To start preparing Kanji Payar’s recipe, prepare all the ingredients for easy cooking.
The first step is to prepare Kanji rice. Rinse the rice thoroughly under running water to remove any excess starch.
In a pressure cooker, add the washed rice with 4 cups of water and add salt to taste.
Pressure cook over high heat for 6-7 whistles; Then reduce the low heat and cook for another 15 minutes. After 15 minutes, turn off the heat and leave the pressure release naturally.
Once the stove is safe to open, check the consistency of the rice. If it is too often, mix in a little hot water to reach a consistency similar to a porridge. Keep the warm kanji until you serve. A spoonful of ghi at the top can be added for extra wealth.
Next is to cook the green moong from (Payar) and create Thoran.
Rinse the moong from the green and place it in a pressure cooker with 2 cups of water and a little salt.
Pressure cook for 4-5 whistles over medium heat. Allow pressure to release in a natural way. If there is excess water after cooking, cook it over low heat to obtain a dry mixture.
To prepare the mixture of coconut spices (Thoran mixture)
In a blender or mixer, coarsely grind the grated coconut, garlic, cumin seeds, green chili pepper and turmeric powder. Avoid adding extra water; You want a coarse plot.
Transfer the Dalla Cotto to a pan. Add the coconut mixture and some fresh curry leaves, gently mixing everything together.
Cook over low heat for a couple of minutes, allowing the flavors to merge.
For the temperament (optional but recommended for an authentic flavor); In a small pan, heat the coconut oil over medium heat.
Add mustard seeds; When they start splashing, add the dry red chillies, the finely chopped shallots and some other curry leaves if you wish. Brown until the shallots become slightly golden.
Pour this perfumed perfume on the Moong Dal and Coconut mixture. Mix gently to incorporate. Check the salt and season according to the taste.
Rooming or frying the Papad with low flame until it is crunchy, following the instructions on the Papad package (the roasting is healthier while the frying provides more creaking).
To assemble and serve, putting the hot kanji (rice porridge) in a serving bowl. Put a part of Payar Thoran (the Moong Dalla mixlae) on the side or on the top. Sprinkle some ghi if you want and season the salt in need.
Serve with crunchy Papad on the side and enjoy this comforting recipe for the Payar of Kerala Kanji.
For an even more authentic meal, you can serve it together with the chutney recipe of tomato garlic, Kerala Vendakka Thoran and Elai Vadam.
