PAAL KANJI / RICE PORRIDGE

     My Moms anecdote of Jeerakasala Rice(Seeraka Samba) grown in their paddy field, the whiff of its wonderful aroma wafting around the area when the Paddy fields are ready for harvest is always a part of her story which comes along with Paal Kanji.  Her story takes me to a three-dimensional visualisation of endless vistas of beautiful green Paddy fields with a wonderful aroma of Pandanus Jeerakasala Rice along with the mild taste of comforting 'Paal Kanji'. 
     Paal Kanji is a traditional Kerala comfort food prepared with Rice and Coconut Milk.  Paal Kanji with its literal translation Milk Porridge is prepared in different ways, some use Cow Milk instead of Coconut Milk and serve the Paal Kanji sprinkled with freshly grated coconut. Also, the rice used to prepare this Paal Kanji differs with purpose & preference.  Traditionally Nadan Kuthari(double-boiled Rice), Navara(A medicinal Rice Variety), Podiyari/Matta Nurukku(broken Par-boiled Rice) are used to prepare Kanji(Porridge).  The above variety of Rice takes very less time to cook compared to normal varieties and also they are easily digestible.  Navara Ari(Rice) is traditionally used for its therapeutic benefits and has a special mention in Ayurvedic scripts.
     This recipe of Paal Kanji uses Jeerakasala Rice(Seeraka Samba) and is cooked with thin coconut milk and water. Once cooked the consistency of the Kanji(Porridge) is adjusted with thick coconut milk giving the Paal Kanji an extraordinary taste and rich flavour.  The creamy texture of the rice cooked in Coconut Milk and the pandanus aroma from the rice makes this comfort food a luxurious dish.
     A default traditional serving style of this Paal Kanji goes like this Kanjiyum Payarum, Chammanthiyum(Spicy Condiment) pinne Chutta Pappadavum. Payar usually comprises of Green Moong Bean/Red Bean Stir Fried with mild seasonings and grated coconut, Chammanthi is Kerala style dry spicy condiment prepared with coconut, mango, onions, Green chillies/dry chillies or dried shrimps. Pappadam can be deep fried in Coconut oil for an authentic flavour or just dry roast the Pappadam over direct flame for Chutta Pappadam.
    The style of serving and eating Kanji(Rice Porridge) also takes me into a nostalgic way.  It is usually served in a deep bowl and Plavila Kayil, a spoon for eating this Kanji(Rice Porridge) is made with Plavila (Leaf of Jackfruit Tree).  It is shaped into a spoon by joining the ends with a tiny wooden splinter(like a toothpick).

HEALTH BENEFITS OF PAAL KANJI (COCONUT MILK PORRIDGE)

• This porridge comes with lots of health benefits along with the type of rice variety used and COCONUT MILK.

• It is easily digestible - good for all age group, especially lactating mothers.

• Paal Kanji cools down the body heat and also heals Stomach Ulcers.

For HOW TO MAKE COCONUT MILK AT HOME, Click here...

Cuisine - Kerala (South India)
Course - Main Course
Spice Level - Low
Difficulty - Low
Serves - 3- 4  
Author - SM               


Preparation Time - 5 -10 Minutes
Cooking Time - 20 - 30 Minutes 

INGREDIENTS :

Jeerakasala Rice(Seeraka Samba) - 1 Cup
Thin Coconut Milk - 11/2 Cup
Thick Coconut Milk - 11/2 Cup
Water - 1 Cup
Salt - To Taste
Grated Coconut - Few Tablespoons(Optional)

METHOD :

• Clean, Wash and Soak the rice for about 20-30 Minutes.
• Drain the rice, add Thin Coconut Milk and Water to the soaked Rice.
• If cooking in a Pressure Cooker, Cook for a whistle or two on high flame, lower the flame and cook for another 10-12 minutes or for 2-3 whistles.
• Switch off the flame and wait for the pressure to release.
• The rice should be cooked to a slightly mushy consistency.
• Add Salt and mash the cooked rice with a spatula,
• Pour Thick Coconut Milk and cook this over a low flame for few minutes.
• Serve Paal Kanji hot, garnished with few spoons of grated Coconut.

NOTES :

• Can use any variety of rice to prepare this Paal Kanji(Rice Porridge). 
• I have used Jeerakasala(SeerakaSamba) Rice in this recipe.  Can also use Basmati Rice or any other variety of Raw Rice for the dish.
• Cook the rice as per instruction and adjust the Rice Water ratio.
• If cooking in a Saucepan, use more water.
• Do not boil the rice on high flame once the thick coconut milk is added, this may curdle the Paal Kanji(Rice Porridge)
• Garnishing the Paal Kanji with grated coconut is truly optional.
• Can use Cow Milk instead of Coconut Milk too.
• Adjust the consistency to suit your preference.

SERVING SUGGESTIONS :

• Can serve this Paal Kanji (Coconut Milk Rice Porridge) with your choice of side dishes like
• Chammanthi (Spicy Condiment) :

                  Manga Chammanthi(Raw Mango Chutney)
                  Chuttaracha Thenga Chammanthi (Dry Coconut Chutney)          
                  Unakka Chemmen Podi(Dried Shrimp Powder)

• Vegetables/Lentils stir-fried in South Indian style -  Mezhukkupuratti / Upperi/Thoran/Poriyal.
• Serve along with your choice of Pickles.
•  Pappadam(traditional Kerala Pappadam fried in Coconut Oil)/Chutta Pappadam.