Kanji (plain) Recipe

Wash and cook rice

Rinse 1 cup rice under running water until the water runs clear. Drain. In a heavy saucepan combine the rinsed rice with 4 cups water. Bring to a boil, then reduce heat to a gentle simmer, cover and cook until the rice is very soft and falling apart, about 20–25 minutes. If needed, add a splash of water to prevent sticking.

Mash to porridge

When rice is fully cooked and soft, remove from heat. Use a spoon or whisk to mash the rice in the pot until you have a smooth, porridge-like texture. Allow it to cool to lukewarm (30–40°C / 86–104°F).

Dilute and salt

Stir in 2 cups boiled (and cooled slightly) water to loosen the porridge to a drinkable consistency. Add 1 tsp salt and mix well.

Start fermentation

If you have a ready sour kanji starter or a little reserved kanji (about 1/4 cup), stir it in now to jump-start fermentation. Cover the pot with a lid or cloth and keep it at room temperature (ideally 25–30°C) for 12–24 hours to ferment. The length depends on ambient temperature and desired sourness. After fermentation you will notice a tangy aroma and slightly frothy surface.

Adjust before serving

Before serving, stir kanji well. Taste and add boiling water as needed if too thick. Reheat briefly only if you prefer warm kanji (heat gently — do not boil to preserve the fermented flavors).

Optional tempering

Heat 1 tsp oil in a small pan. Add 0.5 tsp mustard seeds; when they sputter add 0.5 tsp urad dal and 1 broken dry red chili and curry leaves. Fry for a few seconds until dal turns golden. Pour this hot tempering over a bowl of kanji and stir. This is optional but traditional in some households.

Heat 1 tbs coconut oil in a skillet over medium heat. Add 1 tsp mustard seeds and let them pop. Add the sliced shallot and sauté until translucent. Add chopped green chili and curry leaves and sauté for 30 seconds. Add the mixed vegetables, 1/4 tsp turmeric and 1/2 tsp salt. Stir-fry covered for 4–6 minutes until vegetables are tender but still have slight bite. Add grated coconut and mix well; cook uncovered 1–2 minutes to combine. Adjust salt and remove from heat. Serve warm with kanji.

In a small blender, combine 1 cup grated coconut, 2 dry red chilies (seeded if you prefer milder), tamarind piece, 1/2 tsp salt and 3 tbs water. Grind to a coarse-smooth chutney consistency, adding water carefully. Transfer to a bowl.

For tempering, heat 1 tsp coconut oil in a small pan. Add 1/2 tsp mustard seeds; when they splutter add 6 curry leaves and fry briefly. Pour the hot tempering over the chutney and mix. Serve chilled or at room temperature alongside kanji.

If using lime: thinly slice 1 lime, remove seeds. In a clean small jar combine lime slices with 1/2 tsp salt, 1/4 tsp red chili powder, 1 tbs oil and 1/4 tsp crushed fenugreek. Mix well and keep in sunlight or a warm place for 2–6 hours; flavors will develop quickly and can be used the same day. If using carrot: thinly slice or julienne 1 carrot, toss with the same seasoning in a jar and let sit at room temperature for at least 1–2 hours before serving.

Fry or roast pappadams just before serving according to package instructions. For frying: heat oil in a small wok and deep-fry one pappadam at a time for a few seconds until puffed and golden; drain on paper towels. For microwave/roasting follow package directions.