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Receta Kanjiyum Payarum / Rice Gruel and Lentils Stir Fried with Coconut ~ Good Friday Special
by Swapna

In Kerala, among the Jacobite community, Kanji is served after the long service at church on Good Friday. We spend almost 6 to 7 hours in church, fasting, and when the service is over, piping hot Kanji is served in manchatti /earthen bowl along with Vanpayar Thoran, Kadumanga Pickle and Pappad. It is bliss to have Kanji at church especially when you are super hungry! I follow this tradition every year and this year I made both Vanpayaer and Chrupayar thoran because I like Vanpayar thoran and hubby likes Chrupayar thoran with Kanji…. Also we had Lime pickle, Sweet Mango Pickle, Pappad and yogurt!

Kanji / Rice Gruel

Ingredients:

½ cup Parboiled rice / Chakkari or Rose matta rice / Kuthari

3 cups water

Method:

In a pressure cooker boil water. Wash rice thoroughly and add it to boiling water. Pressure cook on low flame for 5 minutes or until it’s well cooked. (We like our kanji a little over cooked :)).

Serve with your choice of side dishes:).

Method:

Pressure cook vanpayar/ red gram with water, a pinch of turmeric powder and salt and keep aside.

Ground coarsely, coconut, shallots, dry red chilies, garlic, cumin seeds, turmeric powder and salt to taste.

Make a well in the centre of Vanpayar and add the ground coconut mixture in the centre and close the lid of cooker and cook on low heat till steam comes out. Open lid and stir the mixture well. Turn off the flame.

Heat 1 tsp coconut oil in a non stick pan and splutter mustard seeds then add sliced shallots and curry leaves and sauté till shallots are golden brown.

Now add cooked vanpayar-coconut mixture, stir well for a minute and turn off the heat.

Serve hot with Kanji.

Cherupayar Thoran / Green Gram Stir fried with Coconut

Ingredients:

Cherupayar / Green gram-1/2 cup

Water-1 ½ cups

Salt- to taste

Turmeric powder- to taste

Freshly grated coconut-1/4 cup

Chumannulli / Shallots-6-8

Pacha mulaku / Green chillies-3 nos

Jeerakom / Cumin seeds-1/2 tsp

Kurumulaku podi / Black pepper powder-1/2 tsp

Garlic cloves-2

Turmeric powder-1/4 tsp

Salt to taste

Coconut oil-1 tsp

Mustard seeds-1/4 tsp

Chumannulli / Shallots -2, sliced

Curry leaves- few

Method:

Pressure cook cherupayar/ green gram with water, a pinch of turmeric powder and salt and keep aside.

Ground coarsely, coconut, shallots, green chilies, garlic, cumin seeds, turmeric powder, black pepper powder and salt to taste.

Make a well in the centre of cherupayar and add the ground coconut mixture in the centre and close the lid of cooker and cook on low heat till steam comes out. Open lid and stir the mixture well. Turn off the flame.

Heat 1 tsp coconut oil in a non stick pan and splutter mustard seeds then add sliced shallots and curry leaves and sauté till shallots are golden brown.

Now add cooked cherupayar-coconut mixture, stir well for a minute and turn off the heat.

Serve hot with Kanji.

Notes: We like Kanji and Payar a little over cooked…. Adjust the cooking time according to personal likes :).

Since Kanji is a staple diet of Keralites, Here are some other side dishes to go along with Kanji on any day other than Good Friday…

Lime Pickle

Kappalanga (Omakka) Achaar / Raw Papaya Pickle

Sweet Mango Pickle

Unakka Chemmeen Chammanthi Podichathu (Dry Prawns Chutney Powder)

Varutha Meen Podichathu ~ A side dish made out of Leftover Kerala Fried Fish seasoned with coconut and spices

Kerala Fish Curry

Cabbage and Carrot Thoran

Coriander Leaves Thoran/ Stir Fried Cilantro with Coconut

Chundum Payarum Thoran (Vazha chundu/ Vazhakoobu) / Banana Flower & Red Gram Stir fried with Coconut

Kappalanga / Omakka Thoran (Stir Fried Raw Papaya with oconut)

Kappalangaum (Omakkaum) Payarum Thoran (Stir Fried Raw Papaya & Red Gram with Coconut)

Pachadi

Palak Thoran (Stirfried Spinach with Coconut)

Sending this over to Kerala Kitchen hosted by Ria this month, featuring dishes inspired by Kerala :)...