Vishu Kanji with Payar and Chammanthi
A simple, nourishing bowl of soft rice kanji served with green gram payar curry and a coarse coconut chammanthi, eaten on Vishu, the Kerala harvest new year.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Heavy pot
- •Small pan for payar
- •Mortar and pestle or blender
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 6 g
- carbs
- 42 g
- fibre
- 6 g
- protein
- 10 g
- calories
- 260 kcal
Instructions
- 1
Boil the washed rice in plenty of water for 30-35 minutes, stirring occasionally, until soft and thick. Season lightly with salt.
- 2
Pressure cook the soaked green gram with a pinch of salt and turmeric for 3-4 whistles until soft.
- 3
Roughly grind half the grated coconut, 1 shallot, a pinch of cumin seeds and a little water into a thick paste.
- 4
Stir this ground coconut paste into the cooked green gram. Simmer gently for a few minutes until well combined.
- 5
Heat a teaspoon of coconut oil, pop mustard seeds, then fry curry leaves and a chopped shallot. Pour over the payar (beans).
- 6
For the chammanthi (thick chutney), grind the remaining coconut, dried red chillies, tamarind, a shallot and salt with minimal water until thick and coarse.
- 7
Stir in a little hot water if the kanji (rice porridge) has become too thick while resting.
- 8
Ladle the hot rice kanji into a bowl. Serve with the payar curry and coconut chammanthi on the side.
Chef's tips
The kanji should be soft and slightly runny, closer to a thin porridge than sticky rice. Keep the chammanthi coarse and dry rather than a smooth paste for authentic texture. Prepare the payar and chammanthi first so the kanji can be served fresh and hot.
Ingredient substitutions
- matta rice → any short-grain red or white rice, adjusting water quantity
- whole green gram → split green gram (moong dal), reducing cooking time
Storage
Refrigerate kanji and payar separately in airtight containers for up to 1 day; chammanthi keeps for 2 days refrigerated.
Reheating
Reheat the kanji on the stovetop with added hot water to loosen it; warm the payar gently over low heat.
Common mistakes to avoid
- •Cooking the kanji too thick, losing its traditional gruel-like consistency.
- •Over-grinding the chammanthi into a smooth paste instead of keeping it coarse.
Serving suggestions
Cooked Vishu Kanji with Payar and Chammanthi?
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