oil, ½ tsp mustard seeds, 1 dried red chilli, curry leaves
- Papadam and pickle to serve
Method
- Wash the rice and cook it in the water until the grains are very soft and the water turns creamy. Add salt. Do not drain.
- Cook the green gram with salt and a little turmeric until soft but whole, and drain any extra water.
- Crush the coconut, chillies, shallots and cumin coarsely.
- Temper mustard, red chilli and curry leaves in coconut oil, add the green gram and the coconut mix and stir until dry.
- Serve the kanji hot in bowls with the cherupayar, papadam and pickle.
History
Kanji was the everyday meal of farm families in Kerala for generations; in households it was eaten in the mornings or evenings with simple side dishes.
Significance
Kanji is given to people who are ill and is part of the Karkidakam diet in the rainy season. It is also served to devotees at some temple and mosque gatherings.