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Main Course

Nombu Kanji

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 2 servings

100 g Kayama rice
100 g Green gram Cheruparippu
1 nos Coconut
Salt, to taste

Preparation

Step 1
Grate the coconuts and extract thick and thin coconut milk.
Step 2
Dry roast the dhal lightly.
Step 3
Heat up a vessel.
Step 4
Place the washed rice, roasted dhal and thin coconut milk.
Step 5
Allow it to cook.
Step 6
When it gets cooked, add thick coconut milk followed by salt and Stir everything together thoroughly.
Step 7
As soon as it gets a first boil, take it off the heat.
Step 8
Serve while still hot or warm.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Nombu Kanji

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 2 servings

100 g Kayama rice
100 g Green gram Cheruparippu
1 nos Coconut
Salt, to taste

Preparation

Step 1
Grate the coconuts and extract thick and thin coconut milk.
Step 2
Dry roast the dhal lightly.
Step 3
Heat up a vessel.
Step 4
Place the washed rice, roasted dhal and thin coconut milk.
Step 5
Allow it to cook.
Step 6
When it gets cooked, add thick coconut milk followed by salt and Stir everything together thoroughly.
Step 7
As soon as it gets a first boil, take it off the heat.
Step 8
Serve while still hot or warm.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.