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Main Course

Kanjiyum Payarum

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

2 cup Rice
1 cup Whole Green Moong
1 cup Cocunut — grated
1/4 cup Fenugreek seeds
3 Cloves Garlic — crushed
6 nos Shallots — crushed
Salt, to taste

Preparation

Step 1
Soak moong and fenugreek for few hours and drain the water, then wash both well.
Step 2
Cook the rice and when it half done add moong and fenugreek, cook well with crused garlic and shallots add enough salt.
Step 3
Add the grated cocunut and let it boil. Serve hot.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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