Rice porridge recipe

                                      PAYARU KANJI WITH COCONUT CHUTNEY / RICE PORRIDGE

PAYARU KANJI WITH COCONUT CHUTNEY

INGREDIENTS

  • Parboiled rice – 1cup
  • Whole green moong dal – ½ cup
  • Salt as per taste
  • Freshly grated coconut – ½ cup

PREPARATION

Soak moong dal for 1 hour.

Soak rice for half an hour.

PAYARU KANJI WITH COCONUT CHUTNEY

METHOD

Pressure cook soaked dal + soaked rice + salt till soft  and slightly mushy.[5-6 whistles on medium flame]

Open the cooker after the pressure is released add coconut and mix well.

Check salt and adjust.

It has to be watery.

Simmer for 2 minutes without lid and off the flame.

Serve hot with coconut chutney.

FOR COCONUT CHUTNEY

Grind freshly grated coconut + garlic + few curry leaves + salt + small piece of tamarind.

Parboiled rice or ukdha chawal mostly used by SouthIndians

Parboiled rice or ukdha chawal mostly used by SouthIndians

Raw rice or kaccha chawal .

Raw rice or kaccha chawal .

 

 

 

 

 

 

NOTES.

  1. I have soaked the rice ,as it is par boiled rice, if you are using raw rice you can just soak for 5 – 10 mins.
  2. Lot of water [ 7-8 cup ] has to be used as par boiled rice requires more water than raw rice.
  3. You can cook rice and dal separately and then mix it together.
  4. You can take equal amount of rice and dal or more of dal and less of rice.
  5. While cooking you can add garlic + methi seeds + jeera.
  6. You can temper it with red chilli + curry leaves.
  7. Instead of grated coconut ,you can add coconut milk.
  8. Cooking time differs according to the type of rice you have used.
  9. The kanji has to be of flowing consistency.
  10. Good for sick people who can’t have spicy food.

for more recipes click on the names below :-

  1. Coriander rice
  2. Mix dal khichdi recipe
  3. South Indian dal curry
  4. Bottle gourd gravy
  5. Cabbage stir fry recipe
  6. Sweet lassi recipe
  7. Murukku recipe
  8. Eggless banana chocolate cake

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