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Kanjiyum Payarum Recipe

Kanjiyum Payarum is a popular Indian Breakfast
Author :
 
On :
Friday, 21 April, 2017
Category :
Vegetarian Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Medium
Preparation Time :
12 hours
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1 cup (200 ml) - Kerala brown Rice
  • 4 cups (800 ml) - water
  • For Coconut mixture (thenga thiruviyathu):
  • 3 tbsp (45-50 g) - grated Coconut
  • 6 Garlic cloves, chopped and crushed
  • 3/4 tsp - Red Chilli powder
  • 1/4 tsp - Turmeric powder
  • Mix all the ingredients well and keep aside (do not mix with water)
  • 1 cup - cherupayar (green gram / moogu)
  • 2 tsp - oil
  • 1 tsp - Mustard Seeds
  • 1/2 tsp - Jeera (cumin seeds)
  • 1/4 tsp - Urad Dal
  • 3/4 tsp - salt (or to taste)
  • How to Make Kanjiyum Payarum:

    1. Wash and clean rice. Add 1 cup Kerala brown rice and 4 cups water in the pressure cooker and soak for half an hour.
    2. Pressure cook for 30 minutes (reduce the heat from high after 3 quick whistles and cook on a medium heat for 25 minutes). Do not open the pressure cooker lid immediately. Allow the cooker to cool naturally.
    3. Wash and soak cherupayar in 2 cups water (400 ml) water for 6 hours (or overnight).
    4. Transfer soaked cherupayar (along with its soaked water) into a pressure cooker (final water level after soaking should be 1/2 inch above cherupayar). Close the pressure cooker lid and cook on high heat for 3 whistles. Switch off the heat. Allow the cooker to cool naturally. Open the lid. Boiled cherupayar will be thick in consistency.
    5. Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and urad dal. Saute on a low heat for 1 minute.
    6. Add boiled cherupayar and grated coconut mixture and adjust salt to taste. Do not add water when cooking. Cover with a tight lid and cook on a low heat for 10-12 minutes. Serve as a side dish with kanji.
    7. Recipe Courtesy: Niya's World




     

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