Ingredients – for nombu kanji (rice porridge)
- Red raw rice – 1 cup (can use broken matta rice or white rice (pachari))
- Garden cress seeds (Ashaali/aliv/halim) – 1 tbsp
- Fenugreek seeds – 1 tsp
- Green gram – 3 tbsp
- Water – about 6 cups
Wash and soak red raw rice, green gram, garden cress seeds, fenugreek seeds together for 30 minutes. Around three cups for water is used for soaking. In a pot, add this mix and bring it to boil. Add 3 more cups of water and cook over medium flame. You may add more water if required as cooking time and quantity of water varies according to the rice used. Cook till the rice is done well.
Step 2 – for coconut mix preparation
- Fresh coconut – 1 ½ cup (grated)
- Turmeric powder – ½ tsp
- Cumin seeds – ½ tsp
- Shallots – 3 to 4 nos
- Water – ½ cup
Grind all the above ingredients together to a fine paste.
Ingredients – for tempering
- Ghee (clarified butter) – 1 to 2 tbsp
- Shallots – 3 to 4 nos (finely chopped)
In a pan, add ghee. When the ghee is hot, add shallots and saute till golden.
- Fresh coconut – ½ cup
- Salt – as needed
Add the ground paste (step 2), salt as needed to the kanji (porridge). Then mix well and bring it to boil. Finally add the tempering (step 3) and fresh grated coconut. Mix well. Healthy and delicious kanji is ready to serve.
Refer step by step cooking video below.
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