Kanji, Payar & Pickle

My all time favorite dish has been Kanji and payar , the staple food of kerlaites since ages. It is best eaten hot when you are having fever because it has the needed nutrients to keep you up while you are sick and that's exactly why I made it over the weekend because both me and my hubby are down with cold and fever. Here is my recipe which is qick and easy for all.

Kanji

1. Brown rice- 1 cup
2. Water- required to boil

Method:

1. Wash and clean the rice
2. In a pressure cooker fill half way with water and cook until 4 whistles
3. Take out and serve along with the water
4. Add salt as per taste

Cherupayar Thoran/ Greengram Curry

1. Cherupayar- 1/2 cup
2. Grated Coconut- 1/2 cup
3. Green chillies-3 or 4
4.Shallots-5
5.Salt
6. Turmeric powder- 1/4 tsp
7. Oil- 2 tbsp
8. Mustard seeds- a few
9.Curry leaves- a few

Method:

1. Pressure cook the green gram with little oil in water until 4 whistles or you can soak the green gram for an hour or so and pressure cook until 3 whistle

2. Grind the grated coocnut along with green chillies turmeric powder, salt and shallots (2 nos)

3. Once the green gram is fully cooked,  drain excess water and into a wok crackle mustrd seeds in oil and add the remainig shallots chopped, curry leaves and the cooked green gram followed by the coconut mixture.

4. Cook for few minted until all the spices are absorbed and seve hot with kanji and tender mango pickle.

TIPS: The reason why I added few drops of oil when pressure cooking the green gram is so that while the whistle blows it will stop any water from pouring out if you add oil. Try it whenever you are cooking any lentils in pressure cooker