“Kanjiyum Payarum” – Combination of Rice Gruel and Green Gram curry is a very traditional food in Kerala.This combination is served to Kerala schools as it’s a simple nutritious combo. In some Christian churches green gram dishes with Kanji is served as a Nercha (offering), especially on Good Fridays. It can be consumed as breakfast/ snack also. In this no coconut is added. But I will introduce green gram with coconut in upcoming posts.
- Kanji (Rice gruel) + Pappadam + Pickle
- Rice + Chammanthi
- Puttu (Steamed rice cake) + Pappadam
- 1. Green gram - 1/2 Cup - Boiled
- 2. Shallots - 1/4 Cup - Chopped
- 3. Garlic - 1/2 Teaspoon - Finely chopped
- 4. Red chilly flakes - 2 Teaspoon
- 5. Mustard seeds - 1 Teaspoon
- 6. Curry leaves - 2 Stem
- 7. Coconut oil
- 8. Salt
- Soak the green gram overnight which yields around 1 1/2 cup next day.
- Cook the soaked green gram in 1 1/2 cup water without adding salt. (It’s cooked fast without adding salt)
- Heat oil in a pan and splutter the mustard seeds.
- Add garlic and saute till it gets a brown color.
- Add curry leaves and saute.
- Add shallots and salt and saute well till brown color in a medium heat.
- Lower the heat, add chilly flakes and saute it till raw smell goes, without burning.
- Add green gram, mix well and saute for 30 seconds.
- Switch off the flame and serve.