Authentic Kanji Recipe – Rice & Red Cow Peas with Coconut Milk

Last Updated on 5 months ago by Neha Deshmukh

Authentic Kanji Recipe – Rice & Red Cow Peas with Coconut Milk

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Kanji. It’s a comforting, subtly sweet, and incredibly nourishing dish from South India. I remember my grandmother making this for us during festivals, and the aroma alone would fill the entire house with warmth. It’s a simple dish, but packed with flavour and tradition. Let’s get cooking!

Why You’ll Love This Recipe

Kanji is more than just a meal; it’s a hug in a bowl. It’s perfect for a light lunch, a comforting dinner, or even a festive breakfast. The combination of rice, red cow peas (vanpayru), jaggery, and coconut milk is just divine. Plus, it’s surprisingly easy to make! You’ll love how quickly it comes together and how satisfying it is.

Ingredients

Here’s what you’ll need to make this delicious Kanji:

• 1 cup raw rice (approximately 180g)
• 1 ½ – 2 cups vanpayru (red cow peas/brown beans) (approximately 200-250g)
• ¾ cup jaggery (approximately 150g)
• 1 tablespoon ghee (approximately 15ml)
• 2 cups coconut milk (approximately 480ml)
• 4.5 cups water (approximately 1065ml)
• 1 teaspoon roasted cumin powder (approximately 5g)
• 1 teaspoon ground ginger (approximately 5g)
• ½ teaspoon cardamom powder (approximately 2.5g)
• 2 tablespoons coconut pieces (approximately 15g)
• 10 cashew nuts (roasted)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Vanpayru (Red Cow Peas): These little beans are a powerhouse of nutrition! They’re a great source of protein and fiber. Vanpayru is traditionally used in South Indian cooking, especially in Tamil Nadu and Kerala. You can usually find them in Indian grocery stores, sometimes labelled as ‘red cow peas’ or ‘brown beans’.
• Jaggery: Jaggery is unrefined sugar, and it adds a beautiful, complex sweetness to the Kanji. There are different types – darker jaggery has a more molasses-like flavour, while lighter jaggery is milder. I prefer using a darker variety for a richer taste.
• Coconut Milk: You can use fresh or canned coconut milk. Freshly squeezed coconut milk is amazing if you can get it, but canned works perfectly well too. Opt for full-fat coconut milk for the creamiest Kanji. The fat content really contributes to the flavour and texture.
• Regional Variations of Kanji: Kanji isn’t a one-size-fits-all dish! In Tamil Nadu, it’s often made with more jaggery and a slightly thinner consistency. Kerala variations sometimes include a pinch of black pepper for a subtle spice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the rice a good wash until the water runs clear. Then, in a pot, combine the rice with 3.75 cups of water and 1 cup of coconut milk. Bring it to a boil, then reduce the heat and let it simmer until the rice is cooked through and soft – about 15-20 minutes.
2. While the rice is cooking, boil the vanpayru separately until they’re nice and tender. This usually takes around 30-40 minutes. Once cooked, drain the water and set aside.
3. Now, let’s make the jaggery syrup. In a separate pan, melt ¾ cup of jaggery with ½ cup of water. Heat gently until the jaggery dissolves completely. Strain the syrup through a fine-mesh sieve to remove any impurities.
4. Once the rice is cooked, add the jaggery syrup, cooked vanpayru, remaining 1 cup of coconut milk, and ½ cup of water to the pot. Stir well to combine.
5. Add the roasted cumin powder, ground ginger, and cardamom powder. Give it another good mix and let it simmer for about 5-10 minutes, allowing the flavours to meld together.
6. Finally, stir in the remaining coconut milk and remove the Kanji from the heat.
7. In a small pan, heat the ghee over medium heat. Add the coconut pieces and fry until they turn golden brown and fragrant.
8. Pour the Kanji into bowls, garnish with the toasted coconut and roasted cashew nuts, and serve warm.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Kanji:

• Achieving the right consistency: You want the Kanji to be creamy and slightly porridge-like, not too thick or too watery. Adjust the amount of water accordingly. If it’s too thick, add a little more water.
• Balancing sweetness: Jaggery sweetness can vary. Start with ¾ cup and taste as you go. You can always add a little more if you prefer a sweeter Kanji.
• Proper cooking of Vanpayru: Make sure the vanpayru is cooked until completely tender. No one likes crunchy beans in their Kanji! Soaking the vanpayru for a few hours before cooking can help speed up the process.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Kanji: Simply substitute the ghee with a plant-based oil like coconut oil or sesame oil. It works beautifully!
• Gluten-Free Kanji: Good news! Kanji is naturally gluten-free.
• Spice Level Adjustment: If you like a little heat, add a pinch of black pepper to the Kanji while it’s simmering. My friend loves this addition!
• Festival Adaptations: During Pongal or Onam, some families add a little bit of milk and ghee for an extra rich and festive Kanji.

Serving Suggestions

Kanji is delicious on its own, but you can also serve it with:

• A side of papadums
• A simple vegetable curry
• A dollop of yogurt

Storage Instructions

Leftover Kanji can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water or coconut milk to loosen it up.

FAQs

Let’s answer some common questions:

• What is Kanji and where does it originate from? Kanji is a traditional South Indian dish made with rice, lentils or beans, and coconut milk. It’s believed to have originated in Tamil Nadu and Kerala.
• Can I use a different type of bean instead of Vanpayru? While vanpayru is traditional, you can experiment with other beans like moong beans or chana dal. The flavour will be slightly different, but still delicious.
• How can I make Kanji ahead of time? Yes! You can cook the rice and vanpayru ahead of time and store them separately in the refrigerator. Then, simply combine everything with the jaggery syrup and coconut milk when you’re ready to serve.
• What is the best type of rice to use for Kanji? Short-grain rice like sona masuri or ponni rice works best as it gets nice and creamy.
• Can I adjust the sweetness level in Kanji? Absolutely! Feel free to adjust the amount of jaggery to your liking.
• Is Kanji a healthy dish? Yes! Kanji is a nutritious and easily digestible meal. It’s a good source of carbohydrates, protein, and fiber.

I hope you enjoy making this comforting and flavourful Kanji! Let me know in the comments how it turns out for you. Happy cooking!