Traditional Vishu Kanji
Traditionally in our home we prepare a grand feast involving Podiyari kanji in our homes:-
(Recipes of my wife Smt Jayalakshmi Ramachander)
Kanji (Main dish)
This is not the normal simple Kanji which is the main food of most of Kerala homes. Slight changes have been brought in by the Palakkad Brahmins.
Cook the needed Broken Par boiled rice (Podiyari) in water along with a small quantity of green gram dhal. The water should be more than what we add for making as rice . Add slight salt , a spoon of ghee and set aside .
This is served on the plate and hot water , kept boiling on the stove is added as per requirement .Some people keep adding some amount of ghee with every helping. It can be taken with spoon but in Kerala it is taken using Kumbil made by Jack tree leaf.
a.Cut in to cubes the following vegetables ash gourd,, raw mango, Chenai (yam) , vazhaikkai(banana) etc
b. Boil along with chilly powder and salt.
3.Grind coconut, green chilly(less quantity) and add to the vegetables when they are cooked
4. Season with raw coconut oil
This is a dish prepared by boiling horse gram(mudirai) along with either idi chakkai, or Vazhakkai or chow chow
Cook the vegetables along with horse gram adding slight chilly powder and salt.
Grind coconut and jeera and add when the gram and vegetables are well cooked .Add small quantity of jiggery
Season it with raw coconut oil
Grind raw mango, Coconut , green chilles and raw mustard. Add sufficient salt.
Thinly cut long pieces of coconut
Thinly cut long pieces of mango coated with salt.
You can prepare any of the payasams you like and also prepare curd rice to complete the lunch.
It has been our experience that this very simple food without any spices is liked by all people including youngsters.