Kanji

Kanji is an inevitable part of our life. Its the heaven of a keralite. Its the easy to cook healthy food. We prepare it with different types of rice. The above shown kanji is 'Kuthari kanji'. Its the double boiled version of rice. We can make 'Podiyari kanji' its the broken rice porridge. Another type of kanji is 'Unakkalari kanji'. 'Pal kanji' is another variety its prepared with rice and milk.

Kanji vellam is a great refreshner. Its a must food during sick days. We can see characters eating kanji with great gratitude in malayalam literature.

In the picture I had placed a natural spoon made with 'Plavila'. It was a usual scene in Kerala . Now we are using steel spoons instead of this.

It can be cooked in a steel vessel or in Pressure cooker. If you want to get the original you have to cook it in kalam. Its a round shaped vessel. We can also use a kalam made of clay. In Ayurveda we can see 'Marunnu kanji' . In karkkidaka we can see advertisement of 'Karkkidaka kanji'. Other kanjis familiar to me are 'Barley kanji', 'Nombu kanji', 'Jeeraka kanji', 'Vishu kanji' , 'Uluva kanji' and 'gothambu kanji'.

If we are using the traditional method we have to add three cup of water to every cup of rice. If we are using pressure cook method add 5 cup of water to every cup of rice.

We have to sprinkle some salt over it before serving. It can be eaten with pickle, pappadam or any side dish. Kanji and payar is popular combination. Kanji and kappa is also a famous combination. Kanji and salt with shredded coconut is a very good one. Kanji and chammanthi is also very nice.

In kerala, people without culture are called as 'Kanji'!!!