25) CHERUPAYAR KANJI

CHERUPAYAR KANJI

A TASTY PORRIDGE FROM

GOD’S OWN COUNTRY – KERALA

Ingredients:

     1)    B.T. rice (Bombay Terminus Rice / fine raw rice) – 300 gm.

     2)    Green gram – 50 gm.

     3)    Fresh coconut – ½

     4)    Salt to taste

Optional Extra Ingredients:

     1)    Cumin seeds – 1 tea spoon

     2)    Shallots – 5 Nos.

To Cook:

          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 and the salt. Stir and check the seasoning. If you are looking for a thin gruel, add more water.

          Cherupayar kanji is generally supped by Keralites during the hot summer months. It works as an easily digested, light and rehydrating quick energy meal. It is excellent for a queasy stomach.

Cherupayar Kanji with Taikilya Upkari and Green Lemon Pickle

Note:

          If you wish to have the flavor of the cumin and the shallots in the porridge, you should blend them with the grated coconut in a food processor (mixie). This can be added at the stage where you open the cooker after it cools down.