When it comes to comfort food nothing can beat this Rice-Mung bean in coconut milk…

Cold viruses fell in love with me and have been dancing in my nasal cavity for the last couple of days. Today, I woke up totally sick and exhausted. I didn’t have any appetite but at the same time I felt really hungry. When sick nothing can comfort me like a bowl of hot rice-mung bean in coconut milk. So I made this today and had this for both lunch and dinner. A bowl of this hot soup with my favorite pickle provided me with the warmth and energy to get out of the blanket. I had loved this soup since my childhood and used to request my mom to make this during non-sick days too. The cooked rice and mung bean along with the coconut milk made this soup rich and highly nutritious.

For making this soup, I highly recommend using Rosematta rice or kerala Matta rice which is the famous rice in Kerala. It is available in some of the Indian stores. I’ve had this soup made with other rice, but this particular rice gave the soup an unbelievably great taste.

This is known as Kanji in Kerala, which is made in most of the houses at least once in a while.

Rice-Mung Bean Coconut milk Soup

Ingredients:

  • Rosematta or kerala Matta Rice- 1 cup
  • Mung Bean- 1/2 cup
  • Water- 3 cups
  • Salt- to taste
  • Coconut milk, thick- 1 1/2 cups
  • Water, to thin down the soup- 1/2 cup

Preparation:

  • Wash the rice and mung bean in water.
  • In a pressure cooker, cook rice and mung bean along with 3 cups water and salt.

  • After rice and mung bean have cooked,using the wooden spoon slightly smash the cooked rice and bean.
  • Add coconut milk to these and combine well.
  • Add 1/2 cup or enough water to thin down the soup.

  • Heat the coconut milk-rice-bean soup for a few minutes, but don’t boil it.
  • Taste it and add more salt if needed.
  • Serve hot in a soup bowl and enjoy with pickle.

Tips:

  • You could adjust the constituency of this soup according to your desire by adding more coconut milk and water.