As a kid, Good Friday to us meant going to watch the passion play, prayers and the special congee and coconut chutney traditionally made on the day.
Growing up 23 years I have seen this recipe made by my Grandmother and my mother. Traditionally Congee ( Rice Gruel) has many stories wrapped around it.
While I was told that it provides as a wholesome meal for the day since it is typically a day of fasting and prayer.
The name congee typically meant broth or porridge and is traditionally made without any seasoning or Oil as Good Friday is a day meant to mourn the death of Jesus Christ.
While you may wonder how could somebody possibly have a dish this plain with no seasoning or Masala, trust me on this the dish has the perfect blend of the most humble flavours of coconut and moong binding so well that leaves you satisfied without being heavy on your palate and stomach
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total time: 1 hour
Ingredients for the Congee
Rice - 1kg
Fresh Coconuts - 2
Yellow Moong Dal - 150 grams
For the Mango Chutney
Raw mangoes-2
Garlic- 5-6 cloves
Green Chillies - 5-6
Instructions
First, wash and soak the rice for a minimum of 30 minutes. Meanwhile, crack open those coconuts and get the water out and set half a coconut aside and roughly chop the rest.
Then, wash the mangoes roughly chop them up and the garlic cloves and set aside.
In another pan dry roast the moong dal until a little golden brown (you do want to extra careful and have a keen eye to avoid burning them and ending up with stones) and leave it to cool down.
Meanwhile, add water sufficient to cook the rice to a dish and bring the water to a boil and to that add the soaked rice, roasted moong and the half coconut you set aside earlier roughly chopped or mashed in a mortar and pestle.
Then, add the mangoes, garlic, Chillies and coconut to a blending jar and blend to a smooth paste, add salt and set aside.
Let this cook for about 20 minutes and you are all done.
This is best had when warm.
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