Kanji/ Tamil style

Rice Porridge

Serves: 2

Kanji is an ancient delicacy of Tamil lineage. As a comfort food, it is a fantastic choice. Rice is traditionally cooked in excess water and drained out to remove the excess water. This way of cooking is now almost forgotten. But Kanji is slowly getting revived. 

So, Kanji is nothing but leftover rice soaked in water overnight. At the turn of the last century, people in Tamilnadu consumed Kanji for breakfast. But then, with other exciting and freshly cooked food items making their way to the table, this energising food got lost, at least among the economically better-placed households. People from the economically weaker backgrounds continued to have it, but they also seem to have given up on the old ways. 

I remember my mother's narratives of rushing to school at 6 a.m. to recite the many Tamil poems and the multiples of fractions and coming back in between to pack her Kanji. By the way, she can recollect them all even today. It wasn't simply rote learning. They truly understood what they learned. 

In making Kanji, we mash the soaked rice and mix it with buttermilk and salt. It is optional to garnish it with finely cut small onions, curry leaves, coriander leaves and even a green chilli. You can make any rice variety into Kanji (red rice and even black Kavuni rice). 

The Kanji prepared from the different millets are more popular. Even though the preparation is entirely different and complex, it has found many takers. It's common to see older women selling the Pearl millet/ Bajra porridge (Kambu koozh) in earthen pots by the street corners in Madurai and Chennai. Funnily enough, these old ladies will be armed with their QR code cards, propped up on their stands.

Traditionally, we serve Kanji with Moong chutney (delicious), vegetables, pickles or buttermilk-soaked and sun-dried chillies. 

Kanji/ rice porridge is a coolant with low carbohydrate content. And since it is rich in probiotics, it is soothing for our tummy. Moreover, it has nil fat content, lowers diabetes and cholesterol levels and enables weight loss. 

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Ingredients

• Leftover rice- 2 cups

• water- 2 cups

• Buttermilk- 2 cups

• Salt- optional 

Preparation

You can use leftover rice or even freshly cooked rice. Add two glasses of water to it and the buttermilk. Allow it to soak in overnight or for 12 hours. If you soak it at night, you can have the gruel/ Kanji in the morning. Or if you immerse the rice in water in the morning, you can have it by night. 

2. You can garnish it with cucumber or even slices of fruit. I tried Mango during the summer, and it was yummy. And serve with loads of vegetables or greens, adding to our vitamin intake. 

Kanji: a different variation

as gruel when sick

There is another rice porridge where you cook the rice until it breaks down. Here, we add ½ a tsp of methi seeds and rice while cooking. This Kanji preparation helps in soothing bowel irritation. It helps reduce indigestion, bloating and constipation. 

For those who are sick, we can serve this hot rice gruel mixed with just a tablespoon of buttermilk and salt. Plain, salted lemon or lime pickle is an excellent combination for those convalescing.