Old Porridge (Kanji) Recipe: South Indian Village Breakfast

Old Porridge, or Kanji as it's affectionately known in South India, is a humble yet deeply satisfying breakfast staple, particularly prevalent in rural villages. This simple rice porridge, often cooked in large quantities, boasts a unique texture and subtle flavour that's both comforting and surprisingly versatile. Unlike its creamy Western counterparts, Kanji offers a slightly watery consistency, allowing the rice grains to retain their individual character while absorbing the essence of its accompanying spices. Its preparation, passed down through generations, involves minimal ingredients and a straightforward process, making it a perfect option for busy mornings. It's a testament to the resourcefulness of traditional South Indian cooking, transforming basic ingredients into a nourishing and delicious meal.

Kanji’s versatility shines through in its adaptability; it can be enjoyed plain, spiced with ginger and pepper, or enriched with a dollop of coconut milk and a sprinkle of curry leaves. To discover the simple yet rewarding steps involved in creating this authentic South Indian breakfast, let's delve into the detailed recipe below.

Tools Needed

  • Pot
  • Stove

Ingredients

  • name: Cooked Rice
  • amount: Leftover from a previous meal

Step-by-Step Instructions

Step 1. Prepare the Rice

  • Drain the water from leftover cooked rice.
  • Boil water in a pot.
  • Add the drained rice to the boiling water.
  • Boil the rice for a short time.
Drain the water from leftover cooked rice. [130.16]Boil water in a pot. [130.16]Add the drained rice to the boiling water. [136.56]Boil the rice for a short time. [138.879]
Prepare the Rice
  • Drain the water from the rice again, leaving it slightly moist.
  • Let the rice cool completely.
Drain the water from the rice again, leaving it slightly moist. [151.4]Let the rice cool completely. [155.2]
Prepare the Rice

Step 2. Rest and Ferment

  • Add a small amount of water to the cooled rice.
  • Cover and let it sit overnight or for at least several hours.
Add a small amount of water to the cooled rice. [160.4]Cover and let it sit overnight or for at least several hours. [162.319]
Rest and Ferment

Step 3. Enjoy!

  • In the morning, the porridge (kanji) is ready.
In the morning, the porridge (kanji) is ready. [190.159]
Enjoy!

Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe

Tips

  • Add salt to taste only in the morning, before eating. Avoid adding salt the night before as it can make the porridge sour.
  • For extra flavor, add onions, chilies, and coriander leaves.
  • Old porridge is believed to be nutritious and beneficial, especially for those who work physically demanding jobs.

Nutrition

  • N/A

FAQs

1. Can I use other types of rice for Kanji?

While traditional Kanji uses short-grain rice, you can experiment with other varieties. However, the texture might vary slightly. Short-grain rice is best for its soft, mushy texture.

2. How can I make Kanji thicker or thinner?

To thicken, use less water. For a thinner Kanji, add more water during cooking. You can also adjust the amount of rice accordingly.


So there you have it – a simple yet deeply satisfying recipe for Old Porridge (Kanji), a true taste of South Indian village life. This versatile breakfast is perfect for a quick and healthy start to your day, and easily adaptable to your preferences. Enjoy the comforting warmth and traditional flavours of this age-old recipe!