Rice Porridge with Mango-Coconut Chutney (Kanji and Chammanthi)

On a cold, windy evening, two days ago, I was trying to figure out what to make for dinner when my husband suggested ‘Kanji’. So, kanji it was for dinner.

There are many sides that are combined with this rice porridge, but this is one of my favourites.

Ingredients (Serves 2)

Kanji

Rice – ½ cup (I used the traditional red rice from Kerala; you can use regular raw/par-boiled rice)

Water – 3 cups

Salt to taste

Manga Chammanthi

Raw mango – few pieces (depending on the sourness)

Coconut – ½ cup

Onion (diced) – ¼ cup

Salt to taste

Chilli powder to taste

Oil

Method

Kanji

Boil water in a reasonably big vessel/cooker. Add salt and rice and cook till the rice is fully cooked. If the porridge feels thick, add more water. Serve hot.

Chutney

Add little oil in a pan and sauté the onion, mango and coconut on low heat. Add salt and chilli powder and sauté till the onions are soft. Remove from heat and keep aside to cool. Once the mixture is cool enough, grind it to a fine paste. Serve with your kanji or other snacks like idly, dosa etc.

An additional side for this porridge is roasted/fried papad. For roasting, place in a microwave safe plate and heat for a minute (approx time for 2 papads). For frying, heat oil in a pan and deep fry.

Bon Appétit.