Curd Porridge (Thayir koozh) 凝乳粥🔗

Water - ½ padi 淨水

Add this to the curd in the lead coated vessel and churn. Add the rice grits and mix well. Keep this vessel on the firewood stove and heat it. Check if the rice grits have cooked well, 將水添入容器內的凝乳中,快速攪打︒倒入米碎,拌勻︒將容器架在柴火爐上燉煮︒檢查米碎是否煮熟,

Salt - 4 Ru.wt 鹽 Add this to the boiling porridge. Then, 將其添入沸粥︒然後, porridge koozh

粥

Green Chilli - 1 Ru.wt 青辣椒 Coriander Leaves - ½ ru. Wt 香菜葉 Chop these two finely and add to the porridge. 將二者切碎,添入粥中︒

Dry Ginger - ½ Ru.wt 乾薑 Powder this, add it to the porridge and mix it well. Then, 乾薑磨粉,添入粥中,攪拌均勻︒然後,

Curry Leaves - 1 palam 咖哩葉 Expose these leaves to the heat of live coal . Then shred the leaves and add to the porridge.

咖哩葉放在熱活炭上炙烤︒隨後切碎,添入粥中︒

Ghee - 4 Ru.wt 酥油

Red Chilli - ½ Ru.wt 乾紅辣椒

Mustard Seeds - ½ Ru.wt 芥菜籽

Split Black Gram/Urad Dal - 1 Ru.wt 印度黑豆瓣

Prepare the seasoning as per recipe 22 using the above ingredients and put this on the porridge. Stir well before serving and then serve.

依照第 22 道食譜,以上述食材烹製調味料並將其灑在粥 上︒悉心拌勻,然後盛用︒ porridge koozh

粥

This dish is first among accompaniments for main dishes like rice, Roti (bread) and adai(pancakes). It is very delicious and gives strength to the body. This is mostly prepared using Split pigeon pea/toor dal. But in practice, Petite yellow lentils/ yellow moong dal or Split Black Gram/Urad dal are also used. Those from the Malayaala state prepare horse gram lentils as accompaniment for kanji(porridge) as a prominent dish. Hence, the proverb "kanjikku kaanankondaattam" came into existence.