Kerala

Kanji payar

Name: Kanji payar
Prep time: 6 h
Cook time: 45 min
Total time: 6 h 45 min
Yield: 3 servings
Cuisine: Kerala
Ingredients: 3/4 cup matta (red) rice rice; Water, about 6 1/2 cups; 1/2 cup soaked whole green moong (mung beans); 1/3 cup fresh grated coconut; 4 sliced shallots; 1 green chilli; a pinch turmeric (ground turmeric); 2 tsp coconut oil; 1/2 tsp mustard seeds; 2 sprigs curry leaves; Salt, to taste

Red rice gruel with a side of coconut green gram. Kerala's humblest, most healing meal.

45 minTime

13 gProtein each

mildSpice

6hPlan ahead. Soak for 6 hours first; the 45 minutes come after.

Kanji and payar2 chapters · 1 min read

Make it your way

Grandma's wayMatta rice kanji with payar and pickle.

The original

386kcalsame

13 gproteinsame

8 gfibresame

45minutessame

Kanji payar, Kerala home style.

Per serving, worked out from the ingredient table.

Ingredients

Rice¾ cup matta (red) rice

Waterabout 6 1/2 cups

Whole green moong (mung beans)½ cup, soaked

Fresh grated coconut⅓ cup

Shallots4, sliced

Green chilli1

Turmeric (ground turmeric)a pinch

Coconut oil2 tsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Saltto taste

Method

4 steps

1Cook matta rice in plenty of water until very soft and the grains open. Keep it loose with its starchy water.
2Pressure cook soaked moong with turmeric and salt for 3 whistles, keeping it whole.
3Temper mustard, shallots, green chilli and curry leaves in coconut oil, add moong and coconut and toss dry.
4Serve kanji hot, salted, with payar and a pickle.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Kanji payar

Red rice gruel with a side of coconut green gram. Kerala's humblest, most healing meal.

45 minTime

13 gProtein each

mildSpice

6hPlan ahead. Soak for 6 hours first; the 45 minutes come after.

Kanji and payar2 chapters · 1 min read

Make it your way

Grandma's wayMatta rice kanji with payar and pickle.

The original

386kcalsame

13 gproteinsame

8 gfibresame

45minutessame

Kanji payar, Kerala home style.

Per serving, worked out from the ingredient table.

Ingredients

Rice¾ cup matta (red) rice

Waterabout 6 1/2 cups

Whole green moong (mung beans)½ cup, soaked

Fresh grated coconut⅓ cup

Shallots4, sliced

Green chilli1

Turmeric (ground turmeric)a pinch

Coconut oil2 tsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Saltto taste

Method

4 steps

1Cook matta rice in plenty of water until very soft and the grains open. Keep it loose with its starchy water.
2Pressure cook soaked moong with turmeric and salt for 3 whistles, keeping it whole.
3Temper mustard, shallots, green chilli and curry leaves in coconut oil, add moong and coconut and toss dry.
4Serve kanji hot, salted, with payar and a pickle.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kanji payar

Make it your way

Ingredients

Method

Kanji payar

Make it your way

Ingredients

Method

Make it a meal