Paal Kanji, an easy to make delicious South Indian breakfast porridge. Usually, this kanji is made with rice, but in this recipe i have used millet(samai) and it tastes as good as rice porridge.
While i grew up, this kanji was a part of our breakfast mostly on weekend breakfast. Amma used to make this on weekend mornings especially on the days when afternoon lunch would be a non-veg feast.
It makes the morning breakfast as light as well as healthy. Whenever she asked us whether this kanji was ok for us and i was happily nodded 'yes' to every SINGLE time, on those days, i ran miles away from Idli which was the typical morning breakfast at our home !!! How time changes, right ? Now, idli is one of my favourites!
In our family, on the fifth month of a woman's pregnancy, this paal kanji(made with rice) is made by the girl's family to treat her. On one auspicious day, the girl's family and her close relatives visit the girl's in-laws place. All the close relatives from in-laws side and also the neighbours are invited to that day.
Together, they make this paal kanji along with paal kozhukattai on one auspicious day and distribute them to all the near and dear ones along with a piece of jaggery(achu vellam) to share their happiness !!
Ok, coming to today's recipe, i ditto followed the Amma's recipe but i have used millets instead of rice, that's all. In our home, we used to have this paal kanji with some jaggery/palm jaggery. One sip of kanji and one bite of jaggery, that's how we eat :-). But for the savory version, you can have it with pickles.
Without further delay, let's check out the recipes, but if you want to know what i have prepared for past 3 days under Whole Grains, here they are
Day 1 - Kambu Koozh
Day 2 - Millet/Samai Puliyodharai
Day 3 - Millet/Kuthiraivali Upma
Day 1 - Kambu Koozh
Day 2 - Millet/Samai Puliyodharai
Day 3 - Millet/Kuthiraivali Upma
Samai Paal Kanji
Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: Indian
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ingredients
Millet - 1/2 cup
Water - 1& 1/2 cup
Cumin seed - 1 tsp
Fenugreek seed - 1/2 tsp
Milk - 1 to 1&1/2 cup
Salt - to taste
Millet - 1/2 cup
Water - 1& 1/2 cup
Cumin seed - 1 tsp
Fenugreek seed - 1/2 tsp
Milk - 1 to 1&1/2 cup
Salt - to taste
Take the millet in a pressure cooker, wash it twice and add the water. Put it on the flame.
Add the cumin seed, fenugreek seed and salt into the millet.
Cover the pressure cooker with lid and cook it for 3 whistles.Once the pressure released from the pressure cooker automatically, open the lid and slightly mash the millet with the ladle.
Heat the milk till it comes to boil and then add into the millet and mix well.
Tada, Samai Paal Kanji is ready to serve. Serve it with jaggery/palm jaggery or pickle.
- Adjust the consistency of kanji as per your liking. The given measurement yield spoonable kanji, If you want drinkable kanji, add more water or milk as per your liking.
- Cumin and fenugreek seed give great flavor to the kanji.
- In addition to cumin & fenugreek, a few garlic gloves can also be added.
- The kanji tends to thicken quickly, so add milk just before serving.
- Since we like to have with jaggery, i have added only 1/2 the amount of required salt.
I never knew about the ritual with paal kanji / kozhukattai! Nice to read about it. I have made more kanji and this one is very new to me. Bookmarking it to try.
ReplyDeleteI guess only certain community in south tamilnadu follows these rituals, so it may not be known to many outsiders, PJ. Thanks, try and let me know how you like it.
DeleteLovely tradition we have na, we dont do this way, but still we have some rituals to follow during the pregenancy period. Kanji looks lipsmacking..
ReplyDeleteYep, those are lovely tradition,Priya. Thanks.
DeleteWow! that is very interesting tradition with paal kanji. This looks very good.
ReplyDeleteThanks Harini
DeleteI am totally new to these customs and interesting to read on it. The kaanji sounds great, I am sure both the versions would be lovely, though I prefer the savory one.
ReplyDeleteCertain community in south tamilnadu follows these customs, so it may not be known to many outsiders, Vaishali. Thanks and I prefer sweet one :-)
Deletewow that is so nice of to share your childhood fav recipe, and a very interesting tradition .. The saamai kanji does surely look like a nod your head yes kind of breakfast, in the morning it is so filling and quick to drink one. semma kanji throughly enjoying your millet series !!
ReplyDeleteThanks Manjula
DeleteI have never tasted paal kanji, but I used to run a mile away when my mom made kanji. This version of kanji looks too good. And the millets make it extra special..
ReplyDeleteThat is a very interesting kanji with millets and milk. Looks so comforting, hearty and delicious.
ReplyDeleteYes, Pavani,One comforting porridge it is !!!
DeleteI make it in the similar way it is more filling and easy to prepare!!
ReplyDeleteYep, one easy fix for breakfast!!!
DeleteNever knew about that traditional. Love all these rituals... :-) Using millet as rice alternative is amazing. Great share Sandhiya
ReplyDeleteThanks Vidhya.
DeleteVery nice to read about such traditions and the food related to it..The kanji looks and sounds so good!
ReplyDeleteThanks Valli.
DeleteI like this savory porridge or kanji. It looks really delicious. Nice to read about different traditions which are related to food.
ReplyDeleteThanks Mayuri
DeleteSo
ReplyDeleteMany lovely traditions acrOSS India right ! Never heard of this kanji with paal kozhukattai. Must be really delicious
Yep, so many lovely tradition. Thanks Kalyani
DeleteSamai kaanji sounds like a refreshing and tasty dish to start the day.
ReplyDeleteNice to read about the ritual dear, paal kanji looks droolicious! I love mullet kanji’s I have made more kanji but this must be totally different would love to try it sometime!
ReplyDeleteI absolutely love the color of your paal kanji. Recently one of my friend posted a similar recipe in our fitness group for breakfast and said that it is common in their region. So interesting to read about different cultures and food habits. This is such a great way to start the morning.
ReplyDeleteThat is an interesting recipe with millet.
ReplyDeleteVery unique and new recipe for me... Love to know more about this cuisine.
ReplyDelete