Red Rice Kanji

Ingredients

• - 2 cups rice rice
• - 400g red rice porridge
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp ghee
• - Whole spices
• - Fresh mint and coriander
• - Salt to taste

Method

1. Wash red rice: Wash 1.5 cups Kerala red rice (matta rice) in several changes of water until water is less cloudy. Soak 30 minutes.
2. Cook rice: Drain soaked rice. Cook in 8 cups water — red rice needs more water than white rice. Bring to a boil and cook 25-30 minutes until very soft and the grains burst open.
3. Strain excess water: Drain excess water through a colander and save it.
4. Make kanji: Return the cooked red rice to the pot. Add enough saved cooking water to make a porridge-like consistency — the kanji should be quite thin.
5. Season: Add salt to taste.
6. Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and 2 sprigs curry leaves.
7. Add shallots: Add 8 sliced shallots to the tempering. Fry 5 minutes until golden.
8. Add tempering: Pour the sizzling tempering into the kanji. Mix well.
9. Adjust consistency: Add more water if too thick. Red rice kanji should flow easily from a ladle.
10. Serve: Red rice kanji is highly nutritious. Serve warm with papad, pickle and buttermilk on the side.