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

Ingredients:
½ cup Parboiled rice / Chakkari or Rose matta rice / Kuthari3 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 kanjia little over cooked :)).Serve with your choice of side dishes:).
Vanpayar Thoran/ Red Gram stir fried with Coconut

Ingredients:
Vanpayar/ Red Gram-1/2 cup
Water- 2 ½ cups
Salt to taste
Turmeric-powder- a small pinch

Freshly grated coconut-1/4 cup
Chumannulli / Shallots-6-8
Dry red chillies-3-4 nos
Jeerakom (Cumin seeds)-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 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 Vanpayarand 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. 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 cherupayarand 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 PickleUnakka 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 Kitchenhosted byRiathis month, featuring dishes inspired by Kerala :)...

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