Wishing all my friends and readers who celebrating Vishu, a happy and Prosperous Vishu. May this new year brings all the happiness you looking forward too.
Today is Vishu, as we are used to seeing Vishukkani during the wee hours of the morning. Once Vishu kani is over then there will traditional feast, Sadhya. I am going to making only few dishes as we are not having our Vishu lunch but for a change a Vishu dinner because hubby is working and little one is going to have a field trip. I made this Kalan and Vishu kanji this weekend.
Since there is not much kanji lovers in my house, I have to finish it, but Kalan everybody takes part in finishing it. I always wondered what the differences are between Kalan and Pulissery as both are yogurt based curries and tastes almost similar. Only difference I found that for Kalan is thick compared to Pulissery and Kalan is made by boiling the yogurt for long time. Pulissery is more watery and yogurt is not boiled for too long. Both can be made with vegetables and fruits. Some time I found both Kalan and Pulissery are interchangeable too. Like this recipe where yougrut is not boiling for long time still it is named as Kalan.
I made this Mampazha Kalan /Vishu Kalan using ripe mango and cucumber. I found the recipe in Vanitha magazine, however I didn’t have jackfruit seed as mentioned in the original recipe, so skipped it. It is really delicious; you can eat an entire bowl of rice using this Kalan. Only need side dish like a thoran to go with it.
For making Mampazha Kalan, we need to cook the mango and cucumber with turmeric and salt. Then add a ground paste coconut, cumin, green chili and peppercorns along with thick yogurt. And boil for another minutes and add seasoning that’s all.
As I mentioned earlier, I wanted to try this Vishu kanji for long time as it is one of the traditional dish of central and northern part of Kerala. This porridge/kanji is usually served only once in year during vishu. As this However in my house there is not much kanji lovers, my hubby is like that you are making kanji don’t ask me to eat it. Kids will follow Papa. So I know that I have to cook very little. So made with 1/3 cup parboiled rice, for sake of easy cooking I used broken par boiled rice and 2 tablespoon of raw rice and ½ cup of thick coconut milk, 3 tablespoon of Rangooni val beans/puliavarakka/ mocha kottai/field beans and 2 tablespoon of grated coconut. If you want you can use equal amount of rice to make kanji also increase the amount of puliavarkka. I read that in Ernakulum side, central part of Kerala people like to eat their vishu kanji sweet, so their preparation is different, they use parboiled rice, raw rice, vanpayar/ small red kidney beans and jaggery along with cashews and cardamom. Were as in the Palakkad region Vishu kanji is salty. I made salty version of Vishu kanji. It delicious if you are kanji lover you will enjoy it.
Because of the addition of roasted crushed field beans and grated coconut this kanji has a great nutty taste with hint of sweetness from the coconut milk. It will great with this Mampazha Kalan and side dish or your choice.
Here comes the recipe.
- 3 no of ripe mango chopped into cubes
- 1 cucumber chopped into cubes
- ¾ teaspoon salt or to taste
- ¼ teaspoon turmeric powder
- 1 cup coconut grated
- 7-10 peppercorns
- 2 no Red chili
- 1 green chili
- ½ teaspoon cumin seeds
- 1 cup yogurt/ curd
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 10 no curry leaves
- ⅓ cup broken boiled rice( I used broken matta rice/ podiyari)
- 2 tablespoon of raw rice (I used long grain rice)
- 3 tablespoon of puliavarakka/ field beans/ Rangooni val beans
- ½ cup thick coconut milk
- 2 tablespoon grated coconut
- 4 cups of water
- In a bowl add chopped mango and cucumber and 31/2 cup of water along with turmeric powder and salt and cook until vegetables and fruits are soft to touch.
- In a blender grind coconut,1 red chili, green chili, cumin seeds and peppercorns with ½ cup of water and then add yogurt and beat one time to get uniform mixing.
- Add this ground paste to cooked mango and cucumber and boil for 1 minute.
- In a small skillet heat coconut oil and add mustard seeds, fenugreek seeds and red chili and curry leaves, once mustard seeds starts spluttering remove from the fire and add to cooked curry.
- Enjoy with rice or kanji
- In a thick bottom pan add broken boiled rice/podiyari , raw rice and cook with 3 and ¾ cup water. While it is cooking roast the puliavarakka and crushed it into coarse powder.
- Once the rice is half cooked add crushed puliavarakka/ filed beans and cook once again. When it become ¾th done add ¼ cup thick coconut milk and ¼ cup water, salt and cook until the rice is fully done.
- To this add ¼ cup thick coconut milk and bring it to a rolling boil and switch off.
- Serve with grated coconut on the top.
- Enjoy with any spicy curry.
- • If you want you can use rose matta rice not the broken boiled rice/ podiyari then cook raw rice and rose matta separately.
- • You can also increase the amount of puliavarkka/field beans
- • You can also use equal amount of both rice, then increase the amount of coconut milk also.