Payar Kanji Recipe

Soak and rinse

Rinse rice until water runs clear. Rinse soaked cherupayar (mung beans). Drain rice and beans and set aside for 10 minutes.

Cook rice and green gram

In a heavy-bottomed pot or pressure cooker combine rice, soaked cherupayar, 6 cups water, turmeric, salt, ginger, and curry leaves. If using a pressure cooker: cook 3–4 whistles on medium heat, then let pressure release naturally. If using a pot: bring to a boil, reduce heat and simmer, stirring occasionally, until rice and beans are very soft and porridge reaches a creamy, slightly loose consistency (about 35–45 minutes). Add more hot water if too thick; the kanji should be slightly soupy.

Adjust texture and seasoning

Once rice and beans are soft, check seasoning and adjust salt. Mash lightly with the back of a ladle to create a smoother texture if preferred. Keep warm.

Tempering (optional)

Heat 1 tablespoon coconut oil or ghee in a small pan. Add mustard seeds and cumin. When mustard pops add broken red chilli and curry leaves and quickly pour this tempering into the kanji and stir gently to distribute.

Prepare coconut mix

In a bowl mix grated coconut, chopped shallots, chopped green chilli, turmeric and salt. Keep ready.

Tempering and cooking

Heat 1 tablespoon coconut oil in a small skillet over medium heat. Add mustard seeds and urad dal; when mustard pops and dal turns light golden, add curry leaves and chopped shallots. Sauté until shallots soften and become translucent (2–3 minutes). Add green chilli and sauté 30 seconds. Add the coconut mixture and toss continuously on medium-low heat for 2–3 minutes until coconut is slightly toasted and aromatic. Remove from heat. The coconut should be moist but not oily — this will be served as a scrambled garnish alongside or mixed into the kanji.

Prepare vegetables

If using cabbage, shred finely. If using carrots/beans, finely chop into small even pieces so they cook quickly.

Tempering and cook vegetables

Heat 1 tablespoon coconut oil in a pan. Add mustard seeds and urad dal. When mustard splutters and dal sizzles, add curry leaves and slit green chillies. Add the shredded vegetables and turmeric, sprinkle salt, and toss. Cook covered on medium-low heat for 4–6 minutes, stirring once or twice, until vegetables are almost tender but not mushy.

Add coconut and finish

Add grated coconut and mix well. Cook uncovered on low heat for 1–2 minutes, stirring, so excess moisture evaporates and coconut blends with vegetables. Remove from heat and serve warm as a dry side thoran.

Grind chutney

In a blender combine fresh grated coconut, shallots, dry red chillies (de-seeded if you prefer milder), tamarind, salt and about 1/4 cup water. Grind to a coarse-smooth paste; add a little more water if needed to reach chutney consistency. Transfer to a bowl.

Tempering

Heat 1 teaspoon coconut oil in a small tadka pan, add mustard seeds. When they pop, add curry leaves and pour the tempering over the chutney. Stir and set aside.

Mix quick pickle

Combine chopped raw mango or lemon pieces with salt and red chilli powder in a small bowl. Drizzle 1/2 tablespoon coconut oil and mix well. Let sit for 10–15 minutes before serving as a tangy accompaniment to the kanji.

Prepare pappadams

Fry, roast or microwave pappadams according to package instructions until crisp. Drain briefly on paper towel if fried. Serve hot with the meal.

Assemble the meal

Ladle warm payar kanji into bowls. Serve the scrambled coconut (thoran-style) on the side or spoon a little on top of each bowl. Place the dry thoran vegetable on the plate as a side. Add a spoonful of thenga chammanthi and a small portion of pickle. Add crisp pappadam. Optionally drizzle extra coconut oil on kanji or add the tempering before serving. Garnish with a few fresh curry leaves or a small grind of black pepper if desired.