Here is my simple and healthy Kerala special kanjiyum payarum, rice, and green moong dal gruel made in Instant Pot with the traditional Kerala matta rice.
Prep Time5 minutesmins
Cook Time30 minutesmins
Pressure building/releasing time + Cooling time20 minutesmins
Rinse the matta rice and green gram and add them to the inner Pot. Add a tsp of salt and 4 cups of water.
Close the Instant Pot. Ensure the sealing ring is in place and set the vent to the sealing position. Cook the soup at high-pressure manual/pressure cook mode for 30 minutes, and after the cooking is done, naturally release the pressure.
Parallelly, make the chutney/chamanthi. Heat a pan and roast the coconut, dried red chilies, peeled and chopped shallots, and cumin seeds.
Roast until the coconut turns light brown. Then let it cool.
Pulse it coarsely without adding any water.
Carefully open the Instant Pot lid once the pressure has subsided. Add the ground chutney and more salt, if required.
Mix well and simmer for 5 minutes and turn off the heat. That's it; the kanjiyum payarum is ready. Enjoy it warm with a pickle or pappadum.
Notes
Instead of dried red chilies, you can use green chilies too. And instead of frozen coconut, you can use dried unsweetened coconut or fresh coconut too.
Adjust salt and chilies to taste.
If you make this with brown or semi-brown rice, reduce the cooking time to 20 to 25 minutes.
Water measure: We must cook the matta rice with lots of water. Do not add less than 4 cups of water. You can add up to 6 cups of water for this measure too.
I typically don't soak matta rice. In Instant Pot, with 30 minutes of cooking time, the rice gets done perfectly.
Pressure cooker method: If using the stove-top pressure cooker, cook the rice and green moong for 5 to 6 whistles. Once the pressure subsides, open the cooker, add the chutney, and simmer for five minutes.