Tribal/village Tamil Nadu recipe — Red rice kanji — the ancient Tamil healing food for illness and recovery.
Ingredients
- red rice gruel as main ingredient
- Minimal oil (sesame or coconut)
- Salt to taste
- Basic tempering — mustard, curry leaves
- Coconut or tamarind if required
Method
Wash sigappu arisi: Wash 1 cup sigappu arisi (red rice / mappillai samba or any red rice). Soak 30 minutes. Drain.
Cook red rice kanji: In a pot bring 5 cups water to a boil. Add soaked red rice and salt. Cook on medium heat 25-30 minutes stirring occasionally until the rice is very soft and porridge-like.
Mash some rice: Mash some of the cooked rice against the pot sides — this naturally thickens the kanji.
Adjust consistency: Sigappu arisi kanji should be a loose flowing porridge. Add more water if too thick.
Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies and 1 sprig curry leaves.
Add shallots: Add 8 sliced shallots to the tempering. Fry 5 minutes until golden.
Pour tempering: Add the sizzling tempering to the kanji. Mix well.
Add fresh coconut milk: Stir in half cup thin coconut milk for richness.
Season: Adjust salt.
Serve: Sigappu arisi kanji should be a flowing, pinkish-red porridge. It is rich in iron and very nutritious. Serve warm with papad and pickle.