Wednesday, 12 April 2017

VISHU KANJI


Vishu Kanji is a traditional breakfast prepared during Vishu. Hence the name, Vishu Kanji. Vishu Kanji is nothing but rice porridge (traditionally, freshly harvested rice is used) cooked with coconut milk, grated coconut, puliavarakka and salt..
This Vishu Kanji recipe is a typical Palakkad / Palghat style – a city in Kerala and there is an another version which is called Vishu katta in parts of Central Kerala. In certain other parts like Vaikom and Trivandrum, they use jaggery and red cow peas or Vanpayar to make the kanji and is a sweetened version of Vishu Kanji.
Usually  matta rice or par boiled rice is used for preparing this kanji. To make it more healthy I have used navara rice.
Navara is a unique rice, is one of the native genetic resources of Kerala, famed for its use in Ayurveda. As it seems to have originated in a limited area and has not spread appreciably  The cultivation of this navara rice is confined to kerala.
Njavara as a special cereal, having properties to rectify the basic ills affecting the circulatory, respiratory as well as the digestive system.

 INGREDIENTS
Navara rice  – 2 cup
Puliavarakka / Mochapayar / Butter beans – 1/4 cup
Coconut milk - 2 cups
Fresh Grated coconut – 1/2 cup
Salt – to taste
SEASONINGS
Coconut oil                 - 1 tbsp
Methi seeds               - 1 tbsp



METHOD
Wash the rice well .
Soak the puliavarakka overnight in water.
Pressure cook the rice, puliavarakka, grated coconut and salt upto 3 to 4 whistles.
Remove from flame and once the pressure leaves, open and mix well. Adjust the consisitency by adding coconut milk .
Heat oil in a pan add methi seeds fry till it splutters and add it to kanji.
Serve the Vishu kanji with vanni  and  Pappadam.
NOTES
You can use both the raw rice and parboiled rice together for making kanji.
Coconut milk can be used instead of warm water for cooking the kanji.

You can either roast the butter beans instead of soaking it overnight and then pressure cook it.

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