Payar Kanji or Rice and Mung Bean Coconut milk porridge

 

When it comes to comfort food nothing can beat this Rice-Mung bean in coconut milk…

Cold viruses fell in love with me and have been dancing in my nasal cavity for the last couple of days. Today, I woke up totally sick and exhausted. I didn’t have any appetite but at the same time I felt really hungry. When sick nothing can comfort me like a bowl of hot rice-mung bean in coconut milk. So I made this today and had this for both lunch and dinner. A bowl of this hot porridge with my favorite pickle provided me with the warmth and energy to get out of the blanket. I had loved this since my childhood and used to request my mom to make this during non-sick days too. The cooked rice and mung bean along with the coconut milk made this porridge rich and highly nutritious.

For making this porridge, I highly recommend using Rosematta rice or kerala Matta rice which is the famous rice in Kerala. It is available in some of the Indian stores. I’ve had this made with other rice, but this particular rice makes it taste delicious and nutritious.

This is known as “Kanji” in Kerala, which is made in most of the houses very often.

Cooking Video:

Rice-Mung Bean Coconut milk Porridge

Ingredients:

  • Rosematta or kerala Matta Rice- 1 1/2 cups
  • Mung Bean- 1 cup
  • Water- 4 cups
  • Salt- to taste
  • Coconut milk, thick- 2 cups
  • Water, to thin down the soup- 1 cup

Instruction:

  • Wash the rice and mung bean in water.
  • In a pressure cooker, cook rice and mung bean along with 4 cups water and salt.
  • If making in Instant Pot: add rice, mung bean and water into the pot. Click soup button and pressure cook for 30 minutes.
  • Let pressure release naturally and open the lid.

  • After rice and mung bean have cooked,using the wooden spoon slightly smash the cooked rice and bean.
  • Add coconut milk to these and combine well.
  • Add 1/2 to 1 cup water to thin down the constituency.

  • Heat the coconut milk-rice and mung bean porridge for a few minutes, but don’t boil it.
  • In Instant pot, click saute mode and cook till coconut milk has come to a slight boil.
  • Taste it and add more salt if needed.
  • Serve hot in a soup bowl and enjoy with pickle.

Tips:

  • You could adjust the constituency according to your desire by adding a combination of coconut milk and water.
  • Add enough salt to taste.

 

Payar Kanji or Rice and Mung Bean Coconut milk porridge
 
Prep time
Cook time
Total time
 
Ingredients
  • Rosematta or kerala Matta Rice- 1½ cups
  • Mung Bean- 1 cup
  • Water- 4 cups
  • Salt- to taste
  • Coconut milk, thick- 2 cups
  • Water, to thin down the soup- 1 cup
Instructions
  1. Wash the rice and mung bean in water.
  2. In a pressure cooker, cook rice and mung bean along with 4 cups water and salt for 30 minutes.
  3. Let pressure subside completely and open the lid.
  4. After rice and mung bean have cooked,using the wooden spoon slightly smash the cooked rice and bean.
  5. Add coconut milk and combine well.
  6. Add ½ to 1 cup water to thin down the constituency.
  7. Heat the coconut milk-rice and mung bean porridge for a few minutes, but don't boil it.
  8. Taste it and add more salt if needed.
  9. Serve hot in a soup bowl and enjoy with pickle.
Notes
You could adjust the constituency according to your desire by adding a combination of coconut milk and water.
Add enough salt to taste.

Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...

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