Kanjiyum Chammanthiyum ~ Rice Porridge with Coconut Chutney

24. Kanjiyum ChammanthiyumPin

 

Aren’t there meals that we crave for, even though as children we may have hated it? Then that is what kanjiyum chammanthiyum is for me! Whenever the feeling of illness creeps in, a Keralite soul would yearn only for a big bowl of salted kanji and the spicy chammanthi to go along with it.

 

When we were kids, we used to hate kanji. Whenever D would go for work late evenings after office hours, we would get irritated that he was not taking us out. His standard comment would be, “Kanji kudikkande?” (Don’t we need to have kanji?) It literally means that he has to earn so that we can have our food. Hehe… And we so nastily would just reply back, “Kanji venda, biriyani mathi.” (We don’t want kanji, we want biriyani!) πŸ˜€ Such is the fixation with kanji in our side.

 

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Kanji is basically rice porridge, had thick or thin the way you like it. It is normally prepared with broken rice cooked in lots of water till done and seasoned with salt. Some people, like me, add some coconut milk at the end for extra flavor. It is basically wholesome food, more prominently served when you are down with fever or any type of illness and your body needs a fluid diet more than anything else.

 

The kanji is had as it is or with any stir fried vegetables, but the most common side is the thenga chammanthi, a coconut ground mash with some spices. When eaten along with the kanji, it gives a lovely dimension to the meal, making it so soul enriching! Most of the time, kanji happens to be our lazy meal – on Saturday afternoons, when it is just me and the kids for lunch, I make kanji since the kids also love it and there is no hassle of washing so many dishes or even eating it! It is a perfect lazy meal at its best! πŸ˜‰

 

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5 from 1 vote

Kanjiyum Chammanthiyum ~ Rice Porridge with Coconut Chutney

Course Meals
Cuisine Malabar
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3
Author Rafeeda

Ingredients

  • For the kanji:
  • ΒΎ cup broken rice washed well and drained
  • 4 cups water
  • 1/4 cup coconut soaked in 1/2 cup boiled water
  • A pinch of salt
  • For the chammanthi:
  • Β½ cup grated coconut
  • 1 dry red chilli
  • 2 shallots
  • 1 small pc ginger
  • 2-4 curry leaves
  • ΒΌ tsp chilli powder
  • 1 tsp vinegar
  • Salt to taste

Instructions

  • For preparing the kanji, combine the broken rice, water and salt in a pressure cooker and cook on high flame for 5-6 whistles. Switch off and allow to cool completely.
  • Grind the coconut along with the water till smooth. Pass through the seive and press well to extract as much as coconut milk. Discard the residue.
  • Open the lid and add the coconut milk. Simmer on low flame for a few minutes. Adjust salt. If the kanji is thick, add more water as per required consistency.
  • For the chammanthi, grind all ingredients in a grinder till coarse. Serve along with the kanji.

Join the Conversation

  1. truly comfort food …

    1. Rafeeda AR Author says:

      Thanks a lot Amrita…

  2. Aaha…ith kalakkitto…vayar niranju

    1. Rafeeda AR Author says:

      Thanks a lot Shahina…

  3. The kanji-payar-chammanthi-pappadom meal was my mother’s favourite. I didn’t love it that much as a kid, though I long for it now (A common thing for all of us I guess) – I think I will love it even more if someone else makes it for me; so I guess I will welcome myself into your home, especially since yours look so good πŸ˜‰ πŸ˜€

    1. Rafeeda AR Author says:

      We have never had payar with kanji, I guess that’s to some parts of Kerala… it is always chammanthi and sometimes pappadam too… Hehe… then it is easy for me when you come, kanjiyundaaki thannaal mathiyallo! πŸ˜› Thanks a lot Priya…

  4. I ate lots of rice porridge as a kid…but just a very simple one..not even without coconut. This sounds really great with coconut.

    1. Rafeeda AR Author says:

      Thank you so much Angie…

  5. Biny Anoop says:

    Some days I long for these…comfort food of every Keralite

    1. Rafeeda AR Author says:

      Thanks a lot Biny…

  6. Love this one ! Many a time , simple foods are the best ones to stay in memory for ever.

    1. Rafeeda AR Author says:

      Thank you so much Sujatha… true that…

  7. I need a chutta pappadam, adipoli kanji and chammanthi my favorite.

    1. Rafeeda AR Author says:

      Thanks a lot Swathi…

  8. Kanjiyum chammanthiyum adipoli…my hubby loves this with unakka meen fry πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Shabbu… πŸ™‚

  9. thats cool one pot and quick meal…yum

    1. Rafeeda AR Author says:

      Thanks a lot Nisa…

  10. I can imagine how this will taste. I had a classmate from Kerala who would bring this coconut chutney to school. It was so yum. Needless to say Auntie, her mom, was a wonderful cook and fed us the best of Kerala cuisine. I love this pairing.

    1. Rafeeda AR Author says:

      Thank you so much Kanak… It is our most made food… You must try… πŸ™‚

  11. Love the pairing of kanji with chammanthi, sure tastes awesome…

    1. Rafeeda AR Author says:

      Thanks a lot Nora…

  12. Yum! I love Love LOVE this combo or anything with Kanji. When there is a talk about Kanji.. I always have a part of my childhood school day story that I share. My love for kanji was so much that I begged my mom to pack Kanji for my lunch box. We used to have the two to thre layer of tiffins in a hot pack thing. And one of them should have kanji for me. She used to feel bad packing it for me considering my school. I used to tell my friends it is rice soup! πŸ˜€ WEll all this was in 3rd grade year. Kanji and murukku was my lunch most of the days of my 3rd grade! πŸ˜€ I bet these days kids who not dare to take that!

    1. Rafeeda AR Author says:

      Hehe… loved reading through it Fami… I have a lot of cousins whose kids survive solely on kanji… πŸ˜€ Thanks a lot dear…

  13. 5 stars
    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    1. Rafeeda AR Author says:

      Thank you for your feedback… πŸ™‚

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