Thairu Kanji Recipe

Soak rice

Rinse 1 cup rice under running water until water runs clear. Soak in water for 15–20 minutes, then drain.

In a heavy-bottomed pot or pressure cooker combine soaked rice and 6 cups water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until rice breaks down and the mixture becomes a smooth soupy porridge (kuthari kanji). This takes 30–40 minutes on stovetop or 10–12 minutes in a pressure cooker (2–3 whistles), then let pressure release naturally.

Once cooked, mash any remaining rice lumps with the back of a spoon to get a uniform porridge. Add 1 tsp salt and stir. If the porridge is too thick, add hot water to reach a drinkable porridge consistency (about 1:4 rice:water finished consistency). Cool the kanji to lukewarm (warm but not hot) before mixing with curd.

In a bowl whisk 1 cup plain yogurt until smooth. Add 1 cup cold water and 1 tsp salt and whisk to combine. Taste and adjust salt—this should be slightly tangy and well salted so that when mixed with kanji it remains pleasantly seasoned.

To serve, place 1 to 1.5 cups of the lukewarm kanji in a serving bowl and slowly add about 1/2 to 3/4 cup of the curd mixture (adjust to taste). Stir gently to combine—thairu kanji should be thinner than plain kanji and pleasantly tangy. Serve immediately (do not mix hot kanji with cold curd; temperature should be lukewarm to avoid curdling).

Heat 2 tbs oil in a skillet over medium heat. Add 0.5 tsp mustard seeds; when they splutter add 0.5 tsp urad dal and fry till dal turns golden.

Add chopped shallots, green chili and curry leaves and sauté 1–2 minutes until onion softens.

Add the chopped vegetables (green beans/cabbage/carrot) and 1 tsp turmeric, salt 1/2 tsp. Stir to coat and cover. Cook on medium-low for 6–8 minutes, stirring occasionally, until vegetables are tender but not mushy.

Stir in 1 cup grated coconut and fry another 2 minutes so coconut warms through. Check seasoning and add more salt if needed. Transfer to bowl and keep warm. This thoran will be used as a topping/side for the thairu kanji.

In a small blender jar combine 0.75 cup fresh grated coconut, 2 tbs roasted chana dal, 1 green chili, 1 tsp tamarind, 0.5 tsp salt and about 2 tbs water. Grind to a coarse-smooth chutney — add water by tablespoonfuls to reach a thick but spoonable consistency.

Taste and adjust salt or tamarind as needed. Transfer to a bowl. If you like, heat 1 tsp oil in a small pan and add 0.25 tsp mustard seeds, 1 dry red chili broken, and 4 curry leaves; when mustard pops pour this tempering over the chutney.

Keep 2 tbs homemade pickle in a small dish for serving alongside the thairu kanji. Pickle adds a salty-spicy contrast.

Roast or fry 4 papads according to package instructions just before serving so they stay crisp.

Spoon the prepared thairu kanji into deep bowls. Add a generous spoonful of thoran on top or to the side so each bite can be mixed. Place a small dollop of thenga chammanthi and a spoonful of pickle on the side. Serve immediately with crispy papad. Optionally garnish with a few fresh curry leaves or a drizzle of coconut oil.