Vishu Kanji is a popular, filling porridge made by mashing cooked rice with milk & added with cooked mochai. Vishu Kanji is healthy & nutty and commonly made on Vishu by Keralites. Vishu Kanji is stomach friendly comfort meal that can be relished as a wholesome meal or with spicy gravy, pickle, chutney!
Vishu falls on 15th April 2015 and this vishu kanji is traditionally made for vishu festival along with vishu katta.I will be posting vishu katta next week.Check out more vishu recipes that I posted earlier.Few months back, when I was clearing my fridge, I saw this unakkalari rice which I got for making paal payasam last year and it was kept untouched, so I started to search for recipes using it and landed up in this vishu kanji recipe.After that I’ve made this kanji 2-3 times as me and amma loved it soo much.Vishu Kanji is nothing but a very simple porridge made with a combination of rice varieties, mochai and coconut milk.The subtle flavour of coconut milk comes throughout while we eat this kanji. We chose to make this vishu kanji when it was lunch for just the 2 of us so made a vegetable curry to go along with it….Perfect lunch it was!
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📖 Recipe
Vishu Kanji
Ingredients
- 1/2 cup unakkalari rice
- 1/2 cup raw rice
- 1/4 cup mochai
- 2 cups coconut milk
- 1/4 cup coconut
- 3 cups water
- salt to taste
Instructions
- Dry roast mochai till golden, soak in hot water for an hour.
- Pressure cook for 3-4 whistles or until soft.Set aside.
- Take raw rice and grind it coarsely.
- Rinse both the rice and pressure cook with 3 cups of water, required salt for 4-5 whistles till its mushy.
- Mash it well with a ladle. Then add coconut milk.
- Mix well and cook for 2mins, then add cooked mochai and cook for 2mins, the consistency should be slightly runny as it gets thick later.
- Finally garnish with grated coconut and switch off.
- Serve Vishu Kanji hot / warm!
Notes
- As the unkkalari rice I had was broken, I coarse grinded raw rice too to cook both rice evenly.
- I used 1 cup thick coconut milk and another thin coconut milk.
- Unakkalari is a special type of Kerala Raw rice which gives a unique flavour to the kanji. You can replace it with rose matta rice too.
How to make Vishu Kanji
- Dry roast mochai till golden,soak in hot water for an hr.Pressure cook for 3-4 whistles or until soft.Set aside.Take raw rice and grind it coarsely.
- Rinse both the rice and pressure cook with 3 cups of water,required salt for 4-5 whistles till its mushy.Mash it well with a laddle.Then add coconut milk.
- Mix well and cook for 2mins, then add cooked mochai and cook for 2mins, the consistency should be slightly runny as it gets thick later.Finally garnish with grated coconut and switch off.
Serve hot / warm!
Expert Tips
- As per the orginal recipe it was asked to cook both rice separately but I cooked it together but didn’t find any issues with it.As the unkkalari rice I had was broken, I coarse grinded raw rice too to cook both rice evenly.
- I used 1 cup thick coconut milk and another thin coconut milk.
- Unakkalari is a special type of Kerala Raw rice which gives a unique flavour to the kanji.You can replace it with rose matta rice too.
Meena Srinivasan
Hi Sharmi, Really a new variety recipe. This looks very yummy,
Please check this link, preparation steps photos are not published, some problem in the link, only able to read step 2 and a big gap- it says this photo is not available. One doubt, this can be prepared only with Kerala Rice? What is Rose matta rice – u mean the kaikuthal arisi or any special rice? Shall we try this with Kerala Matta Red Aval ?
SHARMILEE J
Updated the pic….Rose matta is a special type of Kerala rice
Vaishnavi
Hi sharmi, does this taste gud without salt or sugar? Since u r adding mochai i thought salt might be more appropriate
SHARMILEE J
Salt should be added for this recipe, I missed to write here, updated now 🙂
Vaishnavi
Hi sharmi, doez this taste gud without salt or sugar. Since u add mochai i thought salt might be more appropriate