A warm, comforting South Indian rice and lentil porridge, gently spiced with ginger and cumin. This simple, nourishing dish is perfect for a light meal or when you're feeling under the weather, offering hydration and easy-to-digest nutrients.
Prep10 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
167cal
5gprotein
28gcarbs
Ingredients
0.5 cup Short-grain Rice (Sona Masuri or Ponni rice works well)
0.25 cup Moong Dal (Yellow split lentils)
4 cup Water (Plus more to adjust consistency)
1 inch piece Ginger (Finely grated)
2 cloves Garlic Cloves (Minced)
0.25 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
1 tbsp Ghee (Can be substituted with coconut oil for a vegan option)
A simple and nutritious Keralan stir-fry made with whole green gram and freshly grated coconut. This wholesome side dish comes together quickly and pairs perfectly with steamed rice and sambar for a comforting South Indian meal.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
A thin, crispy lentil wafer, an essential and beloved accompaniment in South Indian meals. This versatile snack can be deep-fried for a classic crunch, roasted over an open flame for a smoky flavor, or microwaved for a quick, oil-free option. Ready in just minutes!
About Rice Kanji, Cherupayar Thoran, Mango Pickle and Pappadam
Light, gut-friendly Kanji with protein-packed Cherupayar Thoran – a soul-satisfying, mom's recipe style meal!
This kerala dish is perfect for lunch. With 741.8 calories and 22.96g of protein per serving, it's a nutritious choice for your meal plan.
4gfat
0.5 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
0.5 tsp Black Pepper (Freshly ground, for garnish)
Instructions
1
Prepare Rice and Dal
In a bowl, combine the short-grain rice and moong dal. Rinse them together under cool running water 3-4 times, until the water runs clear.
Soaking is optional, but for a creamier texture, soak the rinsed rice and dal in water for 20-30 minutes. Drain thoroughly before cooking.
2
Pressure Cook the Kanji
Transfer the drained rice and dal to a 3-liter pressure cooker.
Add 4 cups of water, the grated ginger, minced garlic, turmeric powder, and 1/2 tsp of salt. Stir well to combine.
Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or approximately 15 minutes.
Turn off the heat and allow the pressure to release naturally. This takes about 10-15 minutes and ensures the grains are perfectly soft.
3
Mash and Adjust Consistency
Once the pressure has fully released, carefully open the cooker. The mixture should be very soft and mushy.
Using a sturdy whisk or the back of a ladle, vigorously mix and mash the cooked rice and dal against the sides of the pot until you achieve a smooth, porridge-like consistency.
Check the consistency. If it's too thick for your liking, stir in 1/2 to 1 cup of hot water until it reaches the desired soupy texture. Simmer for 2-3 minutes if you add water.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds and wait for them to splutter and pop, which should take about 30 seconds.
Immediately add the cumin seeds and hing. Sauté for another 15-20 seconds until the cumin seeds are fragrant and slightly browned. Be careful not to burn them.
5
Combine and Serve
Pour the hot tempering directly into the cooked kanji and stir well to incorporate the flavors.
Add the remaining 1/2 tsp of salt (or to taste) and the freshly ground black pepper. Mix everything together.
Serve the Rice Kanji hot in bowls, garnished with an extra pinch of black pepper if desired.
Servings
4
Serving size: 1 serving
324cal
13gprotein
37gcarbs
15gfat
Ingredients
1 cup Whole Green Gram (Also known as Cherupayar or Mung Beans)
2.5 cup Water (For pressure cooking the gram)
0.5 tsp Turmeric Powder (Divided use)
1 tsp Salt (Adjust to taste, divided use)
2 tbsp Coconut Oil (Essential for authentic Kerala flavor)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram)
2 Dried Red Chilies (Broken into halves)
1 sprig Curry Leaves
0.5 cup Shallots (Finely chopped, about 10-12 shallots)
2 Green Chilies (Slit lengthwise)
1 cup Fresh Grated Coconut (Loosely packed)
0.5 tsp Cumin Seeds
Instructions
1
Soak and Cook the Green Gram
Rinse the whole green gram under running water. Soak it in ample water for at least 4 hours, or preferably overnight.
Drain the soaking water. Transfer the gram to a pressure cooker, add 2.5 cups of fresh water, 1/4 tsp of the turmeric powder, and 1/2 tsp of the salt.
Secure the lid and pressure cook on medium heat for 2-3 whistles. The gram should be tender and cooked through but still hold its shape. Avoid making it mushy.
Allow the pressure to release naturally. Once safe, open the cooker, drain any excess water, and set the cooked gram aside.
2
Prepare the Coconut Mixture
In a small bowl or a grinder jar, combine the fresh grated coconut, cumin seeds, and the remaining 1/4 tsp of turmeric powder.
Gently crush the mixture with your fingers or pulse it in the grinder just once or twice. The goal is a coarse, uneven mixture, not a fine paste.
3
Make the Tempering (Tadka)
Heat the coconut oil in a wide pan (kadai) over medium heat. Once hot, add the mustard seeds and wait for them to splutter completely, which takes about 30-45 seconds.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
8 pieces Urad Dal Pappadam (Plain or with peppercorns (kali mirch) are common choices.)
1 cup Vegetable Oil (For deep frying. Use a neutral oil with a high smoke point like sunflower or canola oil.)
Instructions
1
Choose your preferred cooking method. Pappadam can be deep-fried, roasted over a gas flame, or cooked in a microwave. Each method yields a slightly different texture and flavor.
2
Method 1: Deep Frying (Classic Method)
Pour vegetable oil into a kadai or a small, deep pan to a depth of about 1 inch. Heat over medium-high flame for 2-3 minutes.
To test the oil temperature, drop a tiny piece of pappadam into it. If it sizzles and expands immediately, the oil is ready.
Using tongs, gently slide one pappadam into the hot oil. Lightly press the center with the tongs to ensure even cooking. It will puff up in 3-5 seconds.
Quickly flip it over and cook for another 2-3 seconds. It should be a pale cream color, not brown.
Remove the pappadam with tongs, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any remaining oil.
Repeat the process for all pappadams, frying one at a time.
3
Method 2: Roasting over Open Flame (Smoky Flavor)
Turn on a gas stove to a low-medium flame.
Using a pair of long metal tongs, hold one pappadam about 2-3 inches above the flame.
Continuously and quickly move the pappadam over the flame, flipping it every few seconds to cook it evenly and prevent burning.
The pappadam will start to bubble, change color, and become crisp in about 20-30 seconds.
Once it's cooked with a few characteristic charred spots, it's ready. Be vigilant as it can burn in an instant.
4
Method 3: Microwaving (Oil-Free Method)
Place one or two pappadams on a microwave-safe plate, ensuring they do not overlap.
For a more even cook, you can lightly brush both sides with a tiny amount of oil, but this is optional.
Microwave on high power for 30-45 seconds. The pappadam will cook and become crisp.
Keep a close watch as cooking times vary greatly between microwaves. If it's not fully cooked, microwave in 10-second intervals until done.
5
Serve the freshly prepared pappadams immediately. They are best enjoyed while warm and crispy alongside a main meal of rice and curry, or as a standalone snack.
Add the urad dal and sauté until it turns a light golden brown, being careful not to burn it.
Toss in the broken dried red chilies and the sprig of curry leaves. Sauté for another 30 seconds until the chilies darken slightly and the leaves are crisp and fragrant.
Add the finely chopped shallots and slit green chilies. Sauté for 2-3 minutes until the shallots become soft and translucent.
4
Combine and Finish the Thoran
Add the prepared coarse coconut mixture to the pan. Stir and cook for 1-2 minutes until the raw aroma of the coconut and spices disappears.
Gently fold in the cooked and drained green gram. Add the remaining 1/2 tsp of salt, or to taste. Mix carefully to coat the gram with the coconut mixture without mashing it.
Cover the pan with a lid and reduce the heat to low. Let it cook for 3-4 minutes, allowing the flavors to meld together.
Remove the lid, give it one final gentle stir, and turn off the heat. Serve the Cherupayar Thoran hot.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
