"Kanjiyum, Payarum, Chammanthiyum - Kerala Kanji with Cheru Payar Thoran and Chuttaracha Thenga Chammanthi"

Kanji: A Staple in Every Malayali's Diet

    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, Kanji is traditionally served with a variety of accompaniments. The most popular combination, known as "Kanjiyum Payarum, Chammanthiyum, pinne Chutta Pappadavum," transforms this simple dish into a hearty meal. "Payar" consists of either green moong beans or red beans, lightly stir-fried with a sprinkle of fresh grated coconut. "Chammanthi," 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. Completing the ensemble, "Pappadam" is either crisply fried in coconut oil for depth of flavour or lightly roasted over an open flame for a smoky finish.

    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.

    On a memorable journey to Sabarimala in 1982, at the tender 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.

    Kanji is a breakfast staple in many Malayali households, a tradition that was also firmly established at my husband's family home. Interestingly, my husband and his father would often discreetly skip the Kanji breakfast, opting instead for the varied menu at Annapoorna Gowrisankar, unbeknownst to my mother-in-law. Over time, as I introduced a diversity of dishes to our morning routine, my mother-in-law gradually phased out Kanji from the breakfast menu. This transition prompted a pointed remark from my mother-in-law, who half-jokingly and half-prickly stated, "Marumakal Kanji Kudi Muttichu," suggesting either that I had ended the Kanji era or inadvertently caused a shortage of traditional food. Her statement was a more keen observation than a warm comment, highlighting her sentiments towards the culinary changes in our household.

    For years, I avoided Kanji - Rice Porridge, finding ways to circumvent it. However, fate led me to a critical juncture during my eye treatment in Kerala. Undergoing Ayurvedic therapy for my eye condition, I relied solely on Kanji for sustenance over a rigorous 20-day period, adhering strictly to dietary restrictions. Even during bi-monthly cleansing rituals, Kanji becomes my sole permissible sustenance. This experience taught me to appreciate its simplicity and digestibility, despite initial reservations. I elevate Kanji's humble status by complementing it with an array of side dishes like Vegetable Thorans, Green Moong Dhal Thoran, Red Bean Thoran, Puzhukku, Chammanthis, Achar, and Pappadam.

Kanji can be prepared using various rice varieties such as Kerala Matta Rice, Podi Ari (broken rice), Parboiled Rice, or any long grain variety, including both white and brown rice. It's also a great way to use up leftover cooked rice. Simply boil the rice with a few cups of water until it reaches a soft consistency. Originally considered a humble dish for the economically disadvantaged, Kanji gained popularity for its energy-boosting properties and medicinal benefits. Its mild flavour and rich starch content, including the nutrient-rich Kanji Vellam (Starchy Water), make it an excellent choice for cleansing the system while providing sustained energy.

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

Ingredients:

Pressure Cooker Method:

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

• Wash the rice thoroughly, around 4-5 times or until the water runs clear.
• Bring 5-6 cups of water to a boil in a pressure cooker.
• Add the washed rice and a dash of salt to the boiling water.
• Close the pressure cooker with the lid and cook on high flame for 3-4 whistles.
• Reduce the flame and let it cook for another 4-5 whistles.
• Turn off the flame and allow the pressure to release naturally.
• Open the lid and stir the Kanji with a wooden ladle.
• Adjust the consistency to your liking.

Sauce Pan Method:

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

• Follow the same washing process for the rice.
• Boil 5–6 cups of water in a saucepan or large pot.
• Add the washed rice and salt to the boiling water.
• Cook on high flame for 10–15 minutes.
• Stir occasionally, then reduce the flame.
• Cover the saucepan with a lid and cook for another 35–40 minutes until the rice is well-cooked.
• Adjust the consistency as desired.
  

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:

Method - Kanji with Left-over Rice:

• Take the cooked rice in a wide bowl and add water.
• Boil on high flame for 2–3 minutes, then reduce to medium and cook for 10–12 minutes, stirring occasionally.
• Adjust the consistency as desired.
• Alternatively, microwave uncovered on high for 5–7 minutes.
• If you have the Congee/Porridge Button in the Microwave, the process gets much simpler.
  
• For pressure cooker method, cook on high flame for 2–3 whistles, then a couple more on low flame.

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.

• Chuttaracha Thenga Chammanthi
• Pacha Manga Chammanthi 
• Mulagu Chalichathu
• Unakka Chemmeen Podi
• Inji Curry     
  
• Unakka Chemmeen Chammanthi   
  

Pickles:

• Mango Pickle - Kerala Kadu Manga Achar
• Vadugapuli Naranga Achar/Wild Lemon Pickle
• Kanni Manga Achar/Tender Mango Pickle
• Naranga Achar /Lemon Pickle
• Garlic Pickle
• Green Apple Pickle
• Gooseberry Pickle/Nellikka Achar 
• Avakkai Urugai
• Chemmeen Achar
  

Stir-fry/Curries:

• Thoran
• Mezhukkupuratti/Upperi
• Manga/Mango Curry/Mambazha Pulissery
• Chakka Puzhukku
• Tapiaco - Steamed/Stir Fried
• Thick Fish Curry (preferably a day old)
• Dry Fish - Fried/Curry

• Mor Mulagu
• Kondattam/Ari Vadagam
  

ADA PRADHAMAN

A traditional method of preparing Ada :

HOW TO MAKE ADA PRADHAMAN

INGREDIENTS :

METHOD :

• Add Jaggery into the 3/4 Cup of Water, boil this on a high flame for few minutes.
• Lower the flame, boil for 5-6 minutes until the Jaggery melts and strain for any impurities.
• Wash and soak the Ada in warm water for about 8-10 Minutes.
• Drain and rinse the Ada in cold water for 3-4 times or until water runs clear.  This is to ensure that the starch is removed from the Ada.
• Heat 1 Tbspn of Ghee in a heavy bottomed pan or Brass Uruli.
• Add soaked Ada to the above and fry on a low flame for few minutes.
• This will avoid Ada sticking together & forming into lumps.
• Pour thin Coconut Milk into it and cook on a low flame for few minutes until Ada turns soft. 
• Pour the Jaggery Syrup to the cooked Ada and allow it to boil on a very low flame.
• Allow it to absorb the Syrup.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Finally, add Thick Coconut Milk and leave it on a low flame for few minutes, stirring it continuously.
• Heat the remaining Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and  Raisins.
• Add these to the Ada Pradhaman and mix well.
• Serve Ada Pradhaman hot or cold.

NOTES :

• I have used store bought ready made Ada for the recipe.
• Soaking the Ada in warm water and rinsing it in cold water will help to remove any extra starch from the Ada.
• Frying the Ada in Ghee will avoid ada sticking together and forming into lumps and also gives a perfect texture to Palada Paysam/Pradhaman.
• Melt the Jaggery and strain for any impurities.
• Adjust the amount of sweetness to your preference.
• Adding Coconut Pieces and Dry-ginger powder are totally optional.

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.

Observance of Lent Among Kerala Christians

    Christians across the world observe Lent in various ways. Orthodox and traditional believers strictly adhere to fasting, beginning with the wearing of ashes on Ash Wednesday and abstaining from meat, fish, eggs, dairy, sweets, and alcohol until Easter Sunday.

    When I married into a Christian family, I was initially surprised by the concept of fasting and abstinence in Christianity. Over the years, I have learned to appreciate these traditions and the cultural richness of a Christian household. During Lent, most households prepare simple vegetarian meals, with some individuals also giving up chocolates, sweets, or other indulgences as a personal sacrifice.

Holy Week and Its Significance in Lent

    Palm Sunday marks the beginning of Holy Week, the final week of Lent leading up to Easter. It commemorates Jesus' triumphant entry into Jerusalem, where crowds welcomed Him by laying palm branches and cloaks on the road, shouting:

"Hosanna to the Son of David! Blessed is he who comes in the name of the Lord! Hosanna in the highest heaven!"

    In Kerala, Palm Sunday is known as Oshana (Hosanna) Perunnal or Kuruthola (Palm Leaf) Perunnal in Malayalam.

Symbolic Lenten Dishes of Kerala Christian Homes

    During the final ten days of Lent, certain traditional dishes take on deep spiritual and cultural significance in Kerala Christian households. These foods are more than just meals—they're sacred customs, lovingly preserved through generations. Rooted in faith and regional tradition, these culinary practices reflect the unique blend of devotion and culture that defines Lent in Kerala.

In this post, I’ll be sharing three key dishes that hold a special place during Holy Week:

    Each of these dishes carries symbolic meaning tied to the Passion of Christ and is deeply woven into the fabric of family traditions and religious observance. Healthy, Soulful Recipes that Celebrate Faith, Fasting & Flavour. Come, let’s explore the heartfelt flavours of Lent in Kerala.

Fasting for Lent? Wondering What to Cook for 40 Days of All-Veg Meals?  Dive into these soul-satisfying, All-Vegetarian Recipes — perfect for planning your Lent menu with faith, flavour, and tradition.

Step-by-step Kozhukatta Recipe & the cultural significance of Kozhukatta on Palm Sunday (Oshana Perunnal) in Kerala Christian homes — click here to dive into the tradition!