Kerala Kanji (Red Rice & Green Gram Porridge)
Ingredients (4)
- kerala red rice0.5 cup
- whole green gram1 cup
- water6 cup
- salt
Method
- 1
Wash the red rice and green gram thoroughly.
- 2
(Optional) Soak both for 30 minutes to reduce the cooking time.
- 3
Transfer the rice and green gram to a pressure cooker.
- 4
Add 6 cups of water.
- 5
Pressure cook for 6–8 whistles, or until both the rice and green gram are very soft.
- 6
Allow the pressure to release naturally.
- 7
Open the cooker and mash lightly with the back of a ladle if a thicker consistency is preferred.
- 8
Add salt to taste and mix well.
- 9
If the kanji is too thick, add a little hot water and simmer for 2–3 minutes.
- 10
Serve hot.
Notes & variations
Coconut chutney Chammanthi (coconut chutney) Pappadam Mango pickle or lime pickle Green chilli pickle Thoran (vegetable stir-fry) Kerala fish curry (for a non-vegetarian meal) Use Kerala Matta rice for the most authentic flavour. Add ½ cup coconut milk at the end for a richer version. A small piece of crushed ginger can be cooked with the rice for extra flavour and easier digestion. Leftover kanji thickens as it cools; add hot water while reheating. This is a wholesome, protein-rich comfort food traditionally served for breakfast or dinner.
Nutrition
estimated| Per | 1 serving | 4 servings |
|---|---|---|
| Calories | 269 kcal | 1076 kcal |
| Carbs | 52.3 g | 209.2 g |
| Protein | 14 g | 56 g |
| Fat | 0.8 g | 3.2 g |
| Fibre | 8.5 g | 34 g |