“Pejje Jevana: Kani Tambado Ukdo Tandul ani Kirlailele Mooga Pejja (Kerala Broken Red Matta Rice and Sprouted Green Gram Porridge)” served with Teppal Gooli (Sichuan Pepper Chutney), Limbiya Kanchi (Lemon Salt Preserve/ Brine/ Pickled), Toop (Ghee), Loshney Oodi (Garlic Fryums) … this Pejja/ kanji/ ganji oota/ porridge tastes heavenly topped with a little bit of ghee and is also healthier in protein level with addition of sprouts …. do try this one out with kani red boiled rice available in almost all Kerala/ southern stores or now they are available online too … life is much easier now, with purchasing facility at fingertips, Isn’t it ??? so no excuses when it comes to health … Yummilicious ….
** Pejja/ Rice Porridge; I have often mentioned that this is one of the healthiest dish despite the starch content in it, something our ancestors endorsed and depended upon for a healthy long life. During childhood when we had summer holidays Amma always prepared pejja to be served at mid morning as we played a lot outdoors and always felt hungry. I have written a lot about this kani kerala red matta rice used to prepare pejja, to which I will share a link at the bottom of this recipe where in you can go through in detail.
** Addition of sprouts, methi seeds, veggies etc. are all individual choices, nevertheless it increases the protein level which is healthy. I too learned about it recently as Amma always served with bhaji, kanji, nonche, fries etc. along with plain rice pejja and never with addition of anything in the pejja itself. Pejja being our favorite is something I always depend upon to have for a few days when either the stomach is upset or there have been heavy meals for continuous days, this balances them all, off course when relished in limits.
** Sharing my very simple method of preparing this pejja, using pressure cooker for “Kani Tambado Ukdo Tandul ani Kirlailele Mooga Pejja (Kerala Broken Red Matta Rice and Sprouted Green Gram Porridge)” ... My style, do try this one out with kani rice available in almost all kerala/ southern stores or online … trust me you will never regret purchasing it as you can use it in preparation of dosas too …
** Note : There is nothing elaborate recipe as such for preparation of pejja/ kanji/ ganji/ porridge and trust me you can never go wrong if you just keep a few thoughts in mind while preparing them, the most important being water as for red rice you need more quantity of the same, again if added too much then too it becomes a problem with kani rice unlike the whole red rice, wherein you can drain excess water. That is not healthy as all then nutrients get drained away in doing so, so judgment is necessary, but not difficult with practice, so go for it and have a healthy lifestyle.
** You will need about 1 cup of “Kani Tambdo Ukde Tandul/ Kerala Matta Broken Red Boiled Rice/ Kani Laal Ukda Chawal” and 1 cup of “Kirlailele Moogu/ Sprouted Green Gram” for this recipe. I have shared the method of sprouting elsewhere so will be sharing the link to it at the bottom of this recipe, you may browse through the same if newbie, you need to prepare them 2 days before for use.
** Just wash about 1 cup of Kani Tambdo Ukde Tandul/ Kerala Matta Broken Red Boiled Rice/ Kani Laal Ukda Chawal, washing the grains well with hand and drain off the water. Wash about 3 times in clean water, to get a clear washed rice kani. Now put the same in pressure cooker along with 4 cups of water and pressure cook on medium flame to 2 whistles. Let the pressure drop on its own and then open the lid and keep this ready aside.
** In a thin bottomed stainless steel vessel or kadai add in the prepared "Kirlailele Moong/ Sprouted Green Gram" after rinsing well in plenty of water. Add about 2 cups of water and bring to a boil, let boil for 5 minutes and then lower the heat to minimum and let cook for another 5 minutes. Add in the pressure cooked kani rice and mix well, taking care to see that there are no lumps in the cooked rice.
** Add in more water if desired to bring to a thick pouring consistency as that of pejja and cook for another 5-10 minutes, till it has turned soft in texture and thick in consistency. Add in Salt/ Namak/ Meeta to taste as per individual choice and mix well just before serving the pejja. In case the prepared and kept pejja/ porridge has thickened out too much as it happens often if left to rest, do not worry, you can add in required quantity of hot boiling water and mix well, check salt and add if necessary just before serving.
** “Kani Tambado Ukdo Tandul ani Kirlailele Mooga Pejja (Kerala Broken Red Matta Rice and Sprouted Green Gram Porridge)” is done and ready to be served. You will get a mushy thick textured pejja/ gani/ kanji/ porridge as shown in picture, best relished steaming hot with any side dish of your choice. However, do remember top it with a generous dollop of fresh homemade toop/ ghee while serving.
** I served with “Teppal Gooli (Sichuan Pepper Chutney), Homemade Limbiya Kanchi (Lemon Salt Preserve/ Brine/ Pickled), Toop (Ghee), Loshney Oodi (Garlic Fryums)” and it was a wonderful tummy filling lunch for sure. I have shared the links to recipe of both chutney gooli and kanchi below, you may try it out in your home and enjoy in the same combo if desired. As for Oodi, these are sun dried items deep fried when needed to be served. It is easily available in Mangalore stores.
** These days even nutritionist and doctors suggest sipping on hot porridge in place of heavy meals, as the gruel part too is very tasty and full of nutrients. You can serve it with simple veggies as side dish too. Kismuri a dry salad type of dish prepared with papad for instance tastes excellent along with it. There are many more ways in which you can relish it for example even for lunch you can just replace cooked rice with pejja and relish along with all side dishes and it tastes wonderful. There are many combos already shared in the blog, plz. check and try them out.
** This is one of the simplest method of preparing and relishing pejje with addition of sprouts. There are many more mix and match porridge done with inclusion of lentils, leafy veggies or topped with fish, egg etc. I will prepare and share them as and when I prepare them, as we are fast approaching winter and that’s the time when you love having this meal the most. So stay tuned to my blog and please try them out and not just browse through, the sole purpose of writing so much is to lure all my readers to lead a healthier lifestyle.
** For more choices of “Pejje Jevan”, just browse through the link given below ….
** You can also check out on the link given below for more details on broken red matta rice/ kani tambado ukdo tandul which includes the pejja method with just kani too ….
** For the “Method of Sprouting Beans” please follow the link given below …
** For the recipe of “Teppala Gooli (Sichuan Pepper Chutney)” shared in the picture above, please follow the link given below …
** For the method of preparing “Limbiya Kanchi/ Brined Lemon”, please follow the link given below …
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