Kanji & Cherupayar (Kerala Rice Gruel with Green Gram)

When a Malayali is unwell, tired or just homesick, kanji is the answer. Red matta rice is cooked in lots of water until soft and soupy, then eaten with cherupayar – whole green gram stir-fried with coconut – a spoon of mango pickle and a crisp papad.

Video by Nisa Homey on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 10 min
• Soak 240 min
• Cook 45 min
• Vegan · gluten-free · Mild
• Famous in Kerala

Ingredients

• 150 g Kerala matta rice, washed and soaked 2 hours
• 1.5 litres water
• 1 tsp salt
• For the cherupayar: 150 g whole mung beans soaked 4 hours, ½ tsp turmeric, ½ tsp salt, 1 tbsp coconut oil, ½ tsp mustard seeds, 2 dried chillies, 10 curry leaves, 4 shallots sliced, 3 tbsp grated coconut
• To serve: mango pickle, papad, coconut chutney

Method

1. Cook the matta rice in the water for 35–40 minutes (or 6–8 whistles) until very soft. Add salt; the kanji should be soupy – add hot water if needed.
2. Cook the mung beans with turmeric, salt and 400 ml water for 15–20 minutes until soft but whole. Drain.
3. Heat the coconut oil, add mustard seeds, chillies, curry leaves and shallots and fry until golden.
4. Add the mung beans and coconut and stir-fry for 3 minutes.
5. Serve the kanji hot in bowls with the cherupayar, mango pickle and a fried papad on the side.

Tip: Some people stir a spoon of coconut milk or buttermilk into the kanji – try both.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.