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Cooking time  

45 minutes

Ingredients

1 cup (200 gms) matta rice or Kerala red rice

½ cup (100 gms) green gram beans

6 cups (1250 ml) water to cook rice & beans

3 cups (600 gms) grated coconut,  to extract 1 cup (240 ml) thick coconut milk 

3 cups (720 ml) of coconut milk, to extract 2 to 2½ cups thin coconut milk

Shallots, thinly sliced

1½ teaspoon roasted cumin powder (adjust as per taste)

2 teaspoon black peppercorns (optional)

2 tablespoon ghee (clarified butter)

Salt to taste

Directions

1. Heat 6 cups of water in a pressure cooker (Try to use the 5L pressure cooker).

2. Wash the rice and moong beans. Drain and keep aside.

3. Once the water begins to boil, add the rice and moong beans, and peppercorns (optional). 

4. Close the pressure cooker and place the steam vent.

5. Wait for the first whistle. Then keep switching the flame between medium to low as you cook for another five whistles. 

6. Switch off the heat and wait until the steam vent drops on its own.

7. While you wait, blend the grated coconut with 1 cup water and extract thick coconut milk.

8. Next, blend the coconut milk with 2 cups of water and extract thinned milk.

9. Open the pressure cooker after ensuring that the pressure has subsided.

10. Check whether the rice is cooked well.

11. Heat the rice mix.

12. Add the thinned coconut milk and salt to taste. Wait until it boils. 

13. Stir in between and check the consistency of the Kanji (porridge). It should not be too thick or too watery.

14. Heat the ghee and sauté the sliced onions till light brown.

15. Once the Kanji is hot, add the think coconut milk and stir. 

16. Add the sautéed onions and the roasted cumin powder and stir well. 

17. Switch off the flame. 

18. Don't boil the Kanji after adding thick coconut milk, or else the milk can split.

19. Check the seasoning and serve it hot with rasam or tender mango pickle or any pickle of your choice.