Vishu Kanji is a special traditional recipe that is prepared on the day of Vishu. Vishu represents the passing of sun from Taurus to Aries. It is believed to be the ideal time to start cultivation. In olden days, kanji was the preferred breakfast in most farming families. May be , the kanji is also made special to fit the occasion of Vishu.
We don't follow the tradition of making this kanji on Vishu day. But I get to taste that on Vishu day, thanks to my kind neighbors , both before and after marriage. When my BIL and family came down for vacation after Vishu, I decided to make this for them. They all enjoyed the kanji very much. Even those who doesn't have a liking for the regular kanji, will love this. Since then the photos were waiting to be posted in my drafts folder.
Parboiled rice preferable rose matta - 1 cup
raw rice/long grain rice - 1/2 cup
moong dal - 1/2 cup
mochapayaru/mochakottai - 1/2 cup
fresh grated coconut - 1 cup
salt to taste
I don't know the English name for mochha. With googling I found, lima beans is a close substitute for this.
Mix salt with grated coconut and keep it aside.
Dry roast moong dal and mochapayaru separately till you can smell the aroma. Lightly crush the mocha using the mixer grinder, so that the skin comes out. It should not be powdered. I use the traditional grinding stone ie. Ammikal.
Wash both the rice and add moong dal,mocha payaru cook with 6 cups of water in a pressure cooker. Since rosematta takes much time to cook, I cook it separately and mix everything later. If you are cooking on stove top, Start with rosematta, when it is half boiled, add the raw rice and grams. The rice and grams should not turn mushy. Once cooked, you can adjust the consistency by adding more hot water.
Add the coconut to the kanji and serve hot or cold. It taste good both ways. Avial pairs very well with this kanji.
Let me also join Sangeeth in her attempt to Eat Healthy-Fibre Rich.