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Saturday, March 04, 2017

Parippu Kanji

BM # 74 Week 1
Theme : Festival recipes
Recipe : Parippu kanji

I was talking to a friend a few days back about how interesting it is that we have such a huge list of fasting foods in our culture. We never truly go hungry, because even when we are 'fasting', we are actually 'feasting' on the delicacies that are prepared specifically to be eaten during the fasting period.
This kanji is one such dish that is prepared during Sivaratri in Kerala Iyer households.


What you need:
Split yellow moong dal - 1/2 cup
Jaggery - 1/2 cup, powdered
Milk - 2 cups
Cardamom powder - a pinch

In a pan, dry saute the moong dal over a low flame until it turns reddish. Add 2 cups of water to the roasted moong dal and cook in a pressure cooker until it is well cooked and mushy. Mash it well with a ladle. Add the jaggery powder and cardamom to the cooked dal and keep stirring over a low flame until the jaggery is completely melted. Switch off the heat and stir in the milk.
Serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

7 comments:

vaishali sabnani said...

In North the kaanji is fermented water, so this is a surprise pack for me . Looks great.

Gayathri Kumar said...

That is a nice fasting meal. Looks so much like the paruppu payasam we make...

Srivalli said...

Yes I have always felt that way, especially after I did a AtoZ Maharastrian sweets, where they had so many upwas sweets, it felt as if one can go fasting forever if one gets to eat like that..:)..nice Kanji, never heard about this before..

Amara Annapaneni said...

Never heard of it, thanks for introducing me to a new dish.

Harini-Jaya R said...

It is more like payasam right?

Priya Suresh said...

Super delicious kanji, interesting one with moongdal. Different one from the usual kanjis.

Archana Potdar said...

One lady commented ekadashi double khashi. On fasting days you eat double. This one proves the point. It's yum