Kanjyum Payarum

🔥 Prep

• Rinse the 200 g broken red rice and 100 g whole green moong under running water until the water runs clear; drain.
• Measure out 3 tbsp grated coconut and set aside.
• Slit or finely chop the 2 green chillies.
• Peel and mince the 3 cloves garlic.
• Measure 1 tsp mustard seeds, 1 tbsp coconut oil, 1000 ml water, and 1.5 tsp salt, keeping each ready for use.

🔥 Cook

• 1. In a large pot, combine the rinsed rice, moong, 1000 ml water, and 1.5 tsp salt; bring to a boil over high heat.
• 2. Once boiling, reduce the heat to medium-low heat and simmer uncovered for 30 minutes, stirring occasionally, until the rice and moong are soft and the mixture reaches a porridge‑like consistency.
• 3. While the gruel cooks, heat the 1 tbsp coconut oil in a small tempering pan over medium heat for 1 minute.
• 4. Add the 1 tsp mustard seeds to the hot oil and let them splutter for 20 seconds.
• 5. Stir in the minced garlic and chopped green chillies; sauté for 1 minute until fragrant and the garlic turns lightly golden.
• 6. Pour the hot tempering over the cooked rice‑moong mixture, stirring well to distribute.
• 7. Add the 3 tbsp grated coconut, mix gently, and let the gruel rest for 2 minutes to allow the coconut to meld.
• 8. Taste and adjust salt if needed; keep the dish warm over low heat until serving.

🔥 Serve

• Ladle the hot Kanjyum Payarum into individual bowls.
• Drizzle a teaspoon of extra coconut oil over each serving for added richness.
• Accompany with a side of mango pickle, lemon pickle, or crisp papadum for a traditional Kerala dinner.