![]() The irony was that my MIL was oblivious of the fact. ![]() I have to mention that my husband and my FIL used to escape this Kanji routine stealthily and end up having their breakfast at Annapoorna Gowrisankar. It is a common scenario as in every Malayali household to cook Kanji for breakfast, and it was also a routine at my husband's place. Least unaware of the comforting and all the more filling nature of the dish. My thought was would anybody go to a restaurant to eat Kanji, but to my surprise I found people flocking around these shacks for Kanji & Kappa. ![]() I had always thought what is so special about the dish that they are selling it in restaurants. Even if I am sick, I would somehow skip it by nibbling a Slice of Bread, but never Kanji.Įn route to Sabarimala with my Dad, I had seen small shacks flaunting their special dish Kanji Kappa(Rice Porridge and Tapioca stir-fry). My father has kanji for his breakfast, but my mother caters different versions, like Paal Kanji, Gothambu Kanji(Broken Wheat Porridge), Pazhangkanji etc., But I don't even remember a day eating Porridge. What fancied me at that age was not the Kanji, but the beautiful Plavila Kumbil.Īt my mother's place, Kanji has and has been a part and parcel of our day-to-day life. He would eat it out with a Plavila Kumbil, so-called Organic spoon of these days, a simple ready to use spoons made out of Jackfruit leaves. My Grandfather eating his glorified breakfast - Kanji in his prestigious Black rimmed Pinjaanam (a Porcelain Bowl). My vague and first memory of Kanji starts at my Grandmother's place. Though I have quite a lot of memories and anecdotes related to Kanjiyum Payarum, I am not a big fan of this humble dish. Pappadam can be deep-fried in Coconut oil for an authentic flavour, or just dry roast the Pappadam over direct flame for Chutta Pappadam. Payar usually comprises Green Moong Bean/Red Bean Stir Fried with mild seasoning and grated coconut, Chammanthi is Kerala style dry spicy condiment prepared with coconut, mango, onions, Green chillies/dry chillies or dried shrimps. Kanjiyum Payarum, Chammanthiyum(Spicy Condiment) pinne Chutta Pappadavum. Either had as a breakfast or as a dinner. It serves best as a simple and soothing food to rejuvenate a tiring day. Though light to stomach, it is loaded with energy boosting elements to give you all the strength for the toil of the day. Kanji is a simple Rice Gruel or Rice Porridge, a common and daily food of every Malayali.
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