Cheera Kanji Recipe

Rinse the rice until water runs clear. In a heavy-bottomed saucepan, combine rinsed rice and 5 cups water. Bring to a boil, then reduce heat to low and simmer, partially covered, stirring occasionally to prevent sticking.

Cook for about 25–30 minutes until the rice grains are very soft and the mixture has thickened into a smooth porridge. If it becomes too thick, add a little hot water to reach a consistency similar to a thick soup. Stir in 1 tsp salt. Keep warm on the lowest heat while preparing other components.

Heat 2 tbs coconut oil in a skillet over medium heat. Add 1 tsp mustard seeds and let them pop. Add 1 tsp urad dal and 1 tsp chana dal; fry until the dals turn golden (about 30–45 seconds).

Add 2 dry red chilies, 8 curry leaves and the slit green chilies. Sauté briefly until fragrant.

Add the chopped spinach, 1 tsp turmeric powder and 1/2 tsp salt. Cook, stirring, until the spinach wilts completely and any excess moisture evaporates, about 4–6 minutes. Remove from heat and set aside.

Lightly dry-roast 4 dried red chilies and 1/4 tsp fenugreek seeds in a small pan over low heat for 20–30 seconds until aromatic; do not burn. Remove and let cool a minute.

In a blender, combine 3 shallots, 3 garlic cloves, roasted red chilies, roasted fenugreek, 3/4 cup grated coconut, 1 tsp tamarind paste, 1/4 tsp turmeric powder, 1/2 tsp salt and 1/4 cup water. Grind to a smooth, slightly coarse paste, adding the remaining water if needed to reach a thick chutney-like consistency.

Taste and adjust salt or tang (add a little more tamarind if you prefer tangy). Set aside.

Heat 2 tbs coconut oil in a deep skillet or saucepan over medium heat. Add 1/2 tsp mustard seeds and let them pop. Add 1/4 tsp fenugreek seeds and sauté for 10–15 seconds until aromatic.

Add the prepared mulakuchammanthi paste to the pan. Sauté the paste for 2–3 minutes, stirring, until the raw aroma disappears and oil begins to separate slightly from the paste.

Add 1/2 tsp turmeric powder and 1 tsp salt. Stir to combine, then add 1 cup water to create a curry gravy. Bring to a gentle simmer.

Add the fish pieces gently into the simmering gravy and tuck in the 10 curry leaves. Cover and simmer on low for 7–10 minutes, or until the fish is cooked through and opaque (timing will vary with thickness). Avoid excessive stirring to prevent fish from breaking apart.

Once fish is cooked, gently fold in the cooked spinach (cheera) into the curry so that the greens are distributed through the gravy and kanji when combined. Simmer for 1–2 more minutes to marry flavors. Taste and adjust salt if needed.

Ladle warm kanji into individual bowls. Place a few pieces of fish and some spinach-coconut curry over the porridge (or serve the curry on the side so each person can mix). Garnish with a few fresh curry leaves or a drizzle of coconut oil if desired.

Serve hot. Cheera Kanji is traditionally eaten warm and may be accompanied by pickles or pappadam, but it is complete and comforting on its own.