Tribal/village Tamil Nadu recipe — Irula tribal thin red rice gruel — morning meal of the Irula community in Nilgiris.
Ingredients
- Irula tribe red rice porridge as main ingredient
- Minimal oil (sesame or coconut)
- Salt to taste
- Basic tempering — mustard, curry leaves
- Coconut or tamarind if required
Method
Gather forest ingredients: Irula kanji is a traditional preparation of the Irula tribal community. Gather 2-3 types of forest tubers or yams available — elephant yam, colocasia, or any available root vegetables. Wash and peel.
Cut tubers: Cut into medium pieces.
Cook tubers: Boil cut tubers in water with a pinch of turmeric and salt until completely soft.
Make porridge base: Add 1 cup rice flour or broken rice to the boiling tuber water. Stir to make a porridge.
Cook together: Cook on medium heat stirring 8-10 minutes until a thick kanji (porridge) forms.
Make wild herb tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add wild herbs or curry leaves, green chillies and garlic cloves.
Add shallots: Add 8 sliced shallots and fry until golden.
Pour tempering: Add the tempering into the kanji. Mix well.
Add coconut: Stir in 3 tbsp freshly grated coconut.
Serve: Adjust salt. Irula kanji is a nourishing forest porridge. Serve warm with any pickle or chutney.