Kerala Style Kanji Payar Recipe

Yeleena Thomas
Kerala Style Kanji Payar Recipe
1833 ratings.

Kanji Payar Recipe is comfort food of Kerala. It is healthy, tasty and simple. Kanji is rice gruel and it is had hot with green gram (moong) thoran and papad. It is easily digestible hence it is recommended food during sickness or stomach upset. Green gram is a super food for weight loss and is loaded with vitamins. The papad can be deep fried or roasted on low flame. This recipe calls for no oil at all.

Serve Kanji Payar with Tomato Garlic Chutney Recipe and Kerala Vendakka Thoran Recipe (Okra Stir Fry with Coconut) of your choice with papad.

If you like this recipe, you can also try other rice recipes such as

  1. Lemon Rice
  2. Pudina Rice
  3. Jeera Rice

 

Cuisine: Kerala Recipes
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

45 M

Total in

55 M

Makes:

2 Servings

Ingredients

  • 1 cup Rice , boiled
  • 1 cup Green Moong Dal (Split)
  • 1/2 cup Fresh coconut , grated
  • 2 cloves Garlic
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Green Chilli , finely chopped
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 sprig Curry leaves
  • Salt , to taste
  • 4 Papad

How to make Kerala Style Kanji Payar Recipe

  1. To begin making the Kanji Payar recipe, wash and add rice and salt in 3 cups water in pressure cooker.

  2. Pressure cook for 1 whistle on high flame and lower the flame for 15 minutes.

  3. Take green gram in pressure cooker with 1 cup water and salt.

  4. Pressure cook for 1 whistle and switch off the flame.

  5. Once the pressure is released cook off the excess water.

  6. In a blender add coconut, garlic, cumin, green chilly, turmeric and blend. The mixture can be coarse and not very pasty.

  7. Add this mixture to the cooked green gram and mix well. Add curry leaves and mix well.

  8. Roast the papad on low flame. Serve all three hot.

  9. Serve Kanji Payar with Tomato Garlic Chutney Recipe and Kerala Vendakka Thoran Recipe (Okra Stir Fry with Coconut) of your choice with papad.

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Last Modified On Thursday, 10 November 2016 15:20
     
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