‘Kanji’ stands for Rice Gruel and ‘Payaru’ means Green Gram/Moong Dal. Rice Gruel is commonly eaten as a dinner or for breakfast by many families and is used traditionally in many cultures as a food to nurse the sick back to health.
There are different variations like Pal kanji (Rice Porridge with milk), Podiyari kanji (Broken rice Porridge),Vishu kanji (Rice Porridge with coconut milk and spices), Oushadha Kanji /Karkidaka Kanji (medicinal-porridge), Gothambu kanji (Broken Wheat Porridge) etc…
The recipe I am sharing here today is Pal kanji which is prepared with rice and milk. This is one of my kids favorites and am sure it will be loved by kids and adults equally..So, lets move to the recipe now. We enjoyed this dish along with Payar/Cherupayar Ularthiyathu, Pickle/Achar, and Chutta Pappadam /Roasted Pappad…so if you’re a fan of Kanji/Rice Gruel, be sure to give this one a try!
Recipe for Pal Kanjiyum, Rice Gruel with Milk /Kanjiyum Payarum
Serves : 4
- Pal Kanji has a tendency to thicken as it sits, so if it becomes too thick by the time you serve, You may add more water (boiled water), according to your choice of consistency.
Pappadam /Pappad : As needed
Coconut oil : a drop
Method of Preparation :
Happy Cooking & Happy Eating!