In a pressure cooker, add rice and about 5 cups of water, 1/4 teaspoon salt and cook for 5 whistles. Check whether the rice is well cooked.
Serve with the spicy chammanti.
Recipe for the spicy chammanti
5 shallots (small onions)
2 pods of garlic
2 red chillies
2 green chillies
2 non spicy chillies for the colour
A small piece of ginger cut into small pieces
A gooseberry sized tamarind
Salt as required
1 teaspoon coconut oil
Two pieces of salted mango
A pinch of heeng
Method
In a small pan, pour oil add shallots, garlic, green chillies, red chillies and ginger. Cook for a minute. Add tamarind,tear it into small pieces. Add heeng and salt. Cook for another two minutes. Off the stove, cool off the ingredients.
In a mixer jar add two pieces of salted mango, add all the ingredients and without adding water grind to a coarse paste.
Serve with hot kanji.
Note : Two tablespoons of coconut ( if you have it, it's optional, I have not added coconut
you can add coconut if you like to the mixer jar while grinding the ingredients. It gives a different flavour and texture to the chammanti.
