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CHICKEN
PEPPER CHICKEN FRY WITH POTATO SLICES
    
      This Pepper Chicken Fry with Potato Slices is a family recipe. Chicken, when combined with deep-fried Potato slices, makes this Pepper Fry a most sought dish at home.  Non-Vegetarian curries without Potatoes is a taboo according to my husband and kids, so no wonder how this dish is welcomed by them. The first time I tasted this Pepper Chicken  Fry was at my in-law's place.  My MIL's elder sister Pearly aunty has a special skill in cooking and an inevitable skill for serving. I saw her preparing this Pepper Chicken Fry with deep fried Potato Slices in a meticulous way.  This is one Chicken dish frequented at home, and when the idea of starting a blog crept my mind this was one of the first few recipes which came to my mind.
     My MIL's family has a deep routed Portuguese Culture imbibed in their cuisine mainly because they are from the coastal city of Fort Cochin.  Somewhere or the other most of their dishes have a touch of diverse cuisines. May be their skill of Wine Making, Fruit Cakes, Puddings, Full Roasted Chicken, Stews & Vindaloos are living legacy of the distinctive culture of the land.  Living in the family and learning the family style of cooking tradition is one thing I cherish the most. Adding Potatoes or any other starchy vegetable into Non-vegetarian dishes have been their style of cooking which most of the other parts of Kerala has not much adapted.  We can see a similar type of cooking in Malaysia too, especially in Nyonya Cuisine which also has a strong Portuguese influence.
      Cochin being the Gateway of Kerala, the city has always surprised me with its unique vibrancy and absolute distinctiveness.  It is the "Land of a Life Time" with a diverse blend of Indo, European, Portuguese, Jewish & Arab way of life. My curiosity started with the information that the huge Chinese Fishing Nets/Lift Nets(Cheena Vala) used for Fishing is a special technique built by the Chinese as early as 14th Century. Combing through the neighbourhoods of Cochin, we can still see a wide array of Culture & telltale sign of History, silently tucked in quaint bylanes. My love for the place and food lingers on...




Cuisine - Indian
Course - Side Dish
Difficulty - Medium
Spice Level - High
Serves - 2-3
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 25 - 30 Minutes.

INGREDIENTS :

For Deep Fried Potato Slices :

Potato - 6-7 Nos.
Salt - To Taste
Turmeric Powder - a Pinch
Oil - To Deep Fry

For Pepper Chicken Fry :

Chicken - 500 Gms
Onion - 2 Nos.
Ginger Garlic Paste - 2 Tbspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Garam Masala Powder - 1 Tspn
Pepper Powder - 2 Tbspn
Curry Leaves - 2 Sprigs
Salt - To Taste

To Garnish :

Coriander Leaves - few
Oil - 3-4 Tbspn

CHICKEN
PEPPER CHICKEN FRY WITH POTATO SLICES

HOW TO MAKE PEPPER CHICKEN FRY WITH POTATO SLICES

METHOD :

For Deep Fried Potato Slices :

  • Clean and Peel the Potatoes, then cut them into thin Slices.
  • In a wide bowl take some water, add a dash of Salt a pinch of Turmeric to the water and mix well.
  • Soak the Potato slices in Water for about 20-30 Minutes.
  • Drain and discard the water.
  • Line up the Potato slices on a clean kitchen towel to dry.
  • Heat Oil in a deep pan on a high flame and allow it to smoke off.
  • Lower the flame to medium.
  • Deep fry the Potato Slices until they turn crispy and into light golden brown in colour.
  • Remove the Potato Slices with a slotted spoon and line it up on Paper Towels.

For Pepper Chicken Fry :

  • Clean, wash and Cut chicken into small pieces.
  • Heat Oil in a Pan and sear the Chicken Pieces with a dash of Salt.
  • Sear the Chicken Pieces for about 5-7 minutes or until they turn into white colour.
  • Remove the Chicken pieces from the pan and keep it aside.
  • Heat oil, saute Onions (Cut lengthwise) along with Curry Leaves until onions turn translucent.
  • Add the Ginger-Garlic paste to the above and saute until fragrant on a very low flame.
  • Add Turmeric Powder, Red Chilli Powder and Garam Masala Powder to the above and fry for a while on a very low flame.
  • Add the seared Chicken pieces to above mix along with Pepper powder and mix well.
  • Leave this on a very low flame until the Chicken pieces are well cooked and turn soft. 
  • Can sprinkle some water to cook the chicken.
  • Finally, add the deep fried Potato Slices to the Pepper Chicken Fry and mix well.
  • Care should be taken not to break the Potato Slices.
  • Leave this on a low flame for few minutes, until the Chicken pieces & Potato Slices are well roasted.
  • Leave it on a low flame until the Curry turns dry and every piece is well coated with the Masala.
  • Garnish Pepper Chicken Fry with Coriander Leaves and serve hot.
  • Goes well as a side dish with Roti & Rice.

NOTES :

  • Adjust the amount of Pepper Powder to suit your spice level.
  • Adding freshly ground Peppercorns gives a wonderful aroma.
  • Cook the dish on a low flame until each and every piece is well roasted and coated with the masala.
  • Care should be taken not to break the Potato slice while stirring the dish.



Thai mango sticky rice with coconut milk being poured over glutinous rice and fresh mango slices

Thai Mango Sticky Rice with Coconut Milk

 

 What is Thai Mango Sticky Rice


     'Thai Mango Sticky Rice' is a popular Thai Dessert, called as KHAO NIAO MA MUANG.  A simple combination of Steam cooked Glutinous Rice and Slices of Mangoes served with a drizzle of Sweetened Coconut Milk. Thai Mango Sticky Rice is an exotic & easy Thai Dessert which is truly traditional, tropical, tasty and all the more fulfilling.

[Jump to Recipe]

      Though Mangoes are available throughout the year in Thailand, it peaks its season during the months of April, May and June when Malaysian markets are loaded with Local and Thai Mangoes. Sticky Rice is a particular variety of rice grown in South East and East Asia.  Though commonly called as Glutinous Rice(not because they contain any gluten, but for the reason they are sticky).  Sticky Rice tends to become Sticky and Translucent once cooked. The trick of getting perfectly cooked Sticky Rice is to soak them before cooking.

     Steam cooked Sticky Rice is then served along with Sweet Mangoes with a drizzle of Sweetened Coconut Milk.  Some recipes serve Thai Mango Sticky Rice with garnishes like Roasted Sesame Seeds or cooked Yellow Moong Dhal. The dessert is best eaten warm.  We can even find Food Vendors selling these sweetened sticky Rice along with Durians instead of Mangoes.  Recently, I even found a recipe with Jack Fruit. Yet to try these combinations.

     My love for Thai Food took over me gradually but when it comes to this dessert, it was Love at First Bite.  Though the Sticky Rice in Coconut Milk was a faint reminiscence of Paal Kanji (Coconut Milk Porridge), the exotic combination of the Rice with Mangoes made me fall in love with this Dessert the moment I tasted it. It is one of that must order dish while we eat at Thai Restaurants and the most frequented Thai Dessert at home.

For more Recipes from Thai Cuisine, Click here...


Cuisine - Thai
Course - Dessert
Difficulty - Medium
Serves -2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Soaking Time - Overnight
Cooking Time - 30-45 Minutes
 
If you love Thai desserts, you can also try this Thai Red Ruby Dessert - Tab Tim Grob



Authentic Thai Dessert - Khao Niao Mamuang/Thai Mango Sticky Rice 

WHITE GLUTINOUS RICE / STICKY RICE

White Glutinous Rice in a wooden bowl showing the texture of the sticky rice

White Glutinous Rice -  Sticky Rice

Ingredients for Thai Mango Sticky Rice: 

    This authentic Thai mango sticky rice recipe is one of the most popular Thai desserts made with glutinous rice, coconut milk and ripe mangoes 

TO COOK STICKY RICE/WHITE GLUTINOUS RICE:

Sticky Rice - 1 Cup
Water - 1 Cup
Salt - a Pinch

FOR THAI MANGO STICKY RICE:

Mango - 2 Nos.
Coconut Milk - 1–11/2 Cups
Sugar - 2-3 Tbspn
Salt - a Pinch
Pandan Leaf/Screw pine Leaf - 1 Leaf (optional)

For a detailed Recipe on How to make Coconut Milk from scratch, Click here...
 

Method - Step-by-step Guide on how to make Thai Mango Sticky Rice:

Khao Niao Mamuang Thai mango sticky rice with ripe mango slices on banana leaf

Authentic Thai Mango Sticky Rice with Fresh Mango Slices

HOW TO COOK STICKY RICE/GLUTINOUS RICE:

IN STEAMER - TRADITIONAL METHOD :

  • Wash the Sticky Rice for two-three times or until the water runs clear.
  • Soak the Sticky Rice in ample of water for about 2-3 Hours or Overnight.
  • Once soaked, drain the sticky rice and discard the water.
  • Pour 5-6 Cups of Water at the bottom of the Steamer.
  • Carefully place the steamer plate and line it up with a clean Muslin/Cheesecloth.
  • Spread the Sticky Rice over the Muslin/Cheesecloth and cover the steamer with the lid.
  • Cook the Sticky Rice on high flame for about 5-8 minutes.
  • Lower the flame to Medium and cook for the other 15-20 minutes.
  • Once cooked the Sticky Rice would turn translucent.
  • Switch off the flame and leave it aside for about 8-10 Minutes.
  • Remove the lid of the Steamer and fluff up the rice with a chopstick/fork.
  • Transfer the cooked Sticky Rice into a bowl.

MICROWAVE METHOD:

  • Soak the Sticky Rice in Warm Water for 10-15 minutes.
  • Drain the Sticky Rice and discard the water,
  • Add the Sticky Rice and Water in a Microwave safe Bowl big enough to hold rice and water.
  • For 1 Cup of Sticky Rice, I used 1 Cup of Water.(Rice Water Ratio = 1:1).
  • Cover the bowl and cook on high power for 3 Minutes.
  • Carefully remove the bowl and stir the ingredients well.
  • Cook for another 3 Minutes.
  • Once cooked the Sticky Rice would turn translucent.
  • Remove the bowl and give a quick stir.
  • If the Sticky Rice has not cooked, cook for another few minutes.
  • The timing to cook the Sticky Rice depends on the type of Microwave.
  • For every 2-3 minutes remove the bowl from the Microwave and mix it well.
  • This way you can ensure that the Sticky rice is evenly cooked.

FOR THAI MANGO STICKY RICE:

Mangoes :

  • Wash and Peel the Mangoes.
  • Slice up the Mangoes, discard the seed and leave them aside.

Coconut Milk for Thai Mango Sticky Rice:


  • Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
  • Tie up a Pandan Leaf(Screw pine Leaf) and add it into the coconut milk.
  • Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
  • Lower the flame and boil for another 2-3 minutes.
  • Switch off the flame.
  • Discard the Pandan Leaf(Screw pine Leaf) from the Coconut Milk.

COMBINING THE INGREDIENTS FOR THAI MANGO STICKY RICE

  • Take a Scoop of Sticky Rice and place it on a serving plate.
  • Let the Sticky Rice be hot.
  • Pour 3/4 the amount of Warm Coconut Milk over the hot Sticky Rice.
  • Let it sit for about 5-7 Minutes
  • Let the Sticky Rice absorbs the Coconut Milk.
  • Line up the Mango Slices along with the Sticky Rice and Coconut Milk.
  • Drizzle the rest of the Coconut Milk just before serving the Thai Mango Sticky Rice.

Protips & Notes for Perfect Thai Mango Sticky Rice:


  • Soak the Sticky Rice before cooking.
  • Let the Sticky Rice and Coconut Milk be hot when they are mixed together.
  • This will enable the rice to absorb the Coconut Milk.
  • Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
  • Adding Pandan Leaf/Screw pine Leaf to the Coconut Milk is truly optional.
  • This is mildly sweet dessert when combined with Mangoes gives a wonderful and unique taste.
  • Can Substitute Sticky Rice/Glutinous Rice with Fragrant Rice/any other variety of long grained Raw rice variety.
  • Cook the rice accordingly.  
  • Can Substitute half the amount of water with Coconut Milk while cooking the Sticky Rice.
  • This will give more flavour to the Sticky Rice.

Pair this Authentic Thai Dessert with a comforting Thai meal like Tom Yum Soup or Thai Pineapple Fried Rice for complete meal.

 

FAQs 

Q: Can I use regular rice instead of sticky rice?

  • A: Sticky rice is traditional, but short-grain rice works as a substitute with slightly different texture.

Q: Why is my sticky rice not soft?

  • A: It likely wasn’t soaked long enough before cooking.

Q: Can I make mango sticky rice ahead of time?

  • A: Yes, but best served warm for best texture and flavour. 

Ambalapuzha Paal Payasam, a renowned dessert offered at the Ambalapuzha Sri Krishna Temple, served in a brass uruli alongside a brass container of uncooked rice and peacock feathers, symbolising Lord Krishna.

Ambalapuzha Paal Payasam - Divine Offering

       

Ambalapuzha Paal Payasam Recipe: A Traditional Kerala Ari Payasam

    Discover the rich and creamy delight of Ambalapuzha Paal Payasam, a traditional Kerala rice pudding that’s as simple as it is sublime. This iconic dessert, made with Kerala Rose Matta rice (also known as Unakkalari or Chembavu Ari), offers an authentic taste that sets it apart from its contemporaries.

    While many variations of rice kheer use Basmati rice, the classic Paal Payasam recipe adheres to tradition by using Rose Matta rice. This not only enhances the flavour but also contributes to the dessert’s signature pink hue and creamy texture. The secret to achieving this perfect blend of taste and texture lies in the slow-cooking method. Gently simmering the pudding on a low flame allows the rice to cook uniformly, absorbing the milky sweetness and transforming into a rich and velvety treat.

    Whether you’re a novice or an experienced cook, making Paal Payasam in your own kitchen is a rewarding experience. This dish isn’t just a treat for the taste buds; it’s a piece of Kerala’s culinary heritage, promising a taste of nostalgia with every spoonful.

Easy 3-Ingredient Paal Payasam Recipe: A Must-Try for Onam and Vishu

    Experience the simplicity and sweetness of Paal Payasam, a beloved Kerala dessert perfect for any festive occasion like Onam or Vishu. Made with just three basic ingredients—rice, milk, and sugar—this Payasam recipe is a quintessential dish in any Sadhya, (but only next to the prestigious Palada Pradhaman).

    For those who love a bit of texture and extra flavour, adding nuts and cardamom is optional but recommended. This version of Paal Payasam, also known as Vella Payasam or White Payasam, is uniquely prepared in a pressure cooker, simplifying the cooking process without compromising on taste.

    Whether you're celebrating a festival or just craving a sweet, creamy treat, this Paal Payasam recipe is sure to impress. It’s not only quick and easy but also ranks at the top of the list for most cherished festive desserts during major celebrations.

Discover the Divine Ambalapuzha Paal Payasam: A Culinary Gem from Kerala

    The legendary Ambalapuzha Paal Payasam is not just a sweet treat; it's a revered Naivedyam (offering) at the Sree Krishna Temple in Ambalapuzha. Known for its unique preparation and divine taste, this dish has a devout following.

    The secret to the unmatched flavour of Ambalapuzha Paal Payasam lies in its traditional cooking method. The recipe calls for milk, slowly reduced over six hours, combined with water drawn from the temple well and milk sourced directly from the temple's Goshala cows. Cooked in a traditional bronze Uruli, this method infuses the payasam with a heavenly essence that makes it more than just food—it's a taste of spirituality.

    While I have yet to experience this heavenly dessert first-hand, the storied reputation of Ambalapuzha Paal Payasam is enough to inspire any culinary enthusiast to try recreating it at home, bringing a piece of Kerala’s divine flavour into their own kitchen.


For more Payasam/Pradhaman/Kheer Recipes, Click here...

Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4-6
Author - SM

Preparation Time - 15–25 Minutes
Cooking Time - 30–45 Minutes

Ambalapuzha Paal Payasam Recipe: A Traditional Kerala Dessert

Ambalapuzha Paal Payasam, a renowned dessert offered at the Ambalapuzha Sri Krishna Temple, served in a brass uruli alongside a brass container of uncooked rice and peacock feathers, symbolising Lord Krishna.

Ambalapuzha Paal Payasam - Divine Offering


Ingredients for Ambalapuzha Paal Payasam:

Kerala Rose Matta Rice/Unakkalari - 4 tablespoons
Sugar: 10 tablespoons
Milk: 2 litres
Cardamom Powder: 1 teaspoon (optional)
Cashew Nuts: A few (optional)

 

Method:

Preparing the Rice:

  • Clean, wash, and soak the Kerala Rose Matta Rice in 1.5 cups of water for about 20–30 minutes.
  • Once soaked, drain the rice and discard the soaking water.

Prepping Add-ons (if at all you're adding it!):

  • Chop the cashew nuts into small pieces for later use.
  • Optionally, grind the cardamom along with a few teaspoons of sugar into a fine powder for enhanced flavour.

Cooking Method in Uruli (Traditional Bronze Vessel):

  • Heat the Uruli on medium-low heat and ensure it is clean and dry before use.
  • Add soaked rice, sugar, and a small amount of milk to the Uruli, stirring constantly.
  • Gradually add the rest of the milk and cook on low heat, stirring continuously to prevent sticking.
  • Once the rice is cooked and the milk reduces to a creamy consistency, add cardamom powder and chopped cashew nuts.
  • Continue cooking on low heat until desired thickness is achieved, stirring occasionally.

Cooking the Payasam in Pressure Cooker:

  • Combine the soaked rice, sugar, milk, cardamom powder, and chopped cashew nuts in a clean pressure cooker.
  • Secure the lid and cook on high heat until you hear the pressure release, then reduce to the lowest flame.
  • Continue to cook on low heat for 30–45 minutes, ensuring the flavours meld beautifully.

Final Steps:

  • After cooking, turn off the flame and allow the pressure cooker to naturally release steam and cool down completely.
  • Once cooled, gently stir the Paal Payasam to mix all the ingredients well.

Serving:

  • Serve your Ambalapuzha Paal Payasam hot or chilled, as preferred.

Explore More Sadhya Recipes here...

Additional Tips & Notes for Perfect Paal Payasam:

  • Ensure the payasam is cooked on a very low flame to avoid any spills or burns.
  • For a different variation, you can use Basmati rice, which requires less soaking and cooking time.
  • Traditionally, this payasam is cooked in a bronze vessel (Uruli) for an authentic taste and texture.
  • If using a normal pan, ensure consistent stirring to prevent the payasam from sticking to the bottom.
  • Slow cooking is essential for achieving the rich, creamy texture and the signature pink hue of the Ambalapuzha Paal Payasam. 
  • Adjust the sweetness and toppings according to your taste, and enjoy this heavenly dessert from Kerala's culinary repertoire.

Crafting Tradition in Every Spoonful

    Each spoonful of this delightful dessert isn't just about savouring its creamy richness; it's about embracing a cherished piece of Kerala's culinary heritage. Whether you choose the traditional slow-cooked approach in an Uruli or opt for the modern ease of a pressure cooker, this Paal Payasam is a testament to the timeless allure of Indian sweets.

    Perfect for any festival, family gathering, or a quiet moment of reflection, this Paal Payasam promises to transport you straight to the heart of Kerala with its authentic flavours and soothing texture. So, why wait? Dive into the divine experience of making your own Ambalapuzha Paal Payasam and let your taste buds revel in the symphony of simplicity and sweetness.

    For those enchanted by the flavours of Kerala and inspired to try more, my blog has a treasure trove of traditional recipes that are as fulfilling to cook as they are to eat. Explore Essence of Life - Food and transform your kitchen into a festival of flavours!


 


Full meal with Kerala Kanji served with green gram stir-fry, coconut chutney, and mango pickle on banana leaf

Traditional Kerala Kanji Meal with Payar, Chammanthi & Achar

"Kerala Kanji (Rice Porridge) – A Soulful Meal with Payar, Chammanthi & Achar"

Feeling under the weather or just nostalgic for home? Kerala Kanji is the bowl of warmth your soul has been craving

    Kerala Kanji – the humble rice porridge that’s anything but boring. Known as കഞ്ഞി in Malayalam and கஞ்சி in Tamil, and is revered as a healing food in Ayurvedic traditions, this dish is often served with Cheru Payar Thoran, Thenga Chammanthi, Kadumanga Achar and Pappadam – making it a balanced, nostalgic meal. Whether you're nursing a cold, recovering from therapy, or simply craving comfort, Kanji delivers both flavour and gut-friendly nourishment. Read on for recipes, serving tips, pro tricks, and the real story behind this age-old Kerala comfort food.


Kanjiyum Payarum Chammanthiyum pinne Chutta Pappadavum – A Bowlful of Kerala

"Kerala Kanji in earthen bowl or a Pinjanam, served with Green Moong Dhal (Payar) Thoran in small earthen plate, Chuttaracha Thenga Chammanthi on ela cheendhu, a touch of Kadu Manga Achar and if luxury permits, Chutta Pappadam - is a bowl full of Nostalgia and loaded Memories!"

    There’s comfort, and then there’s Kerala-style comfort – humble, hearty, healing. Nothing embodies that more than a warm bowl of Kanji – Rice Porridge, surrounded by stir-fried legumes, spicy chutneys, and crunchy Pappadam. Kanji, often revered as the quintessential rice porridge in Kerala, holds a special place in the daily culinary traditions of Malayalis. This effortlessly light yet supremely nourishing dish provides the perfect energy boost needed for the day's tasks. Ideal for soothing and replenishing energy either as a wholesome breakfast or as a comforting dinner

    This classic combo – “Kanjiyum Payarum, Chammanthiyum, pinne Chutta Pappadavum” – has fed generations across Kerala, from early morning homes to Sabarimala wayside stalls.

Kanji – A Malayali Morning Ritual

    A staple in Malayali kitchens, Kanji is just rice cooked to a soft porridge in ample water. Light on the stomach but rich in nutrients, it’s served in households as:

  • A breakfast for the hardworking
  • A detox meal for the unwell
  • A filling dinner with minimal effort

Typical Accompaniments:

  • Payar Thoran - consists of either green moong beans or red beans, lightly stir-fried with a sprinkle of fresh grated coconut.
  • Chammanthi Varieties – a spicy condiment unique to Kerala, blends coconut with shallots, and fiery chillies or sometimes with tangy mangoes or dried shrimps, offering a delightful contrast to the mild porridge.
  • Kadumanga Achar – Raw Mango Pickle
  • Pappadam - It is either crisply fried in coconut oil for depth of flavour or lightly roasted over an open flame for a smoky finish.

This trio isn’t just about taste—it’s a balance of cooling, protein-rich, spicy, and crunchy elements!

    

Memories in a Plavila Kumbil

    Despite the deep cultural connections and numerous memories I cherish surrounding "Kanjiyum Payarum," I must confess, this beloved dish has never quite won my heart. My earliest recollection of Kanji takes me back to my grandmother's cosy kitchen in Kerala, where my grandfather would savour his morning ritual of Kanji, served in a traditional black-rimmed Pinjaanam (a porcelain bowl), symbolizing elegance and simplicity. Accompanying his Kanji was a Plavila Kumbil, the organic precursor to today’s eco-friendly utensils, fashioned from jackfruit leaves. As a child, it wasn't the Kanji that captured my imagination, but rather the artistry of the Plavila Kumbil. 

    In my family home, Kanji remains an integral part of our daily routine, with my father often starting his day with a warm bowl of this nutritious porridge. My mother, an adept in the culinary arts of Kerala, frequently experiments with various versions such as Paal Kanji (Milk Rice Porridge), Gothambu Kanji (Broken Wheat Porridge), and Pazhangkanji (Fermented Rice Porridge). Despite its prevalence in our household, my personal encounters with Kanji are minimal. Even on days when illness beckons a soft diet, I find myself opting for a simple slice of bread over Kanji, a testament to my lukewarm feelings towards this traditional dish.

Sabarimala Diaries: Kanji & Kappa  

    On a memorable journey to Sabarimala in 1982, at the age of seven, I encountered the humble yet popular roadside eateries dotting the path. These small shacks proudly showcased their speciality, "Kanji Kappa" (Rice Porridge and Tapioca Stir-Fry), a staple in Kerala's roadside dining. Initially puzzled by the dish's simplicity and its presence in eateries, I soon realized the allure as I observed throngs of pilgrims and travellers congregating around these shacks, drawn by the comforting and satiating nature of Kanji & Kappa. This experience underscored the dish's role in Kerala's culinary landscape, particularly its popularity among those seeking nourishing, hearty meals during their spiritual journeys.

 

When Kanji Quietly Vanished From Our Breakfast Table

    In many Malayali homes, Kanji (കഞ്ഞി) isn’t just breakfast – it’s a tradition. And in my husband’s home, this humble porridge was once a daily staple. But not everyone felt the same devotion.

    My husband and his father had a secret pact – a quiet rebellion against the monotony of morning Kanji. More often than not, they’d skip it entirely and sneak off to Annapoorna Gowrisankar, tempted by crispy dosas and vadas, all without my unsuspecting mother-in-law’s knowledge.

    As I gradually began introducing variety into our breakfast menu, the Kanji ritual started fading. And then came her sharp, sarcastic observation – part-joke, part-judgement:

"Marumakal Kanji Kudi Muttichu!"
(Translation: Roughly: 'Thanks to the daughter-in-law, everyone’s starving now!'or Loosely: “The daughter-in-law has ended the Kanji tradition.” – a classic multi-layered Malayali jab)

    Not quite a compliment. Definitely not a joke either, but surely intended with multiple layers & inner sense. In Kerala homes, Kanji isn’t just food—it’s a marker of identity, simplicity, and generational taste.

Ayurveda Prescribed Kanji… Again & Again

    While on Ayurvedic eye therapy, I lived on Kanji for 20 disciplined days. No Oil. No spice. Just rice and water. Surprisingly, it grew on me. I began pairing it with side dishes that lifted the meal:

  • Cheru Payar Thoran
  • Chuttaracha Chammanthi
  • Puzhukku 
  • Pickles or Dry Fish Fry

When Fate Served Me Kanji… Again

    Just when I thought I’d made peace with Kanji, fate served me another steaming bowl. During an Ayurvedic spine and autoimmune cleanse last, I was on a 5-day snehapanam fast.

    Only bland Kanji and Chutta Pappadam were allowed. No payar, no achar. Just misery. By Day 3, I muttered under my breath:

“Naakku Sethu Pochu.”— literally “My tongue died,” but really, I just lost all taste.

Who knew a dish so simple could stage a full rebellion in my head?


 Let’s Talk about Porridge – The Many Ways to Make Kanji

    Kanji isn’t a one-recipe wonder. This comforting porridge can be made from a range of rice types – from nutty, wholesome Kerala Matta Rice to soft-cooking Podi Ari (broken rice), traditional parboiled rice, or even everyday long-grain varieties like white or brown rice.

It’s also the perfect way to use up leftover rice – nothing gets wasted in a Kanji-loving home!

    Once a modest staple associated with the economically humble, Kanji has risen in reputation thanks to its energy-restoring properties, digestive ease, and Ayurvedic goodness. The starchy water (Kanji Vellam) it produces is especially valued for its gut-healing and detoxifying benefits.


 

“Love Kerala cuisine? Discover more Recipes from God’s Own Country –Kerala, click here!."
Kanji/Rice Porridge Recipe Overview:
  • Cuisine - Kerala (South India)
  • Course - Main Course
  • Difficulty - Low
  • Serves - 3–4  
  • Author - SM - Essence of Life - Food

Time Estimate:

  • Preparation Time - 5 -10 Minutes
  • Cooking Time - 20–30 Minutes
  

“From Ragi to Rice – There's a Porridge for Every Mood.  Tap here to explore all my Kanji & Porridge recipes!"

 

Authentic Kerala Kanji Recipe: How to Make Delicious Rice Porridge - Step-by-Step Guide!

Close-up view of soft-cooked rice for Kerala Kanji in a pressure cooker with starchy water, Kanji Vellam

Close-Up of Cooked Kerala Kanji Rice in Pressure Cooker


Ready to make your bowl of warm kanji? Here are 3 easy ways to prepare authentic Kerala-style Kanji.

Ingredients for Kanji/Rice Porridge:

  • 1/2 Cup Par-boiled Rice
  • 5–6 Cups of Water
  • Salt to taste

Method 1 - Pressure Cooker Method:

Quick Kanji Recipe in a Pressure Cooker: Easy Steps to Prepare Kerala Style Rice Porridge!

  • Wash rice 4–5 times till water runs clear.
  • Bring water to a boil in the cooker.
  • Add rice and salt.
  • Pressure cook: 3–4 whistles on high + 4–5 on low.
  • Let pressure release naturally.
  • Stir and adjust to desired porridge consistency.


ProTip: Use Podi Ari or Matta Rice for authentic Kerala flavour.
If using Podi Ari, reduce water to about 4 cups for ½ cup rice (1:8 ratio), as it cooks faster and thickens more quickly than whole rice.

 

Method 2 - Sauce Pan Method:

Kanji Preparation in a Saucepan: Simple Method to Make Delicious Kerala Rice Porridge!

  • Boil water in a large pan.
  • Add washed rice and salt.
  • Cook on high, stirring for 10–15 mins.
  • Cover and simmer on low for 35–40 mins.
  • Stir and adjust consistency.

ProTip: This slow cooking method gives the best Kanji Vellam – the starchy water known for its nutritional value.

 

Method 3: Leftover Rice Kanji

Quick Kanji Recipe with Leftover Rice: Transform Your Leftovers into Delicious Kerala Rice Porridge!

    If you have a batch of left-over Rice, you can prepare Kanji quickly.

Ingredients:

  • 1/2 Cup Cooked Rice(left over/fresh)
  • 1–11/4 Cups Water
  • Salt to Taste

Method - Step-by-step Guide:

  • Combine cooked rice with water and salt in a wide bowl and add water.

  • Saucepan:

    • Boil on high flame for 2–3 minutes, then reduce to medium and cook for 10–12 minutes, stirring occasionally.

  • Microwave:

    • Microwave (uncovered) on high for 5–7 minutes in a microwave proof bowl.
    • Alternatively, If you have the Congee/Porridge Button in the Microwave, the process gets much simpler.

  • Pressure Cooker:

    • Cook on high flame for 2–3 whistles, then a couple more on low flame.
    • Alternatively, If you are using an Electric Pressure Cooker/ an Instant Pot use the  Congee/Porridge Button, the process gets much simpler.
  •  Adjust the consistency as desired. 


ProTip: This is the Quickest method when you're tired, sick or on a detox!

  

Pro Tips & Notes:

  • Rice Varieties: Kanji can be made with various rice types such as raw rice, podi ari (broken rice), red rice, and other long-grain varieties.
  • Rice-Water Ratio: Adjust the amount of water based on the type of rice used. As a general rule, use approximately 5–6 cups of water for 1/2 cup of rice in a pressure cooker. For saucepan cooking, use about 5–6 cups of water for 1/2 cup of rice and adjust as needed to achieve desired consistency.
  • Cooking Time: Cooking times may vary depending on the rice variety and cooking method. In a pressure cooker, cook on high flame for 3–4 whistles, followed by 4–5 whistles on low flame. For saucepan cooking, simmer for 35–40 minutes or until the rice is thoroughly cooked, stirring occasionally.
  • Consistency: Kanji should have a smooth and slightly thick consistency, similar to a porridge. Adjust the cooking time and amount of water to achieve your preferred texture.

 

Steamy close-up of Kerala Kanji rice scooped on a white ceramic spoon

Steaming Kerala Kanji - Well cooked Rice on a Spoon


 

Serving Suggestions

    Serve Kanji - Kerala Rice Porridge with your choice of Pickles, Condiments, Side dishes, or Pappadam (traditional Kerala Pappadam fried in coconut oil)/Chutta Pappadam. 

  • Payar Thoran – Green Moong or red gram stir-fry
  • Pacha Manga Chammanthi / Unakka Chemmeen Chammanthi/ Thenga Chammanthi
  • Dry Fish Fry or Dry Fish Curry
  • Kadumanga Achar, Lemon Pickle
  • Mor Mulagu, Kondattam
  • Chakka Puzhukku, Mezhukkupuratti
  • Inji Curry


Storage Tips

  • Refrigerate Kanji (cooked) for up to 2 days.
  • Reheat with added water to restore texture.
  • Leftover Kanji makes a great base for Pazhamkanji the next day.

FAQs 

Q: Is Kanji good for detox or digestion?

  • Yes! Kanji is low-fat, hydrating, and gentle – ideal for gut healing and post-treatment meals.

Q: Can I use millets or wheat?

  • Absolutely. Ragi, Broken Wheat (Gothambu), or Samai work beautifully.

Q: Can I flavour Kanji?

  • Yes. Add coconut milk for Paal Kanji, 
  • Add crushed Shallots, Green chillies, Ginger & Curry Leaves for added aroma.
  • Try a comforting Chicken Porridge – slow-cooked with boneless shredded pieces for depth and healing richness, spice it up with Pepper. (perfect for sick days)!

Q: Is Kanji baby-friendly or elderly-safe?

  •  100%! Adjust texture and salt. It’s soothing and easy to swallow.

Q: Is Kanji suitable when you're sick?

  • Definitely. Kanji is a go-to during fevers, infections, or post-surgery diets. It rehydrates, nourishes, and doesn’t burden the digestive system.

Q: Which rice varieties are best for Kanji?

  • Traditional favourites include Kerala Matta Rice, Podi Ari (broken red rice), parboiled rice, brown rice, and even white rice. For therapeutic benefits, try Njavara rice, a medicinal heirloom grain used in Ayurvedic diets.
 

Try These Comforting Dishes

  • Pazhamkanji – Fermented Leftover Rice
  • Ragi Kanji – Finger Millet Porridge
  • Paal Kanji –  Rice Porridge with Coconut Milk
  • Kambu Koozh – Pearl Millet Porridge

In the End, It’s Just a Bowl of Soul

    Whether you love it, tolerate it, or (like me) had to be dragged back to it through Ayurvedic force-feeding — Kanji remains a part of who we are. It’s not just rice and water; it’s history simmered in a pot, with steam that smells like home.

    Some find comfort in biriyanis, others in elaborate curries. But for every Malayali soul, Kanji has been the quiet healer, the humble companion of sick days, spiritual journeys, and whispered childhood memories.

    So go on — make a pot. Pair it with Payar, Chammanthi or a fiery Chemmeen Achar, and let your taste buds time-travel.

Made this recipe? Have your own Kanji memory? Drop it in the comments below — was it Amma’s version, or a hostel horror? 

Crispy golden Pazham Pori, a popular Kerala snack made with ripe bananas and batter-fried to perfection.

Crispy and Sweet Pazham Pori: An Authentic Kerala Delight

"Pazham Pori: The Ultimate Kerala Banana Fritters to elevate your Tea Time"

A Beloved Kerala Snack

    Pazham Pori, also known as Ethakka Appam or Ethakka Porichathu, is a cherished snack in Kerala. These delicious banana fritters are traditionally made with ripe Nendhra Pazham (Nendran Bananas) and are a popular tea-time treat in many South Indian households.  When you're craving a sweet treat, the famous Pazham Pori - Kerala's beloved banana fritters - comes to the rescue.

The Joy of Tea-Time Snacks

    In Kerala, tea-time snacks, known as Naalumani Palaharam, are an essential part of daily life. Pazham Pori is a favourite among these snacks, often enjoyed with a hot cup of tea or coffee. The term "Kadi & Kudi" (Bite and Sip) perfectly encapsulates this delightful experience.

A Family Favourite

    Pazham Pori is a staple in my home, with my husband and kids being ardent fans. Whenever we visit Cochin, my mother-in-law’s sisters never fail to treat us to this snack. Watching my husband and sister-in-law compete to gobble up the freshly fried, hot Pazham Pori, with fumes practically coming out of their mouths the moment they bite into the hot fritters, is always an amusing sight.

Why Nendhra Pazham?

    A common question in our household has been why Pazham Pori is traditionally made with Nendhra Pazham and not other banana varieties. Even my son has asked me this. It wasn’t until I moved to Malaysia that I discovered the variety used in Pazham Pori can vary. While Nendhra Pazham(Pisang Tanduk ) remains the classic choice, other types of Bananas are also used in similar recipes across Malaysia, singapore, Indonesia and Brunei.

Variations Across Regions

    While Nendhra Pazham is traditionally used, different varieties of bananas are used in Malaysia, where a similar snack called Pisang Goreng is popular. Pisang Tanduk (Nendhra Pazham), Pisang Abu (Monthan Vazha Pazham), Pisang Awak (Karpuravalli), Pisang Raja, and Pisang Nangka are some of the varieties used for Pisang Goreng.

 

For more authentic Kerala Nadan Palaharam recipes, click here...


Cuisine: Kerala (India)
Recipe Type: Snack
Difficulty Level: Easy
Serves: 3-4
Author: SM

Preparation Time: 15–20 Minutes
Cooking Time: 20–30 Minutes

 

For more delicious recipes From God's Own Country - Kerala, click here...


 "Tea-Time Perfection - Step-by-Step Guide to Perfect Kerala Pazham Pori at home"

Ingredients for Pazham Pori

For the Batter:

  • 1/2 Cup All-Purpose Flour or Wheat Flour
  • 2-3 Tablespoons Rice Flour
  • A Pinch of Baking Soda
  • 1/4 Teaspoon Salt
  • Sugar to Taste (adjust according to the sweetness of the bananas)
  • Cold Water (approximately 3/4 cup)

For the Fritters:

  • 2 Medium-Sized Nendhra Pazham (Bananas)
  • Oil for Deep Frying

 

Method: How to Make Pazham Pori

Prepare the Batter:

  • Mix all the ingredients for the batter, ensuring there are no lumps.
  • Use cold water to achieve a slightly thick consistency that coats the banana slices well.
  • Adjust the sugar based on the sweetness of the bananas.

Prepare the Bananas:

  • Peel the bananas and slice them thinly or into rounds.

Fry the Fritters:

  • Heat oil in a deep pan until it starts to smoke.
  • Reduce the flame to medium-high.
  • Dip the banana slices in the batter and deep-fry them until they turn crispy and  z golden.
  • Remove the fried Pazham Pori from the oil and drain on paper towels.
  • Serve hot and enjoy!

Notes & Tips for Perfect Pazham Pori:

  • Flour Choice: All-purpose flour is commonly used, but wheat flour (atta) can be a healthier substitute.
  • Crispy Texture: Rice flour adds a delightful crispiness to the fritters.
  • Optional Additions: Adding baking soda helps retain crispiness longer. Sugar can be omitted if the bananas are sufficiently sweet.

Satisfy Your Snack Attack with Authentic Kerala Pazham Pori

    Indulge in the crispy, sweet goodness of Pazham Pori, a beloved snack from God's Own Country, Kerala. Whether you're enjoying a relaxing tea-time or looking to impress your family with a traditional treat, these banana fritters are sure to delight. Don't forget to share your Pazham Pori creations and spread the love for this classic Kerala delicacy. For more mouth-watering Kerala recipes, explore our collection and bring a taste of Kerala to your kitchen. Happy cooking!

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