Thari Kanji: A popular dish in every Malabari festival

I remember asking for extras the first time I tried Thari Kanji. That was many years ago in Mumbai, at the house of one of my former colleagues, during an iftar. Saleema’s family hails from Kozhikode; This light, sweetened drink has been a recurring feature at her family’s iftar. At that time I was still new to Malabari cuisine except for popular dishes like Thalasseri biryani. This has changed after multiple visits over the last decade to Kozhikode, now one of my favorite food cities in India.
I experienced a deja vu moment, a sense of nostalgia for the iftar promotion at the Grand Hyatt Kochi. Second time in four years I stayed at this hotel during the month of Ramadan and experienced their elaborate iftar; The first thing I tried was the Thari kanji.
Saleema’s family now lives in Abu Dhabi and like many people in the Middle East who call Kozhikode home. They are very nostalgic for Thari Kanji. For Saleema, this is a fond childhood memory and reminds her of her late parents. He still breaks his Ramadan fast many days with a glass of this mild-tasting delicacy.
The name itself is a bit misleading. Although it is called thari kanji (kanji is the Malayalam word for porridge or porridge), it is not actually porridge. I noticed quite a few diners at the Malabar Café at the Grand Hyatt Kochi breaking their fast with a few varieties of dates and a big glass of Thari Kanji. One of the diners told me how this delicious drink can keep you active even for a couple of hours after breaking your fast.

Read also: Do you have digestive problems? Try this special kanji recipe recommended by a nutritionist

Chef Selvaraj has perfected the hotel’s recipe for thari kanji (see recipe) and tells me that even the youngest members of a family can easily digest this semolina drink. Semolina is easy to digest; There are also some versions that incorporate noodles. According to him, it is easy to prepare and is a “refreshing” dish, which makes it ideal during the summer months. He also adds that there are slight variations in Kerala. For example, their version does not use cardamom which is used in some variations and adds a different flavor profile. It doesn’t have lumps like the typical one. porridge.
Semolinamilk and coconut milk are the main ingredients in addition to fried nuts and raisins; some versions also add dates to the mix. It is difficult to classify this drink as sweet or salty. Locals of Kozhikode also add that this drink relieves cramps. The other unique touch of the Malabari version is the fried shallots. These finely chopped shallots are fried until golden brown and add a sweet flavor to the drink. This refreshing and delicious drink is a perfect summer drink and also a healthy drink all year round. You can try our simple recipe:

Thari Kanji – Recipe:

Recipe Courtesy: Chef Selvaraj, Malabar Cafe, Grand Hyatt Kochi

Ingredients:
semolina 100 g
Milk 800ml
Salt a pinch
Sugar 100 g (you can reduce it according to your preference)
Coconut milk 200ml
Shallots (finely cut) 30 g
Butter 30ml
Cashew 25g
Pass 10 grams
Preparation method:
Boil the milk in a pot.
Add semolina and cook well.
Add sugar, salt and coconut milk.
Check the seasoning and heat the ghee in a pan.
Fry the shallots until golden brown. Add the raisins and cashews. Fry a little more
Transfer it to the porridge and serve hot.

About Ashwin RajagopalanI’m the proverbial slashie: content architect, writer, speaker, and cultural intelligence coach. School lunch boxes are often the beginning of our culinary discoveries. That curiosity has not diminished. It has only gotten stronger as I have explored culinary cultures, street food, and fine dining restaurants around the world. I have discovered cultures and destinations through culinary reasons. I am equally passionate about writing about consumer technology and travel.