Vishu Kanji is breakfast porridge traditionally made to celebrate the start of the new year. Rice and beans are cooked together for desired consistency. Coconut milk adds a little richness and body to the dish. This version is sweetened lightly with jaggery.
Diet Gluten Free, Hindu, Vegan, Vegetarian
Keyword 3 ingredient, Dairy Free, Rice and beans porridge
Prep Time 5minutes
Cook Time 20minutes
Total Time 30minutes
1/4CCow Peas / Vanpayar Notes
1/3CGrated JaggerySee Notes For Substitutions
1/4CCoconut MilkThick Cream
4 - 5 CWater
1/2 CGrated Coconut
Soak the beans in plenty of water for 30 minutes or overnight.
Wash and drain the rice/s. Soak the jaggery in warm water and set aside.
Stovetop pressure cooker
Add the drained beans and 1 cup water and cook uncovered for 5 minutes.
Add the rice to the pressure cooker, along with 3 cups of water and a pinch of salt.
Cook till done - (2 whistles ) - a little longer than the recommended cooking time for rice.
Add the drained beans and 1 cup water and cook in sauté mode for 5 minutes. Add the rice and 2 cups of water. Cook for 5 minutes under high manual pressure setting.
Finishing the dish
Once the pressure is released naturally, open the lid. Mix the contents and add salt, ginger, and cumin powder. Heat on low and add the coconut milk. Mix well bring the contents to a simmer.
Add the jaggery water. Mix, taste and adjust. Bring to a slow simmer, sprinkle the grated coconut on top, and turn off the heat.
Unakkalari is sometimes available in Indian grocery stores.
If unakkalari is not available use all raw rice or a mix of raw and parboiled rice.
Asuki beans, mung beans, butter beans, Anasazi, or pinto beans can all be good substitutes for cow peas in this dish.
Dark brown sugar or brown sugar with few drops of molasses or Mexican piloncillo can be substituted for jaggery.
If using fresh coconut milk - cook the rice and beans in the thin coconut milk and use the thick milk towards the end to adjust seasoning.
For a thinner, soupy consistency add more water along with jaggery and coconut milk.
Adding freshly toasted and crushed cumin seeds adds more depth of flavors to the dish.