Wash ½ cups of cooked Mappillai samba rice in ½ cups of water in a pot for 10-12 nights in a row.
Transfer brewed rice to a mixer the next day and meld it to a fine paste.
Fill a mixing bowl midway with mixed rice.
Whisk ¼ cup of freshly made curds and add to rice paste and mix well. It tastes better if you add slightly bitter curds.
Now, sprinkle it with salt to taste and extensively mix.
Heat coconut oil in a flavouring pan, then add mustard seeds, jeera seeds, urad dal, sliced curry leaves, and finely diced chilies, and saute well.
Broil the minced onions till they are light brown.
Turn the heat down.
Mix in the grated ginger and hing.
Stir the tempering over the Mappillai samba rice kanji which has been ready.
Serve topped with coriander leaves.
Silt pots are used for yeast since, as per science, they give micro-oxygenation, and also enzyme reactions produce distinct flavours. If you don't have a cooking pot, you can replace a steel vessel; even so, a clay pot is favoured.
Brewed rice must be extensively squished; either press with extra care, use a fork or meld in a mixture.
Use slightly bitter curds to add the flavour of rice kanji.
Coconut oil brings a lot of flavours and tastes delicious.
You can choose any form of boiled rice, but the remaining rice works the best.