Kanji
Ingredients
- Rice/Kuthari : 1 cup
- Water : 6 cups
Method
- Wash the rice thoroughly in water.
- Along with 5-6 cups of water, cook rice in a pressure cooker or rice cooker, in medium heat, until it’s cooked well and soft enough.
- Wait for 4-6 whistles from the cooker.
Payaru
Ingredients
- Cherupayar : ¾ cup
- Water : 2 ¼ cups
- Green chillies slit opened lengthwise : 4
- Red pearl small onions/shallots : 7-9
- Garlic : 3
- Dried red chillies : 2
- Red chilly flakes : 1 ¾ tsp
- Few curry leaves
- Oil, preferably coconut oil : 1 T
- Salt to taste
Method
- Wash the green grams in water and drain the water fully.
- Heat the pressure cooker and very mildly roast the green grams until they are dry and warm to touch.
- Add 2 ¼ cups water, green chillies and salt to taste.
- Cook in the pressure cooker and wait for about 5-6 whistles in medium heat.
- Meanwhile, using a mortar and pestle set, crush the small onions and garlic and make a coarse paste.
- Heat oil in a pan and when it’s hot enough, reduce the flame to low and add 2 dried red chillies.
- Sauté for 4-5 seconds and add the coarse paste of small onion and garlic.
- When it turns transparent, add red chilly flakes and blend thoroughly with the onion and garlic and sauté for a minute.
- Now, add the cooked green grams ( there will not be much water left in the cooker except 1-2 tbsp, which can be poured to the pan along with the green grams) and stir-fry for 2-3 minutes.
- Adjust salt and before turning off the heat, add the curry leaves for a tempting aroma.
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