Pal Kanji (Rice Gruel/ Conjee with Coconut Milk)

Recipe No: 243

Kanji, Payar (Green Gram stir fried with Coconut), Pappadam and Achar (Pickle) is the usual Good Friday lunch, that is mostly served in the Church itself, after the long Good Friday service. But in some churches they put freshly grated Coconut into the Kanji and sometimes even Coconut Milk. My Mother used to make Pal Kanji at times with either regular Cow’s Milk or with Coconut Milk and I am a great fan of the later. So here is Pal Kanji…. It’s delicious all by itself, great with a side of Pappadam, excellent with the addition of Payar and awesome if Chammanthi is included… It doesn’t have to be Good Friday… just any day is fine for this….

Ingredients                                                Serves 3

• Matta Rice……………………1/2 Cup (Red Parboiled Rice)
• Water…………………………..4 Cups
• Freshly grated Coconut…1/2 Cup (Frozen is okay, but don’t use desiccated)
• Thick Coconut Milk……...1 ½ Cup (Dilute with some Water if you are using really thick Milk from a can)
• Salt as needed

Method of Preparation

1. Wash the Rice thoroughly and cook it together with the Water in a Pressure cooker till done. (It took 3 whistles in my cooker.)
2. Once the Pressure is gone, open the lid and let it boil on medium heat. (If there is no Water remaining at all, do add ½ cup Water.)
3. Add Salt, grated Coconut and Coconut Milk; let it boil on medium low heat, stirring often, for 5-8 minutes or till it is reduced to a consistency you need.
4. Add more Salt if needed; switch off the heat and let it sit covered for 10 minutes before serving it hot or warm with desired sides.

Notes:

• You can use any Rice that you make regular Kanji, for this too. (White Par boiled Rice is fine.) But adjust the cooking time accordingly.
• Don't cook the Rice to a mushy consistency in the cooker; the extend you cook the Rice to make regular boiled Rice is what we are looking for. It will finish cooking in the Coconut Milk.
• Do give the resting period for Pal Kanji as mentioned in the recipe, for it is essential to cook the Rice to a 'Kanji' consistency.
• Pal Kanji has a tendency to thicken as it sits. So if it becomes too thick by the time you serve, do add some hot Water to make it into the consistency you like.
• The amount of Salt should be enough so that the Pal Kanji can be eaten as such without any sides.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…