Kaikuthal arisi mor kanji
You need not necessarily be sick to savour a good bowl of congee, especially if it happens to be a congee made of kaikuthal arisi and buttermilk. It's a one pot meal that you can gulp down a few glasses of the kanji and get set to work. Once you make the kanji, it will become your staple breakfast or lunch. If made for lunch it goes well with any stir fried vegetable and appalam. All three of us love this kanji and it makes most of my sunday morning breakfasts easy to deal with. Except for the cooking time it only takes a moment to prepare the kanji. I don't think I have to reiterate the fact that it is healthy, blah, blah, blah, but I can assure that everyone will love it.
Handpound Rice 3/4 cup
Mung Dal 1/3 cup
Garlic 2 large cloves
Cumin 1/2 tsp
Salt 2 tsps
Grated Coconut 3 tbsp
Coriander leaves 2 tbsp (chopped)
Green chilly 2
Butter milk 2 cups
Curd 1 1/2 cup mixed with
Water 1/2 cup
Combine rice and dal, rinse well, add rest of the ingredients in the list 'A' and pressure cook for about 20 minutes or in a large vessel until soft.
Combine the ingredients in the list 'B' and blend to a paste.
Add to the cooked rice and dal mixture, stir and let the rice cool.
Add 'C', stir and serve the kanji with a spicy thuvaiyal or vegetable stir fry.
If you don't want the heat from the chilly, deseed and use.
Kanji made in the same method using maapillai samba rice or matta rice also tastes delicious.
Served here with beet, carrot stir fry and appalam