Jeeraka Kanji (Cumin Congee)
Ingredients for Jeeraka Kanji (Cumin Congee): 1. Kuthari (brown rice) without removing bran – 1.5 cups 2. Cumin powder – 1 tsp 3. Salt – A little 4. Turmeric powder – A pinch 5....
Tagged: Kanji
Vishu Kanji
Ingredients for Vishu Kanji: 1. Raw rice (Unakkalari or Pachari) – ½ kg 2. Green gram dal – 300 gm 3. Scrapped coconut – 2, extract 1st and 2nd milk 4. Salt – For...
Kerala’s Kanji (Congee) in 10 Varieties
Easy digestible and nutritious – two easy phrases to describe Kerala’s own Kanji or rice porridge. Known as Congee in English terms, it is popular across the globe, though in different variants. Kanji can...
A few interesting facts behind Kerala’s own Pazhankanji
Once upon a time Pazhamkanji, a fermented version of Congee was a staple breakfast dish for Keralities. Long before, we Malayalis served rice and rice related meals three times a day, though nowadays chapati...
Karkidaka Kanji
Ingredients for Karkidaka Kanji: 1. Coconut – 2 2. Brown rice (Pachanellu Kuthiya Ari) – ½ kg Green gram – 50 gm Cumin seeds – 1 big spoon ...
Masala Kanji (Masala Rice Porridge)
Ingredients for Masala Kanji (Masala Rice Porridge): 1.Raw rice (Pachari) – ¾ cup Salt and water – As required 2. Oil – 2 big spoons 3. Cinnamon – 1 piece Cloves –...
Rice porridge (Kanji) or Chapatti – Which one is best of dinner?
Rice is the staple food of south Indians. Many old people love to have some rice food at night. Kanji (rice porridge) is loved by Keralities a lot. But if they are diabetic, they...
Ayurveda Kanji
Ayurveda Kanji is mostly prepared during Karkidokam month and known for its medicinal purposes. It’s prepared in different methods and here is one simple method. Ingredients for Ayurveda Kanji: 1. Unakkalari (brown rice used...
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