Nellikka Special Kanji Recipe

Soak (optional for quicker cooking)

Rinse rice and millet together until water runs clear. Soak in water for 30 minutes if time allows; drain.

Combine the rice, millet and 6 cups water in a heavy pot. Bring to a boil over medium-high heat, then reduce to low and simmer, stirring occasionally, until the grains break down and porridge reaches a loose porridge/kanji consistency (about 30–40 minutes). Add more water if it becomes too thick.

Once grains are soft and porridge is smooth, stir in 1 tsp salt. Remove from heat and let cool to lukewarm (30–45 minutes).

Optional fermentation: cover and leave at room temperature for 6–10 hours to develop a mild tang. For immediate serving, skip fermentation and proceed after cooling.

Whisk 1 cup plain yogurt with 1/2 cup water until smooth. Add 1/4 tsp salt and taste-adjust. Keep chilled until ready to mix into kanji. If the kanji is hot, cool it to lukewarm before adding curd to avoid splitting.

Place the peeled and cubed tapioca in a pot with 4 cups water and 1/2 tsp salt. Bring to a boil and simmer until pieces are soft and easily mashed, about 15–20 minutes.

Drain most of the water, reserving a little (about 2–3 tbs) for moisture. Mash the tapioca coarsely with a masher or fork. Fold in 1/4 cup grated coconut and adjust salt. Keep warm.

Prepare the nellikka: remove seeds and chop the amla into small pieces. If the amla is very tart, you may blanch in boiling water 1 minute and then rinse to mellow flavor (optional).

Heat 1 tbs coconut oil in a small pan over medium heat. Add 1/2 tsp mustard seeds; when they pop, add curry leaves and green chili. Sauté briefly.

Add the thinly sliced onions and a pinch (1/4 tsp) turmeric and 1/4 tsp salt. Sauté until onions soften but not fully browned, 3–4 minutes. Add chopped nellikka, toss and sauté 1–2 minutes more to combine and warm the amla. Taste and adjust salt. Remove from heat and keep aside.

Heat 1 tsp coconut oil in a skillet over medium heat. Add 1/4 tsp mustard seeds; when they splutter, add curry leaves and the chopped shallot and green chili. Sauté a minute.

Add the chopped green beans or chosen vegetables and a pinch of salt. Cook until vegetables are tender-crisp, 3–5 minutes.

Turn off heat, fold in 1/2 cup grated coconut, mix well. Adjust salt and keep warm.

For chammanthi: dry-roast 1 tsp urad dal (optional) and 1 dry red chili briefly until fragrant. In a blender, combine 1/2 cup grated coconut, the roasted dal and chili (or green chili), 1 tsp tamarind, and 1/2 tsp salt. Add 2 tbs water and grind to a coarse paste. Transfer to a bowl.

Temper chammanthi: heat 1 tsp coconut oil in a small pan, add 1/4 tsp mustard seeds; when they splutter add to the chutney along with a few curry leaves. Stir and set aside.

Serve 2 tbs of your chosen homemade pickle on the side for each serving.

Roast or fry the pappadams just before serving so they're crisp. Keep aside on absorbent paper if fried.

For one serving (adjust for more): place about 1 to 1 1/4 cups of cooled or lukewarm kuthari kanji in a serving bowl. Stir in 3/4 cup of the whisked curd mixture until you reach a lightly soupy kanji consistency. Taste and adjust salt.

Spoon a couple of tablespoons of the warm kappapuzhukku to one side of the bowl. Top another side with 2–3 tablespoons of the nellikka & onion mixture. Add 2–3 tablespoons of the thoran beside it. Place 1–2 tablespoons of thenga chammanthi and 1–2 teaspoons of pickle in small portions on the rim or a small side dish. Add a crisp pappadam on the side.

Serve immediately while the side items are warm and pappadam is crisp. Mix components into the kanji as you eat to enjoy contrasting textures and the savory/tangy flavors of nellikka and pickle.