Mappilai Samba Kanji

Method

1. 1

   Wash mappilai samba rice: Wash 1.5 cups mappilai samba arisi (a traditional red rice variety). Soak for 1 hour. Drain. If unavailable use any red rice.

2. 2

   Cook red rice: Pressure cook soaked rice with 5 cups water and salt for 4-5 whistles. Mappilai samba needs extra water and cooking time. The kanji should be quite soft and porridge-like.

3. 3

   Open and stir: Open the cooker and stir vigorously. Add 1-2 more cups water to loosen to a thick porridge consistency.

4. 4

   Make coconut milk: Blend half cup freshly grated coconut with 1 cup warm water. Squeeze and strain for thin coconut milk.

5. 5

   Add coconut milk: Stir in thin coconut milk. Cook on medium heat 5 minutes.

6. 6

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

7. 7

   Add shallots: Add 8 sliced shallots to the tempering. Fry 5 minutes until golden. Pour into the kanji.

8. 8

   Stir and mix: Mix the tempering through the kanji thoroughly.

9. 9

   Season: Adjust salt. Mappilai samba kanji should be a thick flowing porridge — deep reddish-brown in colour.

10. 10

    Serve: Mappilai samba kanji is a traditional Tamil Nadu nutritious porridge made from an heirloom red rice variety. Serve warm with papad and pickle.