Kanjiyum Payarum

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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