My 132nd recipe, “Vishu Kanji”, as the name suggests, is a Vishu special. Vishu Kanji is nothing but a porridge made from rice and coconut and generally had as breakfast on the day of vishu. Since I have never tasted it before, I have taken help from here for the recipe. It tasted very delicious and different from the other rice dishes I have tasted so far. An interesting flavor combination and RK liked it 😉
Happy Vishu !!! Vishu is an important Kerala festival celebrated in the month of “Medam”, usually in the second week of April as per Gregorian Calendar. It is considered a festival of light and fireworks and celebrated with much fanfare in the Indian state of Kerala. No celebration would be complete without a feast.
Vishu feast, also known as Sadya, usually consists of equal proportions of salty, sweet, sour and bitter items like VeppamPoo Rasam, Mampazha Pulissery, Vishu kanji and Vishu katta. The most important event in Vishu is the Vishukkani, which literally means “the first thing seen on the day of Vishu after waking up”. The Vishukkani consists of a ritual arrangement of auspicious articles intended to signify prosperity, including rice, fruits and vegetables, betel leaves, arecanut, metal mirror, yellow flowers called konna (Cassia fistula), holy texts and coins, usually in the prayer room of the house. This is arranged the night before Vishu and is the first sight seen on Vishu.
Vishu Kanji is a easy rice and coconut porridge made as breakfast on the day of Vishu. It tastes delicious along with a spicy gravy/curry.
- Mochakottai - 1/4 Cup
- Water - as needed
- Salt - One Large pinch + 1/2 tsp (adjust as needed)
- Raw rice - 1/2 Cup
- Long grain rice - 1/2 Cup
- Coconut milk - 2 Cups
- Freshly grated coconut - 1/2 Cup
- First dry roast the mochakottai in medium flame until a nice aroma arises. It took me about 5 mins.
- Transfer the mochakottai to a pressure cooker along with required amount of water and one large pinch of salt. Pressure cook until the mochakottai is nicely cooked through. It took me about 6 whistles. Let the pressure subside and remove the mochakottai and keep aside.
- Wash both the rices and add it to the same pressure cooker along with 4 Cups of water and 1/2 tsp salt. Cook until the rice is slightly overcooked. It took me about 4 whistles. Turn off the flame and let the pressure subside.
- Open the lid of the pressure cooker, turn on the flame to medium and add the coconut milk. Give a nice stir until it is combined and the rice is slightly mashed out. Now add the mochakottai and keep stirring for about 2 mins. Turn off the flame, add the grated coconut and mix well.
- Enjoy hot with a spicy gravy / curry.
- I made it in a slightly thick consistency, since I like it that way. You can thin it out into porridge consistency by adding hot water.
- Adjust cooking time for rice and mochakottai based on your stove settings.
- Optionally, you can also add 1/2 cup of moong dal along with mochakottai.
Adapted from Kothiyavunu
Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.