A TRADITIONAL FAVOURITE DINNER IN MANY KERALA HOMES
INGREDIENTA FOR KANJI:----
Rose - matta rice -- 1/2 cup
Water --- 5 cups
Garlic --- 4 cloves
salt to taste
Wash rice for 2-3 times
In a perssur cooker add rice and crushed garlic and 5 cups water cook in a medium heat till 4-5 whistles.(some times this rice will take more time to cook in that case open the cooker lid check if it is not done again you can cook for few more whistles)(this rice will take more time to cook then normal rice like sona masoori or any other rice)
Remove and let it cool down open the lid add salt mix well and serve with payar
Payar --- 1/2 cup (green gram, hesarekalu, pesalu)
sambar onion --- 1/2 cup chopped
Garlic --- 2 cloves chopped
A few curry leaves
Salt to taste
coconut oil -- 1 tab sp
Red chili flakes --- 1 tea sp
Here I use curry leaves powder for spice in the payar for me that will give a better taste(Ihope you all like my choice) check my curry leaves powder recipe here KARIVEPAKU PODI --- CURRY LEAVES POWDER
Wash and cook green gram in apressur cooker for 2-3 whistles remove and let it cool itself,Open the cooker lid .
Heat oil in a fry pan add chopped onion and chopped garlic and fry till onion become soft add curry leaves and stir for a min.
Now add cooked green gram,(don't add water if any water left in the cooker you can store that water and make rasam with that water) and stir for 2 min.
Add salt to taste and red chili flakes or curry leaves powder and mix well and remove from thr stove
Serve with KANJI or you can have this payar as asundal also
Have a tastey and helthy meal.
Enjoy your meal.