Malayali’s Kanji or Kangee is the best when made with our traditional “matta” rice - the plump, brown- streaked parboiled variety. The Chinese have their infinite varieties of congee, of course. We have too! With our innumerable chutneys, chammanthis, tamarind based, mango, coconut based .... the list goes on. Then there are the bean lentil varieties. And the pickles. The salted dried fish and shrimp stir fried with spices and onion and such, or just plain. The salted dried meat. The fresh beef or mutton stirfries, hot and sour fish in again various sauces.... And of course, the chuvannulli neyyil mooppichathu! ( small red onions sautéed in ghee). Or with Kerala pappadam. And then there are the seasonal kanjees made with other grains and herbs and pulses.
The rice in these pictures is not matta, but the parboiled variety that we buy here. And didn’t have the small red onions for the chammanthi. So used regular onions.
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Kanji with yogurt, kondattam - a fried dried yogurt chili, dried red bean mezhukkupuratti, onion- green chili in coconut oil
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| Kerala braised mutton stirfry |
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| Kanji, onion-ghee, beef varattiyathu |
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| With buttermilk curry |
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| Hot Dried red pepper - tamarind chammanthi |
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| Classic kanji payaru |
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