PAZHANKANJI

INGREDIENTS

One large bowl of leftover rice soaked in water overnight

FOR MASHED TAPIOCA

Tapioca-3 (thinly sliced) Grated coconut ½ cup Garlic pods 5 Green chillies 2 Cumin seeds 1 tsp Curry leaves 1 sprig Turmeric ½ tsp Red chilli powder ¼ tsp Salt, to taste

FOR PULISSERY

Grated coconut ½ cup Shallots 3 Ginger, one small piece Green chillies 3 Cumin seeds ½ tsp Turmeric ½ tsp Black pepper powder ¼ tsp Sour curd 1 cup Water ½ cup Mustard 1 tsp Dry red chilli 2 Curry leaves 1 sprig Fenugreek powder ¼ tsp

FOR 1ST CHUTNEY

Coconut ½ cup Curd chilli (round and green) 4 pods Ginger ½ inch Shallot 1 Salt to taste

FOR 2ND CHUTNEY

Shallots 8 or 9

Kanthari (bird’s eye chillies) 7 Coconut oil 2 tsp

METHOD

■ Wash the thinly sliced tapioca and boil it twice, separately in salt water for 3-4 minutes. ■ Remove from heat and drain. Mix ground coconut and mash it. Add an extra sprig of curry leaves.

PULISSERY

■ Coarsely grind coconut with all the ingredients.

■ Cook it in a pot for 2-3 minutes. Keep stirring and don’t boil mix.

■ Once done, remove from heat. After it’s cooled down, pour curd and mix well.

■ To garnish, add mustard seeds, curry leaves and dry red chilli to 2 teaspoons of hot oil.

■ After it splutters, turn off heat. Add 1/4th teaspoon fenugreek powder, mix well. Pour over Pulissery.

METHOD FOR 1ST CHUTNEY

■ Grind coconut along with the other ingredients in a mixer. ■ It should be thick

METHOD FOR 2ND CHUTNEY

■ Smash shallots in a pestle and mortar. Add kanthari chilli and mash it

■ Add salt and a dash of coconut oil. Mix well with hands.

METHOD FOR THE FINAL MIX

■ Take the bowl of fermented rice . Pour it into an earthen pot. Add salt and mix well. Add one big dollop of mashed tapioca, a small dollop of the 1st chutney, half cup curd, 1 tsp of the second chutney.

■ Into this pour Pulissery as required.

■ Mix it well with hand or spoon before consuming.