Salty Kanchi (Spicy Kanchi)

Coconut Milk

1 Cup Coconut, Chopped (1/3 Cup Coconut per serving)

2 Cups Water

Grind coconut with equal amount of water, blend until the coconut is smooth.

Add remaining water and filter in nut milk bag to make coconut milk.

Yields: 2 and 1/4 Cups Coconut Milk

Note: 

Spicy Coconut Milk

1 Cup Coconut, Chopped (1/3 Cup Coconut per serving)

2 Cups Water 

2 Green Chili 

Grind coconut with equal amount of water and green chili, blend until the coconut is smooth.

If you are making spicy coconut milk by adding green chili, remember not to add any black pepper powder to the kanchi.

Mint Flavored Coconut Milk

1 Cup Coconut, Chopped (1/3 Cup Coconut per serving)

2 Cups Water

15 Mint Leaves ( 5 Mint Leaves per serving) 

Grind coconut with equal amount of water and mint leaves, blend until the coconut is smooth.

Spicy Mint Flavored Coconut Milk, 

1 Cup Coconut, Chopped (1/3 Cup Coconut per serving)

2 Cups Water

15 Mint Leaves ( 5 Mint Leaves per serving) 

2 Green Chili 

Grind coconut with equal amount of water and green chili, mint leaves, blend until the coconut is smooth.

If you are making spicy mint flavored coconut milk by adding green chili, remember not to add any black pepper powder to the kanchi.

Cook the Grain

1/2 Cup Grain

2 and 1/2 Cups Water (1:5 ratio; Grain to Water ratio)

1 Big Garlic Clove, Grated

Wash grain several times in water and drain the water.

In Cooker

Add grain, water and garlic in cooker. Cook for 3 whistles, simmer and wait for 1 more whistle, switch off the stove and allow it to cool completely.

In Pan

Add grain, garlic, water in a pan, close the pan, cook for 5 minutes in high, open the pan and reduce the heat to medium and cook for 5 minutes, reduce the heat to low and cook for 5 more minutes.

Must Add-ons

1 Tsp Salt

1/2 Tsp Black Pepper Powder (If the coconut milk has green chili, don't add any black pepper) 

2 Cups Coconut Milk 

Mix salt, black pepper and coconut milk to the cooked grain.

Optional Add-ons

2 Tbsp Cilantro, Chopped

1/2 Tsp Ginger, Grated

1/4 Cup Carrot, Grated

Add whatever you have in hand to the kanchi.

You can add finely chopped Curry Leaves and finely chopped Onions. I don't get Organic Curry Leaves, so I don't add curry leaves. I am scared of getting bad breath, if I add raw big onion to the Kanchi, so I am not adding.

Kanchi with Plain Coconut Milk

Kanchi with Spicy Mint Coconut Milk

Kanchi with Mint Coconut Milk

Kanchi with Spicy Coconut Milk

Source: Dr. Nivetha, owner of Padmasoorya Naturopathy and Yoga Hospital

Yields: 4 and 1/2 Cups Kanchi

Serves: 2 to 3

Note: Good with Chutney or Boiled Sprouted Salad or Half Boiled Carrot Salad

Taste Note: Taste AWESOME.

Grains to prepare Salty (or Spicy) Kanchi

1. Kuthiraivali
2. Varagu
3. Samai
4. Thinai
5. Panivaragu
6. Kambu, Borken
7. Rice, any of the following Rice, Broken
1. Karuppu Kavuni
2. Mapillai Samba
3. Bamboo Rice
4. Brown Rice
5. Black Rice