Nombu Kanji is a nutritious gruel made using raw rice, dal along with spices cooked in coconut milk to a smooth porridge consistency. Nombu Kanji is prepared in the holy month of Ramadan. Let’s learn Nombu Kanji Recipe with step by step pictures and video.
Nombu Kanji is a very popular porridge made during Ramadan. It can be made using vegetables or meat. I have shared the vegetarian version of Ramzan Nombu Kanji here but you can very well replace vegetables with meat.
About Nombu Kanji
Ramadan is th month of fasting so people fast the whole day and have their meal only after sunset. Nombu Kanji is more like a soup or porridge made with rice, lentils, spices and other ingredients. It is mainly consumed along with other snacks to break the fast.
I have tasted Ramzan Nombu Kanji only once so far and I love the flavour of the kanji. Nombu Kanji is a nutritious gruel made of raw rice and dal, cooked with coconut milk to a smooth porridge consistency and seasoned with spices, the kanji’s flavours are so much like the biryani so I felt like drinking biryani and fondly call it as biryani kanji.
Ramzan Nombu Kanji
Actually meat(chicken / mutton) is used but I preferred to make the veg version of the nombu kanji. Nombu Kanji is made in a big container and is then transferred to small bowls for serving.
Last Ramzan, I posted sheer khurma and this year happened to see nombu kanji in many blogs which tempted and reminded me that I haven’t posted it yet so here comes the recipe for Ramzan Nombu Kanji.
Ramadan is the ninth month of the Islamic calendar, and the month in which the Quran was revealed. Fasting during the month of Ramadan is one of the Five Pillars of Islam. The month is spent by Muslims fasting during the daylight hours from dawn to sunset. In Southern states such as Tamil Nadu, and Kerala, Muslims break their fast with nonbu kanji, a rich, filling rice dish of porridge consistency, cooked with meat and vegetables. This is often served with bonda, bajji, and vadai.
Reference : Google
Nombu Kanji Ingredients
- Rice – Raw rice or seeraga sambar rice can be used to make nombu kanji as it makes the kanji more flavour.
- Dal – Split yellow moong dal is used for this kanji.
- Vegetables / Meat – You can use onion, tomato, carrot or mutton / chicken.
- Spices & Herbs – Whole spices like cinnamon, cloves and cardamom are used for tempering. Then spice powders like red chilli powder, coriander powder and garam masala powder is used to make the kanji.
- Herbs : Coriander leaves and mint leaves are added to lend a great flavour to this dish. Do not skip mint leaves as it gives such a nice aroma to nombu kanji.
- Coconut milk – Coconut milk forms the base of this dish first thin coconut milk is added then finally before switching off thick coconut milk is added to give it a rich creamy taste and consistency.
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Nombu Kanji | Ramzan Nombu Kanji
Ingredients
- 1/2 cup raw rice You can use seeraga samba rice too
- 1/8 cup moong dal
- 1 medium sized onion roughly chopped
- 1 medium sized tomato roughly chopped
- 1/4 cup carrot roughly chopped
- 1/4 cup mint leaves tightly packed
- 1 tsp ginger garlic paste
- 1 tbsp coriander leaves finely chopped
- 3 cups water
- 1/2 cup thin coconut milk
- 1/2 cup thick coconut milk
- salt to taste
Spice powders:
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/4 tsp garam masala powder
To temper:
- 2 tsp oil
- 1 inch cinnamon
- 2 nos cloves
- 1 whole cardamom
- 1 no green chilli
Instructions
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First take 1/2 cup raw rice and 1/8 cup moong dal. You can use seeraga sambar rice too.
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Rinse it well, drain water and set aside.Let it dry for 10 mins
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Then grind raw rice and moong dal together to a coarse mixture,Set aside. Just pulse mixer few times to get a coarse mixture.
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Heat 2 tsp oil in a pressure cooker add 1 inch cinnamon, 2 nos cloves, 1 whole cardamom, 1 no green chilli.
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Then add tsp ginger garlic paste and 1 medium sized onion finely chopped – fry till onions turn transparent.
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Then add 1 medium sized tomato, 1/4 cup carrot, 1/4 cup mint leaves along with 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/4 tsp garam masala powder and required salt.
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Saute until mushy and raw smell of tomatoes leave.
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Then add raw rice moong dal mixture.
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Add 3 cups water.
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Add 1/2 cup thin coconut and pressure cook for 4-5 whistles.
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Let pressure release by itself then open and mash it well using a masher or laddle.Add little more water if its too thick.
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Add 1/2 cup thick coconut milk give a quick stir.
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Garnish with coriander leaves and switch off. Do not boil after coconut milk is added.
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Ramzan nombu kanji ready. Adjust consistency while serving as it tends to thicken after cooing down.
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Serve Nombu Kanji hot or warm!
Video
Notes
- You can add other veggies like beans,cabbage etc.
- If you are adding chicken / mutton 100gms, pressure cook it separately until slightly tender then add it along with rice dal.In that case you can use chicken/mutton stock instead of water.
- The kanji should be in drinkable consistency as they serve int in a curved bowl to drink.It will get thicken soon , so switch it off at the right consistency.Else add more water to thin the porridge.
- Traditionally they make this kanji in large containers , stir and cook it in open pot which takes time but I chose the pressure cooking way as its easy 🙂
- Do not boil the mixture after thick coconut milk is added.
How to make nombu kanji
1.First take 1/2 cup raw rice and 1/8 cup moong dal. You can use seeraga sambar rice too.
2.Rinse it well, drain water and set aside.Let it dry for 10 mins.
3.Then grind raw rice and moong dal together to a coarse mixture,Set aside. Just pulse mixer few times to get a coarse mixture.
4.Heat 2 tsp oil in a pressure cooker add 1 inch cinnamon, 2 nos cloves, 1 whole cardamom, 1 no green chilli.
5.Then add tsp ginger garlic paste and 1 medium sized onion finely chopped – fry till onions turn transparent.
6.Then add 1 medium sized tomato, 1/4 cup carrot, 1/4 cup mint leaves along with 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/4 tsp garam masala powder and required salt.
7.Saute until mushy and raw smell of tomatoes leave.
8.Then add raw rice moong dal mixture.
9.Add 3 cups water.
10.Add 1/2 cup thin coconut and pressure cook for 4-5 whistles.
11.Let pressure release by itself then open and mash it well using a masher or laddle.Add little more water if its too thick.
12.Add 1/2 cup thick coconut milk give a quick stir.
13.Garnish with coriander leaves and switch off. Do not boil after coconut milk is added.
14.Ramzan nombu kanji ready. Adjust consistency while serving as it tends to thicken after cooing down.
Serve Nombu Kanji hot or warm!
Expert Tips
- You can add other veggies like beans, cabbage etc.
- If you are adding chicken / mutton add 100 gms, pressure cook it separately until slightly tender then add it along with rice dal. In that case you can use chicken/mutton stock instead of water.
- The kanji should be in drinkable consistency as they serve int in a curved bowl to drink.It will get thicken soon , so switch it off at the right consistency. Else add more hot water to thin the porridge while serving.
- Traditionally they make this kanji in large containers , stir and cook it in open pot which takes time but I chose the pressure cooking way as its easy.
- Do not boil the mixture after thick coconut milk is added as it may split.
- Use small pieces of Mutton or chicken pieces so that they gets cooked faster and blends well with the kanji.
Variations
- You can replace vegetables with meat and viceversa.
- You can even add beans, peas along with carrots.
- Mutton or chicken both suits well for this nombu kanji.
- You can even add a pinch of biryani masala powder for a more fragrant nombu kanji.
Serving & Storing Suggestion
Nombu Kanji is served along with other snacks like bajji, bonda, samosa etc. As it is served to end the fast you can make it an hour before serving time and consume it the same day. If storing store in fridge for a day, reheat it before serving. But as it has coconut milk it is not recommended the shelf life is just 1-2 days even if refrigerated.
FAQs
1.What is Nombu Kanji?
Nombu Kanji is a nutritious gruel made using raw rice,dal along with vegetables or meat, spices and herbs, cooked to a smooth porridge consistency and garnished with coriadner leaves.
2.When can I have Nombu Kanji?
Traditionally Nombu Kanji is made to serve along with other snacks to break the fast so consumed after sunset.
3.Is Nombu Kanji healthy?
Yes Nombu Kanji is more nutritious and healthy as it has rice, dal and vegetables cooked in coconut milk seasoned with spices and herbs. Nombu Kanji is consumed to break the fast, it is more like soupy porridge consistency so that its easily digestable.
4.Can Nombu Kanji be made vegetarian?
Traditionally Nombu Kanji is made with meat but yes Nombi Kanji can be made with just vegetables too. I have given the vegetarian version of Nombu Kanji here but you easily replace vegetables with meat to make the non-veg version.
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