Indian
Vegan
Gluten freeVishu kanji
Rice and green gram porridge
വിഷു കഞ്ഞി: rice and roasted green gram simmered in coconut milk for Vishu breakfast
In Kerala, Vishu starts before sunrise with the kani, when each member of the family is led with closed eyes to see a tray of rice, gold-yellow konna flowers, fruit, a mirror and a lamp, so the year begins with something lucky. Breakfast afterwards, in many central Kerala homes, is this kanji: rice and lightly roasted whole green gram cooked soft and finished with coconut milk, eaten with a dry chakka or pumpkin side and pappadam. It is mild, creamy and nourishing, nothing like a plain rice gruel. The common mistake is boiling the thick coconut milk, which splits it and turns the kanji grainy; it goes in at the end, off the boil. It is ready when the gram has burst and the rice falls apart when stirred. Chef's tip: a few crushed cumin seeds and a shallot fried in coconut oil spooned over each bowl make it taste festive.
- Prep
- 5 min
- Cook
- 40 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 390 kcal
Ingredients
- 5 ½ oz Kerala matta rice or raw short-grain ricerinsed
- 4 ¼ cups water
- 1 ¾ cups thin coconut milk
- ½ tsp cumin seedslightly crushed
- ¾ tsp salt
- ¾ cup thick coconut milk
- 1 tbsp coconut oil (optional)to serve
- 3 shallots (optional)thinly sliced, to serve
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Method
0/5 doneStep 1: Dry-roast 2 ⅝ oz whole green gram (cherupayar) in a heavy pan over a medium-low heat for 4–5 minutes, stirring, until it smells nutty and a few grains crackle. Rinse it in a sieve.
5 minStep 2: Put the gram, 5 ½ oz Kerala matta rice or raw short-grain rice and 4 ¼ cups water in a large pan, bring to the boil, then simmer partly covered for 25–30 minutes, stirring now and then, until the gram has split and the rice is very soft. Matta rice can take 10 minutes longer.
30 minStep 3: Add 1 ¾ cups thin coconut milk, ½ tsp cumin seeds and ¾ tsp salt and simmer gently for 5 minutes until it thickens to a pourable porridge.
5 minStep 4: Turn the heat to its lowest, stir in ¾ cup thick coconut milk and warm through for 1 minute without letting it boil, then take off the heat.
1 minStep 5: If you like, fry 3 shallots in 1 tbsp coconut oil until golden and spoon over each bowl. Serve warm.
4 min
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 10 g
- Carbs
- 52 g
- Fat
- 17 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vishu kanji take?
- About 45 minutes in total: 5 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of whole green gram (cherupayar)?
- Any whole pulse, such as moth beans or chickpeas (for sprouting; times vary).
- What can I use instead of kerala matta rice or raw short-grain rice?
- Any long-grain rice, same amount.
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Perfect for:Onam & Vishu