Chhattisgarhi Pej (Rice Gruel)

Name: Chhattisgarhi Pej (Rice Gruel)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chhattisgarhi
Ingredients: 100 g Rice; 1 litre Water; 0.5 tsp Salt; 100 ml Buttermilk; 1 whole green chilli; 0.25 tsp Cumin seeds; 1 tsp raw mango powder or tamarind; 1 small Raw onion

A thin, starchy rice gruel traditionally drunk by farmers and labourers in Chhattisgarh for quick energy and hydration during hot working days.

🇮🇳India· Chhattisgarh

Prep: 5 min
Cook: 25 min
Total: 30 min
Servings: 2
Difficulty: Easy
Calories: 90 kcal

Ingredients

0 of 8 gathered

Servings

100 g Rice — washed
1 litre Water
½ tsp Salt — to taste
100 ml Buttermilk — optional, for serving
1 whole green chilli — optional, to taste
¼ tsp Cumin seeds — lightly crushed, stirred in for flavour
1 tsp raw mango powder or tamarind — for a tangy village variant
1 small Raw onion — sliced, for serving

Equipment

•Heavy pot

Nutrition

Per serving, approximate

Calories: 90 kcal
fat: 0 g
carbs: 20 g
fibre: 0 g
protein: 2 g
calories: 90 kcal

Instructions

1
Boil the washed rice in plenty of water for about 20-25 minutes. Cook until it is very soft and falling apart.
2
Pour the thick starchy water through a strainer into another bowl. Keep the boiled rice aside for another meal.
3
Add salt and lightly crushed cumin seeds to the strained rice water. Stir everything well.
4
Mix in a little extra water if you prefer a lighter, thinner liquid.
5
Stir in a little raw mango powder or tamarind for a tangy village-style variation.
6
Serve warm or at room temperature. Add a splash of buttermilk, sliced raw onion and a green chilli on the side if you like.

Chef's tips

Use plenty of water while boiling the rice so you have enough liquid to strain off. Pej is traditionally drunk plain and unspiced to keep it light and cooling.