Kanji + Payar + Kadumanga Achar for Good Friday

I have only a vague memory of having piping hot Kanji ( Rice Gruel) , Cheru Payaru Thoran and Achar at church on Good Friday , in Kuttanad( my maternal ancestral home) once upon a time. I believe they stopped this custom in most of the catholic churches later, though other denominations still continue this  and i never used to get it from our catholic churches in Changanacherry. 

But , this has become a tradition in most of households back home , to have kanji , a dish with payar and Pickle on Good fridays , after long hours of ceremonies in church ... I am here trying to continue the same and pass on to the Next Gen..

REcipe for Kanji for 2 

Soak 1/2 cup Rose matta rice or any parboiled rice of your choice for 30 minutes . Wash and clean till the water runs clear. Drain and set aside.

Bring to boil 1.5 litres of water and cook on a medium flame till it is soft .( you can add more water of you want).

Serve this with the any of the following recipes and fried Pappadoms

Payaru mezhukkupuratti / Sauteed Red Beans
Cheru payaru thoran ./Green gram stir fry
Vazhakka thoran / Plantain Stir fry
Kadumanga Achar / Mango Pickle
Naranga Achar / Lemon Pickle

Sarah