Ever felt a longing for a dish that’s like a warm embrace from your grandmother’s kitchen? Kanji Payar, a staple from Kerala, India, is exactly that. This humble yet satisfying dish combines rice porridge (Kanji) with a side of green gram (Payar), typically enjoyed as a comforting meal, especially during monsoon and winter.
Kanji Payar Recipe
Kanji Payar, also known as "Kanji" for short, is a traditional South Indian dish that hails from the southern state of Kerala. It is a simple yet hearty dish made from rice and red cowpeas (lentils) and is known for its comforting and wholesome qualities. Kanji Payar is often considered a staple meal in Kerala and is cherished for its nutritious value and ease of preparation.
Servings 4
Prep Time 4 hourshrs10 minutesmins
Cook Time 45 minutesmins
Equipment
Heavy-bottomed pot for Kanji
Pressure cooker for Payar
Frying pan for tempering
Spatula
Ingredients
1cupGreen gram (Moong Dal)soaked for 3-4 hours
½cupGrated coconut – ½ cup
2clovesGarlic crushed
2Green chiliesslit
¼teaspoonTurmeric powder
1teaspoonMustard seeds
2Dried red chilies
a sprigCurry leaves
2tablespoonsCoconut oil
to tasteSalt
Instructions
Cook the Rice for Kanji: Rinse the rice and add it to the heavy-bottomed pot. Pour in 4-5 cups of water and add salt. Bring it to a boil, then simmer until the rice is cooked well and the mixture attains a porridge-like consistency.
Prepare the Payar: Drain the soaked green gram and add it to the pressure cooker with enough water to cover it, turmeric powder, and salt. Cook for about 3-4 whistles until they are soft but not mushy.
Mash the Payar: Once the pressure is released, lightly mash the cooked green gram with a spatula or the back of a spoon. This helps to thicken the mixture slightly.
Make the Coconut Mixture: In a small bowl, combine grated coconut, crushed garlic, and green chilies.
Temper the Payar: Heat coconut oil in a frying pan. Add mustard seeds and let them splutter. Then add dried red chilies and curry leaves. Sauté for a few seconds, then add the coconut mixture. Stir-fry for a couple of minutes until aromatic.
Combine and Cook: Add this tempered mixture to the cooked green gram. Mix well and cook for another 5 minutes. Adjust salt to taste.
Tips and Information
In conclusion, Kanji Payar is not just a meal; it’s a bowl full of nostalgia and comfort, evoking memories of rainy afternoons and cozy family gatherings. Simple in its preparation but rich in nutrition and flavor, this dish is a testament to the culinary simplicity of Kerala. Whether you’re seeking solace in a comforting meal or exploring the nuances of South Indian cuisine, Kanji Payar is a dish that’s sure to satisfy your soul as much as your appetite.Kanji Payar RecipeTips and Tricks:
The consistency of Kanji is key. It should be neither too thick nor too watery.
Soaking the green gram beforehand reduces cooking time and helps in better digestion.
Using coconut oil for tempering gives an authentic Kerala flavor to the dish.
Calories: 250kcal
Course: Comfort food, Healthy
Cuisine: Indian, Kerala-Cuisine
Keyword: vegetarian
FAQs
Can I use any other rice for Kanji?
Yes, while Kerala Matta rice is traditional, you can use any short-grained rice.
How can I store leftover Kanji Payar?
Store in separate airtight containers in the refrigerator for up to 2 days.
Can I make this dish without coconut?
Coconut adds a unique flavor, but you can skip it if unavailable.
Is there a vegan alternative to ghee for tempering?
The recipe uses coconut oil, which is already vegan.
Can I add vegetables to this dish?
Traditionally, Kanji Payar is enjoyed without vegetables, but you can always customize it to your taste.
