Kanji Payar Chammanthi – Rice Porridge Green Lentil and Coconut Mango Chutney

Rice –  1 cup Brown Rice – Wash – Cook -5-6 cups water till soft – Mix 1 tsp. Salt  – Porridge consistancy – Kanji

Lentil –  1 cup Green Lentil – wash – cook in 3 – 4 cups water – till done (or pressure cook)

Saute – Heat 2 tbsp Coconut Oil Pan – 1/2 tsp. Mustard – 1/2 tsp. Cumin –   1 Chopped Onion – 1 handful curry leaves – 3 cloves Garlic – 1 1/2 tsp. Salt – till translucent – 1 tsp. Chilli Powder – Stir 1 mnt.

Payar – Mix cooked Lentil – To Saute  –  Bring to Boil Done

Chammanthi – 1 cup Grated Coconut – 1 Cup Chopped Raw Mango – 1” Pc Ginger  -1 Schallot (or small pc onion) – Salt 1 tsp. – 1/2 tsp. Chilli Powder – 10 curry leaves – Grind Coarse paste

Serve Kanji  with Payar and Chamanthi.   

Note : Add more or less water,Salt and Chilli as required.

I like to eat Payar or Chamanthi with Rice or Chappati  instead of Kanji.  

Last week Sita Luc and Anna returned after a month long trip to India.  Luc enjoyed eating this dish many times in Kerala and also talked about it many times.  So I guessed if Luc with his European taste buds enjoyed this recipe so much I should share it here for all my other friends too.

Kanji Payar Chammanthi A traditional recipe from Kerala, South India