INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

HOW TO MAKE INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

INGREDIENTS :

METHOD :

• Wash the Lime and pat it dry with a clean kitchen towel.
• Steam the Lime on a high flame for about 5-7 minutes, lower the flame and steam cook for another 15-20 minutes.
• Switch off the flame and allow the Lime to cool.
• Once cooled, Cut the Lime to 8 pieces. Lime tends to ooze out the juice while cutting.
• Reserve the Lime Juice in a separate bowl.
• Add Salt to the Lime Pieces and leave it aside for an hour or two.
• Dry roast the Fenugreek Seeds, cool and powder it.
• Heat the Gingelly Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the steam cooked Lime Pieces and saute it on a low flame for a few minutes until it becomes soft.
• Add Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add melted Jaggery to the above.
• Pour in the reserved Lime Juice and give a quick stir.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Instant Lime Pickle/ Instant Naranga Achar to cool down.
• Finally, add Vinegar to the Instant Lime Pickle/ Instant Naranga Achar and mix well.
• Can serve this Pickle immediately.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel the Instant Lime Pickle/ Instant Naranga Achar is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Can serve this Instant Lime Pickle/ Instant Naranga Achar immediately. 
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lime.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the Instant Lime Pickle/ Instant Naranga Achar.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.

LEMON PICKLE/NARANGA ACHAR

HOW TO PRESERVE LEMON IN BRINE

INGREDIENTS :

METHOD :

• Boil the water and allow it to cool.
• Clean the Lemons and allow it to dry on a clean kitchen towel.
• Wipe them off with a clean cloth to get rid of any extra wetness.
• Cut the Lemon into 4 or 8 small pieces.
• Take a clean and dry Glass Bottle or Bharani (Porcelain Jar).
• Put some salt at the bottom of the Jar.
• Put a few Lemon Pieces over it.
• Again put some salt and top it up with few more Lemon Pieces.
• Follow the suit until all the Lemon Pieces are salted.
• Close the lid of the jar and mix well, until the Lemon Pieces are well coated with Salt.
• Pour warm water into the jar and mix well.
• Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
• Stir the Lemon Pieces every two days, so that the essence of Lemon is well infused into the brine.
• Gradually they absorb the brine and double their size.
• Brine preserved Lemons will be ready within a few weeks time.
• These can be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.

NOTES :

• These Brine preserved Lemons make tasty and unique, briny & spiced pickles, which taste awesome with curd rice.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and lemon.
• The suitable method is to store them in Clean and dry sterilized Glass/Ceramic /Porcelain Jars.
• Always use clean & dry spoons while handling these preserved lemons. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the lemons. 
• If stored properly, these Lemons can last for a year or so.
• Can use these preserved Lemons to prepare Uppu Naranga Chalichathu, Naranga Achar etc.,
• There are few Mediterranean recipes which use these preserved Lemons in their recipes.

HOW TO MAKE LEMON PICKLE/NARANGA ACHAR

INGREDIENTS :

METHOD :

• Dry roast the Fenugreek Seeds, cool and powder it.
• Drain the Lemon Pieces from the Brine and keep it aside.
• Save the brine in a separate bowl.
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the preserved Lemon Pieces and saute it on a low flame for few minutes until it becomes soft.
• Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add Jaggery to the above.
• Pour in the brine and give a quick stir.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Lemon Pickle/Naranga Achar to cool down.
• Finally, add Vinegar to the Lemon Pickle/Naranga Achar and mix well.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• As the Lemons are preserved in brine, they would already be salty.
• Pour some extra oil if you feel the Lemon Pickle/Naranga Achar is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.

HOW TO MAKE VADUGAPULI NARANGA ACHAR / WILD LEMON PICKLE

INGREDIENTS :

METHOD :

• Remove the skin and cut the Lemon into tiny small pieces.
• Alternatively, the whole lemon can be sauteed in oil for a few minutes until the skin changes its colour.  
• Cool it down and then peel off the skin and cut it into small pieces.
• Dry roast the Fenugreek Seeds, cool and powder it.
• Heat the oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the lemon pieces and saute them in a low flame for a few minutes until it becomes soft.
• Add Salt, Turmeric Powder, Red Chilli Powder and roasted Fenugreek Powder, to the above and mix well.
• Add Jaggery to the above.
• Cook this is in low flame until oil separates from the pickle.
• Switch off the flame and allow it to cool.
• Finally, add the vinegar to the pickle and mix well.

NOTES :

• Adjust the salt and chilli powder as per your taste preference.
• Pour some extra oil if you feel the pickle is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

Neeragaram: The Ancient Fermented Rice Breakfast of Kerala

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

    Uppu Karuvadu, Oora Vacha Soru—a lyric from a popular Tamil movie song—refers to the traditional dish of soaked and fermented leftover rice known as Pazhankanji, Pazhaya Sadham, or Neeragaram. This simple yet nutritious dish is a staple in South Indian cuisine, celebrated for its nutritional benefits, health-boosting properties, and refreshing taste.

The Nutritional Power of Fermented Rice

    Pazhankanji is made by soaking cooked rice in water overnight, allowing it to ferment mildly. This fermentation process not only enhances the flavour and taste, but also significantly boosts the nutritional value. Adding thick curd or yogurt and a pinch of salt further enriches the dish, making it a wholesome breakfast option. A sprinkle of crushed shallots and bird's eye chillies (Kanthari Mulagu) adds seasonal flavours and additional health benefits.

From Peasants to Royals: The Journey of Pazhankanji

    Originally created to prevent food wastage in the absence of refrigeration, Pazhankanji became a vital breakfast for hard-working peasants. It provided sustained energy and kept them full until the next meal. However, this humble dish soon transcended social boundaries, captivating the taste buds of both royals and common folk alike. Revered as 'Amrut' (nectar) by the great Malayalam poet Kunjan Nambiar, Pazhankanji is cherished for its cooling properties and refreshing nature.

The Traditional Preparation of Neeragaram

    To prepare Pazhankanji, soak leftover rice in ample water in an earthen pot overnight. The next morning, add curd, crushed shallots, bird's eye chillies, a small piece of ginger, and a few curry leaves. Gently mash the ingredients with a wooden ladle or your hands to create a cool, refreshing, and nutritious breakfast packed with health benefits.

Health Benefits of Pazhankanji

    The cooling nature of Pazhankanji soothes the body and aids digestion. I have been making this dish for over 18 years, initially for my husband to help alleviate the symptoms of haemorrhoids. Many have suggested Pazhankanji as an effective home remedy for this condition. Ingredients like shallots and bird's eye chillies heal internal wounds, ginger aids digestion, and curry leaves help reduce high blood pressure. Today, I prepare this dish at least 3–4 times a week, and even my husband's Malay colleagues have embraced it.

A Memorable Scene from Kalipattam

    I can never forget the dialogue delivered by actor Mohanlal in the Malayalam movie 'Kalipattam'. He describes the perfect preparation: "Take the Rose Chambavu Rice in a wide porcelain bowl, pour some thick curd into it. Mash it up... mash it up... Add some Pazhuratha Manga Curry cooked with slit green chillies (ripe mango curry), mix it, and gobble it up... You can feel your system cooling down. It’s heavenly indeed." He concludes with, "ithu muzhuvanum Proteinna" (It's filled with protein). Every time I watch the movie, his description makes me crave this delicious Pazhankanji.

Discover more Kanji (Congee) Recipes for a nutritious and stomach-soothing experience. Click here...

How to Make Neeragaram - Traditional Pazhaya Sadham (Pazhankanji)

    Neeragaram, also known as Pazhaya Sadham or Pazhankanji, is a classic South Indian fermented rice dish made from leftover rice. This ancient Kerala breakfast is not only refreshing but also packed with nutrients and health benefits. Follow this simple recipe to prepare this traditional delicacy.

Ingredients

For Pazhangkanji/Neeragaram:

Method

Preparing the Base

• In a wide bowl, preferably an earthen pot, add the leftover cooked rice.
• Pour in 1 to 1 1/2 cups of water at room temperature.

Fermentation

• Cover the pot and leave it aside overnight. 
• This allows the rice to ferment, transforming it into a nutritious and flavourful dish.

Adding Yogurt

• The next morning, add a cup of thick yogurt/curd to the rice and water mixture.
• This could be done the next day morning, if you prefer a fresh tasting neeragaram.
• Some prefer to add curd while soaking the rice in water.  This step aids in the fermentation process, enhancing the dish's flavour and nutritional value.

Seasoning

• Sprinkle salt to taste. 
• Add finely chopped or slightly crushed shallots, bird’s-eye chillies, ginger, and curry leaves.

Serving

• The next morning, mash the ingredients with a wooden ladle or your hands. 
• This ensures all the flavours meld together perfectly.

Serving Suggestions:

    Pazhankanji pairs wonderfully with various accompaniments such as pickles, chammanthi (coconut chutney), puzhukku (mashed vegetables), steamed tapioca, fish curry (preferably a day old), mango curry, or any thoran (stir-fried vegetables). For dried fish enthusiasts, a side of dry fish curry or fry elevates the dish to another level. You can also enjoy it plain, relishing the cooling sensation as it moves through your digestive system.

Food as Medicine: The Benefits of Neeragaram (Pazhaya Sadham/Pazhankanji)

    Day-old fermented rice, known as Neeragaram, Pazhaya Sadham, or Pazhankanji, is both delicious and nutritious.

• Enhanced Nutrients: Fermentation increases nutrient and energy content.
• Rich in Minerals: Contains potassium, iron, calcium, magnesium, and selenium, beneficial for bones.
• Prevents Hypertension: Helps prevent high blood pressure.
• Cancer Prevention: Antioxidants believed to prevent cancer.
• Vitamin-Rich: High in Vitamin B6 and B12.
• Healthy Probiotics: Curd/yogurt adds probiotics for gut health.
• Digestive Aid: Easily digestible, controls acidity, prevents ulcers, and eases constipation.
• Supports Lactation: Beneficial for lactating mothers.

*Disclaimer

    Please remember, these treatment options are only meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for informational purposes only.

RAGI KOOZH/RAGI KANJI - FINGER MILLET PORRIDGE

HOW TO MAKE RAGI KOOZH/RAGI KANJI - FINGER MILLET PORRIDGE

RAGI KOOZH/RAGI KANJI - FINGER MILLET PORRIDGE

INGREDIENTS :

METHOD :

• In a wide bowl, preferably in an Earthen Pot add pre-cooked Ragi Kali along with ample of Water.
• Pour a Cup of Thick Curd/Yogurt to the Ragi Kali.
• Sprinkle some Salt(optional).
• Add finely chopped or slightly crushed Shallots, Green Chillies, Ginger and Curry Leaves.
• Cover and keep this aside, Overnight.
• Next morning simply mash up the ingredients with a wooden ladle(hand works best for the purpose).
• Serve along with your preferred condiments or side dish.

NOTES:

• Adding the seasonings like Shallots, Green Chillies, Ginger and Curry Leaves are purely optional.
• Can make this Ragi Koozh by just adding Curd/Yogurt. Alternatively can add Buttermilk too.
• Dilute the Ragi Koozh to suit your preferred consistency.
• Ragi Koozh already has salt in it, so adjust the amount of Salt accordingly.

SERVING SUGGESTIONS :

Chammanthi/Thogayal/Condiments :

• Paruppu Thogayal
• Kollu/Horsegram Thuvaiyal
• Peanut/Nelakadalai Chutney
• Nelakadalai Thogayal
• Chuttaracha Thenga Chammanthi
• Pacha Manga Chammanthi 
• Unakka Chemmeen Chammanthi
• Mor Milagai/Sun-dried Green Chillies

Pickles :

• Garlic Pickle
• Gooseberry Pickle/Nellikka Achar 
• Avakkai Urugai
• Mangai Thokku
• Tomato Thokku
• Mango Pickle - Kerala Kadu Manga Achar
• Vadugapuli Naranga Achar/Wild Lemon Pickle
• Kanni Manga Achar/Tender Mango Pickle
• Naranga Achar /Lemon Pickle
• Green Apple Pickle

Stir-fry/Curries :

• Kadanja Keerai
• Kadanja Pachai Payar Kuzhambu
• Thatta Payar Kuzhambu
• Mochai Kottai Kuzhambu
• Mutton Kuzhambu
• Nattu Kozhi Kuzhambu
• Thick Fish Curry (preferably a day old)
• Karuvattu Kuzhambu/Dry Fish Curry
• Dry Fish - Fried/Curry

FOOD AS MEDICINE:

• This, day-old fermented Ragi Koozh/Ragi Kanji is not only delicious but also nutritious.
• The Fermentation process provides more nutrients and energy to the body.
• Ragi Koozh/Ragi Kanji has Potassium and it is also rich in Iron.
• It also has Calcium, Magnesium and Selenium which proves beneficial for Bones.
• Ragi Koozh/Ragi Kanji also prevents High Blood Pressure.
• Anti-oxidants in  Ragi Koozh/Ragi Kanji is believed to prevent Cancer.
• It is rich in Vitamin B6, B12 & Vitamin D.
• The healthy probiotics from the Curd/Yogurt help maintain a healthy gut.
• This dish is easily digestible thus controlling the acidity level as well as ulcers and also eases constipation.
• It is also beneficial for Lactating Mothers.

Onam: The Festival of Harvest and Tradition in Kerala

    Onam, Kerala's iconic harvest festival, celebrates the homecoming of the legendary King Mahabali. The 10-day long festivities begin with Atham, leading up to the grand day of Thiruvonam. Steeped in rich culture and tradition, Onam is not just a festival—it’s a magnificent celebration of Kerala’s vibrant heritage.

Highlights of Onam Celebrations: A Glimpse into Kerala's Culture

      Onam is a visual and cultural treat. From Athapookalam (floral designs) that adorn homes to the thrilling Vallam Kali (snake boat races) on Kerala’s backwaters, the festival is a dynamic affair. Traditional games and cultural performances like Onakalikal, the graceful women’s dances—Kaikottikali and Thumbi Thullal, and the energetic folk performances of Kummatti Kali and Puli Kali create a festive atmosphere throughout the state. Yet, no aspect of Onam shines brighter than the grand feast, Onasadhya.

The Culinary Highlight: Onasadhya – A Grand Feast on Banana Leaves

Why Food is the Heart of Indian Festivals

     Indian festivals are synonymous with food, and Onam is no exception. Onasadhya, the sumptuous vegetarian feast served on a banana leaf, is the epitome of Kerala’s culinary heritage. It’s not only a feast for the eyes, but also a delight for the taste buds, featuring a wide array of dishes with rich flavours and textures.

The Art of Serving Sadhya

     The traditional Sadhya is a grand banquet with anywhere from 5 to 24 dishes, sometimes extending to a whopping 64 items! What makes the Onasadhya unique is its balance of all six tastes—sweet, salty, spicy, sour, bitter, and pungent—in a single meal. This perfect harmony of flavours, served in a specific order, is what makes it a standout in Kerala’s food culture.

What Makes the Onasadhya Special?

      The star of the Onasadhya is undoubtedly the Kerala Rose Matta Rice, which is complemented by a selection of starters, pickles, curries, and accompaniments. The meal concludes with a delightful array of desserts like Payasams & Pradhamans, which bring the feast to a sweet end. Finally, the meal is washed down with Sambharam(spiced buttermilk), ensuring the food is well digested.

Local Flavours, Global Appeal

     What sets Kerala’s Onasadhya apart is its use of local ingredients. Almost every dish features the region’s favourite produce—coconut, coconut oil, and coconut milk—imparting the unique flavours that make Kerala the "God’s Own Country".

Discover more culinary delights from God's Own Country - Kerala, by exploring a comprehensive recipe collection here...

The Art of Serving Sadhya: A Legacy Passed Down from My Achan 

    Sadhya, the traditional vegetarian feast of Kerala, is uniquely served on a fresh banana leaf, a practice that has been passed down for generations. The banana leaf is spread in front of the guest, with the narrow end, or naaku ela, towards the left. Every dish has a designated spot on the leaf, and it’s not just for aesthetics—it follows a specific tradition!

    I learnt this beautiful custom from my Achan (dad), who was always particular about how a Sadhya should be served. His teachings have been so strongly imprinted in my memory that I continue to follow the tradition strictly, ensuring that the banana leaf is placed with the tip end on the left, just as he did. Whether it’s a simple family meal or a grand feast, I honour this legacy every time I serve Sadhya.

The Ritual of Serving

    Left Side for Smaller Quantities and Right Side for Side Dishes of a slightly bigger quantities.  Certain items like Nurungu (snacks) and pickles are placed on the left side of the banana leaf, a deliberate choice since they are taken in smaller quantities. Moving from left to right, from smaller serving of dishes gradually to the larger side dishes which complement the main rice-based course.

A Step-by-Step Guide to Sadhya Dishes

Placement of Dishes: The Art of Sadhya Presentation  

    The serving begins from left to right, starting with a pinch of salt to awaken the taste buds, followed by a fresh Banana or Pazham Nurungu.

    Then comes the Pappadam followed by mouth-watering line-up of snacks like Sharkkara Upperi, Nendrakaya Varuthathu (Banana Chips). Moving further along the leaf, you’ll find pickles such as Kadumanga Achar (Cut Mango Pickle), Vadukapuli Naranga Achar (Wild Lemon Pickle), Inji Puli (Tamarind Ginger Curry). These tangy delights are served sparingly, as their sharp flavours balance the meal.

For more variety of Kerala Pickles, click here...

    The upper half of the banana leaf is reserved for side dishes like Pachadi, Kichadi, Thoran/Poriyal, Mezhukkupuratti/Upperi, Avial, Koottukari, Erissery, Olan, Kalan, Theeyal, Madhura Curry. These dishes are placed in an orderly manner to complement the main course.

For a wide range of Sadhya Side Dishes, explore the link...

Here’s a breakdown of the items traditionally served in a Sadhya

Nurungu / Snacks

• Sharkkara Upperi
• Nendrakaya Varuthathu (Banana Chips)
• Nendhra Pazham Puzhungiyathu (Steamed Banana)

Thodu Curry/Pickles

• Kadumanga Achar (Cut Mango Pickle)
• Vadukapuli Naranga Achar (Wild Lemon Pickle)
• Inji Puli (Tamarind Ginger Curry)

Side Dishes

• Pachadi
• Kichadi
• Thoran/Poriyal
• Mezhukkupuratti/Upperi
• Avial
• Koottukari
• Erissery
• Olan
• Kalan
• Theeyal
• Madhura Curry

Rice & Curries: The Heart of Sadhya

Kerala Rose Matta Rice - An Ubiquitious item for a Sadhya

    The lower half of the leaf is reserved for the rice, traditionally Kerala Rose Matta Rice. It is served in the centre-bottom portion of the leaf, followed by an array of delicious curries. First comes the rich and flavourful Parippu Currry, generously drizzled with Ghee. Then, the comforting Sambar, Pulissery, and Moru Curry take their turns. Rasam, a tangy and spiced soup, is served next, and the meal concludes with a cooling portion of Curd or Buttermilk, which aids digestion.

Ozhichu Curries:

• Parippu Currry
• Sambar
• Pulissery
• Moru Curry
  
• Rasam
• Curd or Buttermilk

Sweet Endings: Payasam and Pradhaman   

Payasams

• Ambalapuzha Paal Payasam
• Paalada Payasam
• Ari Payasam
• Semiya Payasam
• Vermicelli Sago Payasam
• Sago Payasam
• Apple Sago Payasam
• Carrot Payasam
• Aval Payasam
• Karikku/Elaneer Payasam
• Kasa Kasa Payasam
• Caramel Payasam
• Jackfruit & Rice Payasam

Pradhamans

• Ada Pradhaman
• Gothambu Pradhaman
• Parippu Pradhaman
• Chakka Pradhaman
• Mambazha Pradhaman
• Nendhrapazha Pradhaman
• Kadhalipazha Pradhaman
• Kadala Parippu Pradhaman

Kadumpayasams

• Aravana Payasam
• Ney Payasam
• Kavuni Arisi Payasam

For more delectable Payasam, Pradhamans & Kheer Recipes, click here...

Sambharam: The Final Drink

Sambharam - Nadan Pacha Moru

    To finish off this elaborate feast, Sambharam (spiced buttermilk) is traditionally served. It helps digest the rich meal and leaves a refreshing aftertaste. Some hosts even serve Sambharam (spiced buttermilk) as a final drink, ensuring a refreshing end to the elaborate meal. In some parts of Kerala, the water served during Sadhya is flavoured with medicinal herbs, such as Karinjali Vellam, Pathimuga Vellam, or Jeeraga Vellam, making the experience even more special.

For a detailed recipe of Sambharam, Click here... 

The Tradition of Folding the Banana Leaf: A Symbol of Satisfaction in Sadhya

    Once the meal is over, tradition dictates that the banana leaf should be closed by folding it inward, towards you. This signifies satisfaction with the meal. Folding it outward, away from you, on the other hand, is a gesture of dissatisfaction. This small, yet significant detail has been followed for generations, adding to the cultural richness of Sadhya.

Celebrating Onam with Sadhya!

    The unique arrangement and specific serving order of a Sadhya on a banana leaf make it a cultural and culinary experience like no other. Whether it’s the bold spices, the array of local vegetables, or the lavish desserts, each component of the Onasadhya is designed to please the senses while reflecting the rich food traditions of Kerala.

Happy Onam!

SM

"Kanjiyum, Payarum, Chammanthiyum - Kerala Kanji with Cheru Payar Thoran and Chuttaracha Thenga Chammanthi"

Kanji: A Staple in Every Malayali's Diet

    Kanji, often revered as the quintessential rice porridge in Kerala, holds a special place in the daily culinary traditions of Malayalis. This effortlessly light yet supremely nourishing dish provides the perfect energy boost needed for the day's tasks. Ideal for soothing and replenishing energy either as a wholesome breakfast or as a comforting dinner, Kanji is traditionally served with a variety of accompaniments. The most popular combination, known as "Kanjiyum Payarum, Chammanthiyum, pinne Chutta Pappadavum," transforms this simple dish into a hearty meal. "Payar" consists of either green moong beans or red beans, lightly stir-fried with a sprinkle of fresh grated coconut. "Chammanthi," a spicy condiment unique to Kerala, blends coconut with shallots, and fiery chillies or sometimes with tangy mangoes or dried shrimps, offering a delightful contrast to the mild porridge. Completing the ensemble, "Pappadam" is either crisply fried in coconut oil for depth of flavour or lightly roasted over an open flame for a smoky finish.

    Despite the deep cultural connections and numerous memories I cherish surrounding "Kanjiyum Payarum," I must confess, this beloved dish has never quite won my heart. My earliest recollection of Kanji takes me back to my grandmother's cosy kitchen in Kerala, where my grandfather would savour his morning ritual of Kanji, served in a traditional black-rimmed Pinjaanam (a porcelain bowl), symbolizing elegance and simplicity. Accompanying his Kanji was a Plavila Kumbil, the organic precursor to today’s eco-friendly utensils, fashioned from jackfruit leaves. As a child, it wasn't the Kanji that captured my imagination, but rather the artistry of the Plavila Kumbil.

    In my family home, Kanji remains an integral part of our daily routine, with my father often starting his day with a warm bowl of this nutritious porridge. My mother, an adept in the culinary arts of Kerala, frequently experiments with various versions such as Paal Kanji (Milk Rice Porridge), Gothambu Kanji (Broken Wheat Porridge), and Pazhangkanji (Fermented Rice Porridge). Despite its prevalence in our household, my personal encounters with Kanji are minimal. Even on days when illness beckons a soft diet, I find myself opting for a simple slice of bread over Kanji, a testament to my lukewarm feelings towards this traditional dish.

    On a memorable journey to Sabarimala in 1982, at the tender age of seven, I encountered the humble yet popular roadside eateries dotting the path. These small shacks proudly showcased their speciality, "Kanji Kappa" (Rice Porridge and Tapioca Stir-Fry), a staple in Kerala's roadside dining. Initially puzzled by the dish's simplicity and its presence in eateries, I soon realized the allure as I observed throngs of pilgrims and travellers congregating around these shacks, drawn by the comforting and satiating nature of Kanji & Kappa. This experience underscored the dish's role in Kerala's culinary landscape, particularly its popularity among those seeking nourishing, hearty meals during their spiritual journeys.

    Kanji is a breakfast staple in many Malayali households, a tradition that was also firmly established at my husband's family home. Interestingly, my husband and his father would often discreetly skip the Kanji breakfast, opting instead for the varied menu at Annapoorna Gowrisankar, unbeknownst to my mother-in-law. Over time, as I introduced a diversity of dishes to our morning routine, my mother-in-law gradually phased out Kanji from the breakfast menu. This transition prompted a pointed remark from my mother-in-law, who half-jokingly and half-prickly stated, "Marumakal Kanji Kudi Muttichu," suggesting either that I had ended the Kanji era or inadvertently caused a shortage of traditional food. Her statement was a more keen observation than a warm comment, highlighting her sentiments towards the culinary changes in our household.

    For years, I avoided Kanji - Rice Porridge, finding ways to circumvent it. However, fate led me to a critical juncture during my eye treatment in Kerala. Undergoing Ayurvedic therapy for my eye condition, I relied solely on Kanji for sustenance over a rigorous 20-day period, adhering strictly to dietary restrictions. Even during bi-monthly cleansing rituals, Kanji becomes my sole permissible sustenance. This experience taught me to appreciate its simplicity and digestibility, despite initial reservations. I elevate Kanji's humble status by complementing it with an array of side dishes like Vegetable Thorans, Green Moong Dhal Thoran, Red Bean Thoran, Puzhukku, Chammanthis, Achar, and Pappadam.

Kanji can be prepared using various rice varieties such as Kerala Matta Rice, Podi Ari (broken rice), Parboiled Rice, or any long grain variety, including both white and brown rice. It's also a great way to use up leftover cooked rice. Simply boil the rice with a few cups of water until it reaches a soft consistency. Originally considered a humble dish for the economically disadvantaged, Kanji gained popularity for its energy-boosting properties and medicinal benefits. Its mild flavour and rich starch content, including the nutrient-rich Kanji Vellam (Starchy Water), make it an excellent choice for cleansing the system while providing sustained energy.

Authentic Kerala Kanji Recipe: How to Make Delicious Rice Porridge - Step-by-Step Guide!

Ingredients:

Pressure Cooker Method:

Quick Kanji Recipe in a Pressure Cooker: Easy Steps to Prepare Kerala Style Rice Porridge!

• Wash the rice thoroughly, around 4-5 times or until the water runs clear.
• Bring 5-6 cups of water to a boil in a pressure cooker.
• Add the washed rice and a dash of salt to the boiling water.
• Close the pressure cooker with the lid and cook on high flame for 3-4 whistles.
• Reduce the flame and let it cook for another 4-5 whistles.
• Turn off the flame and allow the pressure to release naturally.
• Open the lid and stir the Kanji with a wooden ladle.
• Adjust the consistency to your liking.

Sauce Pan Method:

Kanji Preparation in a Saucepan: Simple Method to Make Delicious Kerala Rice Porridge!

• Follow the same washing process for the rice.
• Boil 5–6 cups of water in a saucepan or large pot.
• Add the washed rice and salt to the boiling water.
• Cook on high flame for 10–15 minutes.
• Stir occasionally, then reduce the flame.
• Cover the saucepan with a lid and cook for another 35–40 minutes until the rice is well-cooked.
• Adjust the consistency as desired.
  

Quick Kanji Recipe with Leftover Rice: Transform Your Leftovers into Delicious Kerala Rice Porridge!

    If you have a batch of left-over Rice, you can prepare Kanji quickly.

Ingredients:

Method - Kanji with Left-over Rice:

• Take the cooked rice in a wide bowl and add water.
• Boil on high flame for 2–3 minutes, then reduce to medium and cook for 10–12 minutes, stirring occasionally.
• Adjust the consistency as desired.
• Alternatively, microwave uncovered on high for 5–7 minutes.
• If you have the Congee/Porridge Button in the Microwave, the process gets much simpler.
  
• For pressure cooker method, cook on high flame for 2–3 whistles, then a couple more on low flame.

Notes:

• Rice Varieties: Kanji can be made with various rice types such as raw rice, podi ari (broken rice), red rice, and other long-grain varieties.

• Rice-Water Ratio: Adjust the amount of water based on the type of rice used. As a general rule, use approximately 5–6 cups of water for 1/2 cup of rice in a pressure cooker. For saucepan cooking, use about 5–6 cups of water for 1/2 cup of rice and adjust as needed to achieve desired consistency.

• Cooking Time: Cooking times may vary depending on the rice variety and cooking method. In a pressure cooker, cook on high flame for 3–4 whistles, followed by 4–5 whistles on low flame. For saucepan cooking, simmer for 35–40 minutes or until the rice is thoroughly cooked, stirring occasionally.

• Consistency: Kanji should have a smooth and slightly thick consistency, similar to a porridge. Adjust the cooking time and amount of water to achieve your preferred texture.

• Chuttaracha Thenga Chammanthi
• Pacha Manga Chammanthi 
• Mulagu Chalichathu
• Unakka Chemmeen Podi
• Inji Curry     
  
• Unakka Chemmeen Chammanthi   
  

Pickles:

• Mango Pickle - Kerala Kadu Manga Achar
• Vadugapuli Naranga Achar/Wild Lemon Pickle
• Kanni Manga Achar/Tender Mango Pickle
• Naranga Achar /Lemon Pickle
• Garlic Pickle
• Green Apple Pickle
• Gooseberry Pickle/Nellikka Achar 
• Avakkai Urugai
• Chemmeen Achar
  

Stir-fry/Curries:

• Thoran
• Mezhukkupuratti/Upperi
• Manga/Mango Curry/Mambazha Pulissery
• Chakka Puzhukku
• Tapiaco - Steamed/Stir Fried
• Thick Fish Curry (preferably a day old)
• Dry Fish - Fried/Curry

• Mor Mulagu
• Kondattam/Ari Vadagam