Payar Kanji or Rice and Mung Bean Coconut milk porridge
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
  • Rosematta or Kerala matta red rice- 1½ cups
  • Whole mung bean- 1 cup
  • Water- 4 cups
  • Salt- 1½ to 2 tsp
  • Coconut milk, thick 2 cups
  • Water, to thin down the kanji- 1 cup
Instructions
  1. Rinse the rice and mung bean taken in a strainer under running water till the water turns clear.
  2. If cooking in a regular pressure cooker, add the rice, mung bean & salt along with 4 cups water. Cook till 4 whistles till rice & mung bean have cooked well.
  3. After the rice and mung bean has cooked, using a wooden spoon slightly mash the cooked rice and bean.
  4. Add coconut milk and combine well.
  5. Add ½ to 1 cup water to thin it down.
  6. Cook over medium heat, let coconut milk come to a slight boil.
  7. Serve in a bowl & enjoy with pickle.
Cooking in Instant Pot
  1. If making in the Instant Pot: add rice, mung bean, salt, and water to the stainless steel pot.
  2. Select the pressure cook setting, set the time to 30 minutes at high pressure.
  3. After pressure cooking, let the pressure release naturally for 10 minutes & then do a quick pressure release.
  4. Open the lid, combine well using a wooden spoon slightly mash the rice & mung beans.
  5. Add coconut milk, combine well.
  6. If it's too thick add ½ to 1 cup water to thin it down.
  7. Select saute setting, normal temperature and cook till the coconut milk has come to a slight boil.
  8. Taste and add more salt if needed.
  9. Serve hot in a soup bowl and enjoy with pickle.
Notes
Adjust the consistency based on your needs by adding a combination of coconut milk and water.
Add enough salt to taste.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/payar-kanji-rice-mung-bean-coconut-milk-soup-porridge/