Kanjiyum Payarum

Recipe by
Total Time:
13 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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

  • Wash and clean rice. Add 1 cup Kerala brown rice and 4 cups water in the pressure cooker and soak for half an hour.
  • 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.
  • Wash and soak cherupayar in 2 cups water (400 ml) water for 6 hours (or overnight).
  • 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.
  • Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and urad dal. Saute on a low heat for 1 minute.
  • 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.
  • Recipe Courtesy: Niya's World