Vishu Kanji Recipe

Vishu Kanji is a comforting and filling porridge made with rice, coconut milk, and field beans. People across Kerala make this dish every year on Vishu day, and it has become one of those meals that bring a festive vibe to the table. This kanji feels light on the tummy but keeps you full for long. It’s mild, creamy, and has a nice nutty bite from the cooked beans.

This dish is perfect when you want something homey and non-spicy. It goes well on its own or with just a bit of pickle, coconut chutney, or even a spoon of ghee. Vishu Kanji is made using unakkalari (Kerala raw rice) which gives it a lovely traditional flavor and soft texture.

Jump to:

• About Vishu Kanji
• Vishu Kanji Ingredients
• How to make Vishu Kanji Step by Step
• Expert Tips
• Serving & Storage
• FAQS
• 📖 Recipe Card

About Vishu Kanji

Vishu Kanji is not like regular kanji made just with rice and water. This one has mochai, two types of rice, coconut milk and grated coconut — all making it taste rich but still easy to digest. It’s one of the oldest traditional meals for Vishu day, especially in Central Kerala homes. This kanji is more than just food; it’s part of the culture and memory of many households.

The mochai is dry roasted first and soaked, then cooked till soft. Both the unakkalari and raw rice are pressure cooked together till mushy. I usually grind the raw rice slightly, especially when using broken unakkalari, so both cook evenly. Coconut milk is added later and simmered just for a couple of minutes.

Some people also add a pinch of cumin seeds or a bit of pepper powder for a slightly different flavour. But the plain version is more traditional and gives that soft, festival-like feel. I remember eating this with just a dollop of ghee and pickle, and it used to be so filling and comforting.

I make this kanji when we want something easy for lunch or dinner. It’s not just for Vishu. If you have leftover coconut milk and some rice varieties, this is a great one-pot dish to make. And it keeps well for a day in the fridge too.

Vishu Kanji Ingredients

• Unakkalari Rice – This Kerala raw rice gives a special flavour and texture. I used broken rice as it cooks faster. You can also use rose matta rice.
• Raw Rice – Added with unakkalari to balance texture. I ground it slightly for even cooking.
• Mochai (Field Beans) – Dry roasted and pressure cooked till soft. It gives a nutty bite in every spoon.
• Coconut Milk – I used thick and thin coconut milk. Adds richness and smooth flavour.
• Grated Coconut – Added at the end for texture and fresh coconut taste.

Why This Recipe Works?

• This recipe is made with simple ingredients.
• It’s creamy and mildly sweet from coconut milk.
• This recipe has adds protein in it.
• It can be served as breakfast, lunch or dinner.
• Perfect for festival days or even as a light weekday meal.

Similar Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Carrot Mezhukkupuratti
• Kaya Mezhukkupuratti
• Vishu Katta

How to make Vishu Kanji Step by Step

1.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.

2.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.

3.Mix well and cook for 2 minutes, then add cooked mochai and cook for 2 minutes, the consistency should be slightly runny as it gets thick later. Finally garnish with grated coconut and switch off.

Serve hot / warm!

Expert Tips

• Roast first – Roast mochai till it turns little golden. It gives nice smell and helps it cook faster later.
• Soak & cook soft – Soak mochai nicely and pressure cook till soft. If not cooked well, it won’t mash into the kanji properly.
• Grind rice coarse – Don’t grind the raw rice too fine. Little coarse is best so it cooks even with broken unakkalari.
• Mash nicely – After pressure cooking rice, mash it well. Only then the kanji will be smooth and nice to eat.
• Coconut milk timing – Add coconut milk only after rice is cooked. Just simmer it for few mins, don’t boil much after adding.
• Check consistency – Keep the kanji slightly loose. It will get thick after cooling. If too thick while reheating, add little hot water.
• Bit ghee on top – If you like, add one spoon ghee while serving. Makes it more tasty and rich.

Serving & Storage

Serve Vishu Kanji hot or warm. You can eat it plain or with a small spoon of pickle, coconut chutney or spicy curry on the side. A drizzle of ghee also goes well on top. It’s soft and filling, so even a small bowl is enough to keep you full.

Leftover kanji can be stored in the fridge for a day. While reheating, add a little hot water to adjust the texture as it becomes thick after cooling. Reheat only what you need and don’t keep reheating the same portion again and again. Avoid freezing as coconut milk may split.

FAQS

1.Can I skip mochai?

Yes, but mochai gives texture and protein. You can use green gram or peas too.

2.What rice can I use if unakkalari not there?

You can use rose matta or just raw rice. Taste will change slightly.

3.Can I use readymade coconut milk?

Yes, just dilute if it’s too thick. Fresh gives better taste though.

4.Can I add vegetables?

Traditionally no, but you can add small pieces of carrot or pumpkin if you like.

5.Can I skip grated coconut?

You can, but it adds a nice bite and freshness. Better not to skip.

If you have any more questions about this Vishu Kanji Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Vishu Kanji Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card