INGREDIENTS:

METHOD:

• Boil the water and allow it to cool.
• Clean & Wash the Mangoes and allow them to dry on a clean kitchen towel.
• Wipe them off with a clean cloth to get rid of any extra wetness.
• Then Cut the Mangoes into slices.
  
• Take a clean and dry Bottle or Bharani (Porcelain Jar).
• Put some salt at the bottom of the Jar.
• Put few Mango slices over it.
• Again, put some salt and top it up with Mango slices.
• Follow the suit until all the mangoes are salted.
• Close the lid of the jar and mix well, until the mangoes are well coated with salt.
• Pour warm water into the jar and mix well.
• Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
• Stir the mangoes every two days, so that the essence of mangoes are well infused into the brine.
• Initially, the mango slices would float over the brine, but gradually they absorb the brine and double their size.
• Sliced Raw Mangoes will be ready within a few weeks time.
• These can be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.
  

HOW TO PRESERVE RAW MANGOES

NOTES:

• Can preserve tender Mangoes(Kanni Manga/Kadu Mangai) in the same manner. 
• Even whole raw Mangoes can be preserved in brine using the same method.  But the pickling time would be about 2-3 months or more, depending on the size of the raw mangoes used for preserving.
  
• This Brine preserved Tender Mangoes or Cut Mangoes make tasty and unique, briny & spiced pickles, which taste awesome with curd rice.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in clean and dry sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling these preserved mangoes. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the mangoes. 
• If stored properly, these preserved mangoes can last for a year or so.
• Can use these preserved mangoes to prepare Uppu Manga Chalichathu, Manga Chammanthi, Kannimanga Achar, Mango Pickles or in Curries. (Just use the Mangoes and adjust the amount of salt in the recipe).

INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

HOW TO MAKE INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

INGREDIENTS :

METHOD :

• Wash the Lime and pat it dry with a clean kitchen towel.
• Steam the Lime on a high flame for about 5-7 minutes, lower the flame and steam cook for another 15-20 minutes.
• Switch off the flame and allow the Lime to cool.
• Once cooled, Cut the Lime to 8 pieces. Lime tends to ooze out the juice while cutting.
• Reserve the Lime Juice in a separate bowl.
• Add Salt to the Lime Pieces and leave it aside for an hour or two.
• Dry roast the Fenugreek Seeds, cool and powder it.
• Heat the Gingelly Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the steam cooked Lime Pieces and saute it on a low flame for a few minutes until it becomes soft.
• Add Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add melted Jaggery to the above.
• Pour in the reserved Lime Juice and give a quick stir.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Instant Lime Pickle/ Instant Naranga Achar to cool down.
• Finally, add Vinegar to the Instant Lime Pickle/ Instant Naranga Achar and mix well.
• Can serve this Pickle immediately.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel the Instant Lime Pickle/ Instant Naranga Achar is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Can serve this Instant Lime Pickle/ Instant Naranga Achar immediately. 
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lime.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the Instant Lime Pickle/ Instant Naranga Achar.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.

KOOZH VADAGAM/VADAM

HOW TO MAKE KOOZH VADAGAM/VADAM

KOOZH VADAGAM/VADAM

INGREDIENTS :

METHOD :

• Clean, Wash & Soak Sago in ample of water overnight or at least for 8-10 hours.
• Alternatively can Soak the Sago in hot Water for 2-3 Hours.
• Clean, Wash & Soak Raw Rice in ample of water overnight or at least for 8-10 hours.
• When the ingredients are well soaked.
• Combine Raw Rice, Sago, Green Chillies and grind it into a fine batter, adding little water at a time.
• Can use the water used for soaking the ingredients.
• The Batter should be of pouring consistency.
• Add Salt to the batter and mix well.
• Pour in 2 Cups of Water to Batter and dilute the consistency.
• Heat a heavy-bottomed pan, preferably a Non-stick Pan.
• Pour in the Koozh Vadagam Batter and cook it on a low flame, stirring continuously.
• After a few minutes, the batter will thicken into a glossy texture and starts to leave the sides of the pan.
• If you feel the batter is thickening too quickly, can add some more hot water to the batter.
• Make sure there are no lumps.
• The batter should be cooked until it has turned into a glossy texture.
• The final batter should be thickened to a pliable dough-like consistency.
• Add the Cumin seeds and give a final stir.
• Allow the Koozh Vadagam Mix to cool down.
• Spread a plastic sheet, on top of that spread a clean cloth.  
• Alternatively can spread it out on big steel plates too.
• Pinch out small portions from the Koozh Vadagam mix.
• Evenly spread it out on the Cloth or on the Plate.
• Allow the Koozh Vadagam to dry in direct sunlight for 3-4 days.
• Once totally dried up, store the Koozh Vadagams in airtight containers.
• Perfectly dried Koozh Vadagams/Vadams can last up to a year or so.

NOTES :

• During peak summer these Koozh Vadagams get dried soon. Adjust the drying time according to the climate.
• For a twist in taste & flavour try adding Onions/Dry Red Chillies/Carom Seeds in Koozh Vadagams

HOW TO DEEP FRY KOOZH VADAGAM/VADAM

KOOZH VADAGAM/VADAM

INGREDIENTS :

METHOD :

• Heat Oil in a Pan, allow the oil to smoke off.
• Reduce the flame to medium-high.
• Add a handful of Koozh Vadagams into the Oil and fry until it turns crispy and puffs up in size.
• Remove the deep-fried Koozh Vadagams from the oil with a slotted spoon.
• Line it up on Paper towels and transfer it into an airtight container.
• Serve this Koozh Vadagam/Vadam along with Rice & Curry or as a Snack.

RAW MANGO THOKKU - MANGAI THOKKU

• Kerala Kadu Manga Achar
• Avakkai Mango Pickle &
• Mangai Thokku

HOW TO MAKE RAW MANGO THOKKU - MANGAI THOKKU

INGREDIENTS :

For Raw Mango Thokku - Mangai Thokku :

To Dry Roast & Grind:

METHOD :

• Dry roast the Fenugreek Seeds on a very low flame until it splutters.
• Cool and powder it.
• Wash, Peel and grate the Raw Mangoes and keep it aside.
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the grated Raw Mangoes and saute it on a low flame until it becomes soft & translucent.
• Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add Jaggery to the above.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Raw Mango Thokku to cool down.
• Store it in clean & dry airtight bottles.

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel the Mango Thokku is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
• Store the Raw Mango Thokku in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the Raw Mango Thokku.  It can stay good even with less oil and preservatives. 
• If stored properly, Raw Mango Thokku can last for a year or so.

Sacred Simplicity: The Lent Food of Kerala Christians

Faith & Tradition: Kerala Christian Lent Recipes to Honour the Season

Lent Food of Kerala Christians

    Lent is the six-week period leading up to Easter, starting on Ash Wednesday and concluding on Easter Sunday. While Lent is a 40-day observance, there are technically 46 days between Ash Wednesday and Easter. This period holds immense significance for Christians worldwide, particularly within Anglican, Catholic, and Orthodox traditions. Unlike Advent, which is a season of joy and anticipation, Lent is a time of solemn observance, fasting, and spiritual preparation for the death and resurrection of Jesus Christ.

LEMON PICKLE/NARANGA ACHAR

HOW TO PRESERVE LEMON IN BRINE

INGREDIENTS :

METHOD :

• Boil the water and allow it to cool.
• Clean the Lemons and allow it to dry on a clean kitchen towel.
• Wipe them off with a clean cloth to get rid of any extra wetness.
• Cut the Lemon into 4 or 8 small pieces.
• Take a clean and dry Glass Bottle or Bharani (Porcelain Jar).
• Put some salt at the bottom of the Jar.
• Put a few Lemon Pieces over it.
• Again put some salt and top it up with few more Lemon Pieces.
• Follow the suit until all the Lemon Pieces are salted.
• Close the lid of the jar and mix well, until the Lemon Pieces are well coated with Salt.
• Pour warm water into the jar and mix well.
• Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
• Stir the Lemon Pieces every two days, so that the essence of Lemon is well infused into the brine.
• Gradually they absorb the brine and double their size.
• Brine preserved Lemons will be ready within a few weeks time.
• These can be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.

NOTES :

• These Brine preserved Lemons make tasty and unique, briny & spiced pickles, which taste awesome with curd rice.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and lemon.
• The suitable method is to store them in Clean and dry sterilized Glass/Ceramic /Porcelain Jars.
• Always use clean & dry spoons while handling these preserved lemons. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the lemons. 
• If stored properly, these Lemons can last for a year or so.
• Can use these preserved Lemons to prepare Uppu Naranga Chalichathu, Naranga Achar etc.,
• There are few Mediterranean recipes which use these preserved Lemons in their recipes.

HOW TO MAKE LEMON PICKLE/NARANGA ACHAR

INGREDIENTS :

METHOD :

• Dry roast the Fenugreek Seeds, cool and powder it.
• Drain the Lemon Pieces from the Brine and keep it aside.
• Save the brine in a separate bowl.
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the preserved Lemon Pieces and saute it on a low flame for few minutes until it becomes soft.
• Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add Jaggery to the above.
• Pour in the brine and give a quick stir.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Lemon Pickle/Naranga Achar to cool down.
• Finally, add Vinegar to the Lemon Pickle/Naranga Achar and mix well.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• As the Lemons are preserved in brine, they would already be salty.
• Pour some extra oil if you feel the Lemon Pickle/Naranga Achar is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.

KERALA SADHYA VIBHAVANGAL

"Sadhya Vibhavangal: Crafting the Ultimate Onam Feast"

Experience the Essence of Kerala with a Complete Sadhya

    Onam is around the corner, and what better way to celebrate than with a traditional Kerala Sadhya? This grand feast, brimming with authentic flavours and cultural richness, is a must-have during festive celebrations like Onam and Vishu. But don’t stop there! Whether it’s a wedding, birthday, or just a special day, Sadhya is a culinary delight worth indulging in any time of the year.

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

Neeragaram: The Ancient Fermented Rice Breakfast 

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

    Uppu Karuvadu, Oora Vacha Soru—a lyric from a popular Tamil movie song—refers to the traditional dish of soaked and fermented leftover rice known as Pazhankanji, Pazhaya Sadham, or Neeragaram. This simple yet nutritious dish is a staple in South Indian cuisine, celebrated for its nutritional benefits, health-boosting properties, and refreshing taste.

The Nutritional Power of Fermented Rice

    Pazhankanji is made by soaking cooked rice in water overnight, allowing it to ferment mildly. This fermentation process not only enhances the flavour and taste, but also significantly boosts the nutritional value. Adding thick curd or yogurt and a pinch of salt further enriches the dish, making it a wholesome breakfast option. A sprinkle of crushed shallots and bird's eye chillies (Kanthari Mulagu) adds seasonal flavours and additional health benefits.

From Peasants to Royals: The Journey of Pazhankanji

    Originally created to prevent food wastage in the absence of refrigeration, Pazhankanji became a vital breakfast for hard-working peasants. It provided sustained energy and kept them full until the next meal. However, this humble dish soon transcended social boundaries, captivating the taste buds of both royals and common folk alike. Revered as 'Amrut' (nectar) by the great Malayalam poet Kunjan Nambiar, Pazhankanji is cherished for its cooling properties and refreshing nature.

The Traditional Preparation of Neeragaram

    To prepare Pazhankanji, soak leftover rice in ample water in an earthen pot overnight. The next morning, add curd, crushed shallots, bird's eye chillies, a small piece of ginger, and a few curry leaves. Gently mash the ingredients with a wooden ladle or your hands to create a cool, refreshing, and nutritious breakfast packed with health benefits.

Health Benefits of Pazhankanji

    The cooling nature of Pazhankanji soothes the body and aids digestion. I have been making this dish for over 18 years, initially for my husband to help alleviate the symptoms of haemorrhoids. Many have suggested Pazhankanji as an effective home remedy for this condition. Ingredients like shallots and bird's eye chillies heal internal wounds, ginger aids digestion, and curry leaves help reduce high blood pressure. Today, I prepare this dish at least 3–4 times a week, and even my husband's Malay colleagues have embraced it.

A Memorable Scene from Kalipattam

    I can never forget the dialogue delivered by actor Mohanlal in the Malayalam movie 'Kalipattam'. He describes the perfect preparation: "Take the Rose Chambavu Rice in a wide porcelain bowl, pour some thick curd into it. Mash it up... mash it up... Add some Pazhuratha Manga Curry cooked with slit green chillies (ripe mango curry), mix it, and gobble it up... You can feel your system cooling down. It’s heavenly indeed." He concludes with, "ithu muzhuvanum Proteinna" (It's filled with protein). Every time I watch the movie, his description makes me crave this delicious Pazhankanji.

Discover more Kanji (Congee) Recipes for a nutritious and stomach-soothing experience. Click here...

How to Make Neeragaram - Traditional Pazhaya Sadham (Pazhankanji)

    Neeragaram, also known as Pazhaya Sadham or Pazhankanji, is a classic South Indian fermented rice dish made from leftover rice. This ancient Kerala breakfast is not only refreshing but also packed with nutrients and health benefits. Follow this simple recipe to prepare this traditional delicacy.

Ingredients

For Pazhangkanji/Neeragaram:

Method

Preparing the Base

• In a wide bowl, preferably an earthen pot, add the leftover cooked rice.
• Pour in 1 to 1 1/2 cups of water at room temperature.

Fermentation

• Cover the pot and leave it aside overnight. 
• This allows the rice to ferment, transforming it into a nutritious and flavourful dish.

Adding Yogurt

• The next morning, add a cup of thick yogurt/curd to the rice and water mixture.
• This could be done the next day morning, if you prefer a fresh tasting neeragaram.
• Some prefer to add curd while soaking the rice in water.  This step aids in the fermentation process, enhancing the dish's flavour and nutritional value.

Seasoning

• Sprinkle salt to taste. 
• Add finely chopped or slightly crushed shallots, bird’s-eye chillies, ginger, and curry leaves.

Serving

• The next morning, mash the ingredients with a wooden ladle or your hands. 
• This ensures all the flavours meld together perfectly.

Serving Suggestions:

    Pazhankanji pairs wonderfully with various accompaniments such as pickles, chammanthi (coconut chutney), puzhukku (mashed vegetables), steamed tapioca, fish curry (preferably a day old), mango curry, or any thoran (stir-fried vegetables). For dried fish enthusiasts, a side of dry fish curry or fry elevates the dish to another level. You can also enjoy it plain, relishing the cooling sensation as it moves through your digestive system.

Food as Medicine: The Benefits of Neeragaram (Pazhaya Sadham/Pazhankanji)

    Day-old fermented rice, known as Neeragaram, Pazhaya Sadham, or Pazhankanji, is both delicious and nutritious.

• Enhanced Nutrients: Fermentation increases nutrient and energy content.
• Rich in Minerals: Contains potassium, iron, calcium, magnesium, and selenium, beneficial for bones.
• Prevents Hypertension: Helps prevent high blood pressure.
• Cancer Prevention: Antioxidants believed to prevent cancer.
• Vitamin-Rich: High in Vitamin B6 and B12.
• Healthy Probiotics: Curd/yogurt adds probiotics for gut health.
• Digestive Aid: Easily digestible, controls acidity, prevents ulcers, and eases constipation.
• Supports Lactation: Beneficial for lactating mothers.

*Disclaimer

    Please remember, these treatment options are only meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for informational purposes only.

HOW TO MAKE MAMBAZHA PULISSERY

INGREDIENTS:

To Cook Ripe Mangoes:

To Grind:

For Seasoning:

For Mambazha Pulissery:

METHOD:

• Dry Roast the Fenugreek Seeds and grind it into a fine powder and keep it aside.
• Clean, Peel and dice Ripe Mangoes.
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Mango pieces.
• Add 1/2 Cup of Water and cook until Mango pieces turn soft.
• Grind the ingredients mentioned under 'To Grind' with some water into a fine paste.
• Add the ground Coconut paste to the cooked Mangoes and allow it to boil on a low flame.
• Beat the Curd/Yogurt and pour it into the Mango-Coconut Mix.
• Add Jaggery to the Mambazha Pulissery and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the spluttered seasoning to the Mambazha Pulissery and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve hot with steamed rice or Kerala Rose Matta Rice.

NOTES:

• I have used a big variety of Ripe Mango in the recipe, so I have cut the Mango into small chunks.
• If you are using a small variety of Ripe Mangoes like Chankdrakaaran/Gomanga just peel the skin and cook the whole fruit along with the seed for Mambazha Pulissery.
• Use fresh Yoghurt/Curd (Not sour) for the recipe.
• Instead of adding powdered Fenugreek Seeds, can also splutter fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Some Mangoes tend to be too sweet and some can be a mixture of sweet and sour.  So adjust the amount of Jaggery to suit your taste preference.
  
• Can prepare the same recipe with Nendhra Pazham for Nendhra Pazha Pulissery or Pineapple for Pineapple Pulissery.

"Heavenly Comfort of Paal Kanji - Kerala's Coconut Milk Rice Porridge Recipe Infused with Nostalgic Flavours"

Aromatic Nostalgia of Jeerakasala Rice in Our Paddy Fields

    My mother's fond recollections of Jeerakasala Rice (Seeraka Samba) cultivated in our family's paddy fields evoke vivid memories of its captivating aroma. During the flowering stage, when the fields are adorned with blooms standing as high as a meter, the air is filled with an inviting fragrance that envelops the entire area. This anecdote is inseparable from her stories, always intertwined with the preparation of Paal Kanji. It paints a vivid picture—a three-dimensional landscape of expansive green paddy fields, where the aroma of Pandanus-infused Jeerakasala Rice blends with the comforting taste of Paal Kanji, creating a scene of unparalleled beauty and nostalgia.

Varieties of Rice Used - Purpose and Preference in Rice Selection for Paal Kanji

    Paal Kanji, a cherished Kerala comfort food, is made from rice and coconut milk, known as Milk Porridge due to its preparation with either coconut milk or cow's milk, often garnished with freshly grated coconut. Various rice varieties like Nadan Kuthari, Navara, or Podiyari/Matta Nurukku are chosen for their unique textures and nutritional benefits. Navara Rice, particularly revered in Ayurvedic traditions for its therapeutic properties, holds a special place in the hearts of Kerala households. The choice of rice for preparing Paal Kanji varies based on its intended use and individual preferences.

Cooking Paal Kanji with Jeerakasala Rice

    This recipe uses Jeerakasala Rice and is cooked with a blend of thin coconut milk and water. The final addition of thick coconut milk enriches the dish with a creamy texture and rich flavour, making Paal Kanji a luxurious treat.

Traditional Serving Style & Nostalgic Dining Experience with Paal Kanji

    Paal Kanji is traditionally served in a Nadan style - Kanjiyum Payarum (stir-fried green or red beans with grated coconut), Chammanthiyum (spicy condiment), pinne Chutta Pappadavum (roasted or fried papad). The meal is enjoyed in deep bowls, accompanied by a Plavila Kumbil, a spoon crafted from the leaf of a jackfruit tree, adding a nostalgic touch to the dining experience.

Health Benefits of Paal Kanji - Coconut Milk Rice Porridge:

    Paal Kanji offers numerous health benefits, especially when prepared with specific rice varieties and coconut milk:

• Easily digestible, suitable for all age groups, particularly beneficial for lactating mothers.
• Known to cool the body and aid in healing stomach ulcers.
• This porridge comes with lots of health benefits along with the type of rice variety used and Coconut Milk.

Cuisine: Kerala (South India)
Course: Main Course
Spice Level: Low
Difficulty: Low
Serves: 3–4
Author: SM

Preparation Time: 5–10 Minutes
Cooking Time: 20–30 Minutes

    Explore the essence of Kerala cuisine with Paal Kanji, a traditional rice porridge infused with coconut milk. Discover how this comforting dish reflects Kerala's culinary heritage and is enjoyed as a main course with its mild spices and easy preparation.

Ingredients:

Method:

Prepare Rice: 

• Clean, wash, and soak the Jeerakasala Rice for 20–30 minutes. Drain well.

Cooking Process:

• In a pressure cooker, combine soaked rice with thin coconut milk and water.
• Cook under pressure for 1–2 whistles on high flame, then lower the flame and simmer for another 10–12 minutes until the rice is slightly mushy.
• Allow the pressure to release naturally.

Final Steps:

•  Add salt to taste and gently mash the cooked rice with a spatula.
• Pour in the thick coconut milk and simmer on a low heat for a few minutes to blend the flavours.

Serve: 

• Garnish Paal Kanji with grated coconut (optional) and serve hot.

Notes:

• Use any variety of rice suitable for porridge. Jeerakasala Rice offers a unique flavour, but Basmati or other raw rice varieties can be substituted.
• Adjust cooking times and water ratios based on the rice used and preferred consistency.
• Avoid boiling vigorously once thick coconut milk is added to prevent curdling.
• Experiment with cow's milk instead of coconut milk for variation.

Serving Suggestions:

• Enjoy Paal Kanji with traditional side dishes like:Can serve this Paal Kanji (Coconut Milk Rice Porridge) with your choice of side dishes like
• Chammanthi (Spicy Condiment):

• Vegetables/Lentils stir-fried in South Indian style -  Mezhukkupuratti / Upperi/Thoran/Poriyal.
• Serve along with your choice of Pickles.
•  Pappadam(traditional Kerala Pappadam fried in Coconut Oil)/Chutta Pappadam.

    Indulge in the soulful flavours of Kerala with Paal Kanji, a quintessential rice porridge enriched with creamy coconut milk and the aromatic essence of Jeerakasala Rice. This beloved South Indian comfort food satisfies the palate with its creamy texture and delicate coconut flavour but also embodies the cultural richness of Kerala's culinary traditions. Whether enjoyed as a main course or a comforting meal, Paal Kanji captures the essence of Kerala's culinary heritage, promising a taste of tradition in every spoonful with the warmth and hospitality of the region.