Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Chembu Kanji

A thick, warming porridge made from colocasia (chembu/taro) boiled with rice and coconut milk — a traditional breakfast in Kerala's central and northern districts, particularly among Nair households. The taro gives the kanji a distinctive earthy, slightly sticky texture. Served with pickles, pappadom, and a tablespoon of coconut oil.

🧺 Ingredients

• 300 g chembu (colocasia/taro), peeled and cut into 2 cm cubes
• 1/2 cup (100 g) raw rice
• 4 cups (960 ml) water
• 1 cup (240 ml) thin coconut milk
• 1/2 cup (120 ml) thick coconut milk
• 1 tsp (5 g) salt
• 1 tsp (5 ml) coconut oil
• 1/4 tsp (0.75 g) turmeric
• For a richer version, add 1/2 cup grated coconut ground to a paste with the thin coconut milk.

👩‍🍳 How to make Chembu Kanji

1. Peel taro with oiled hands (raw taro causes skin irritation).
2. Rinse cubes in water with a pinch of turmeric.
3. Combine rice, taro, water, turmeric, and salt.
4. Bring to boil over high heat.
5. Reduce to medium-low.
6. Cook 20–25 minutes, stirring occasionally, until rice grains burst and taro is completely soft and beginning to dissolve.
7. Pour in thin coconut milk, cook 3 more minutes over medium heat.
8. Reduce to low, add thick coconut milk.
9. Heat 2 minutes without boiling.
10. Add coconut oil.
11. Adjust salt.

Track the macros of Chembu Kanji and 100s of Indian dishes with Nutri Macro India.