[wcm_nonmember]<!– –><div style="text-align: center"><!– –><img src="" alt="" scale="0" style="max-width: 30%; margin-top: 20px"><!– –><!– –><h2><!– –>Unlock this Story<!– –></h2><!– –><p style="padding-bottom:25px"><!– –>Stories from the 'Bucket List' book are only available to members<!– –></p><!– –><a class="et_pb_button" background-color: #ffffff"<!– –>href="/product/digital-club-membership/">join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –><div class="page" title="Page 24"><!– –><div class="section"><!– –><div class="layoutArea"><!– –><div class="column"><!– –><!– –><p>It’s amazing to eat out in fancy restaurants or celebrate every occasion by indulging in your favourite foods but<b> we rarely appreciate the dishes that we eat day-in day-out</b>… the ones that we always look forward to, even if we have them every week. In fact, some of these dishes are so comforting that we even look forward to them after indulging elsewhere. These dishes should totally be on bucket lists too and maybe this recipe will turn into that go-to dish!</p><!– –><!– –><p>Kanji is a dish that no Malayalee would ever refuse, says Manju. It's a soupy rice porridge that's often eaten with other condiments. Her mother and grandmother make it with red rice and serve it with green legumes, poppadoms and a spicy mango pickle. She ate it almost once a week growing up. This dish is <b>proper wholesome comfort food </b>that Manju says many families look forward to after festivals. During the festival they will have eaten so much rich, heavy food that they enjoy kanji as something lighter.</p><!– –><!– –><p>Manju only recently asked her mom how the dish is made when thinking about her bucket list dish; she’s never actually cooked it herself but wants to. The rice grains are fat and have a red streak through them. Kanji is more watery than congee and Manju enjoys it with a green gram that’s cooked with coconut, chilli and spices.</p><!– –><!– –><p>The rice itself is as simple as adding water and boiling it until the rice becomes soft, without any bite. There should still be plenty of liquid in the dish, but it should be a little more starchy than the water in the beginning of the recipe. <b>Season it well </b>and enjoy with the dry but well spiced green gram. The two dishes work in <b>perfect harmony </b>with each other.</p><!– –><!– –><p>Kanji is the first thing that Manju asks her mom to make for her when she gets back from uni and she hopes that others can share in the comfort that it brings her and her family.</p><!– –><!– –></div><!– –></div><!– –></div><!– –></div><!– –><!– –>[/wcm_restrict]