Kanji Recipe In Tamil Video

Nombu kanji recipe, veg version of Ramadan nombu kanji, a south Indian porridge with goodness of coconut milk, moong dal to heal your tummy.

I once tasted veg nombu kanji in one of my uncle's house. When I posted my oats Kanji I shared in it as well. Especially with fennel seeds in it, it was very very flavorful, .

In other words, perfect balance of flavors and taste, that I could not even forget now. Similarly, I love poondu kanji or vendhaya kanji that we make often. But this style is very new to me.

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Wanted to post for a long time, by saying so, I really mean it. As soon as I posted my oats kanji, I thought I should try Ramzan nombu kanji too and post it. But wanted a good authentic recipe.

I read few articles in news papers about the recipe. I realized, there are a handful of versions as well as it differs in each region, each place they make.

Few months back, that is last December, when the weather was cold, I was craving all of a sudden for this nombu kanji. Therefore I asked few people in my whatsapp, friends and relatives.

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Once my relative (Aruna akka) shared this recipe and asked me to try. Worst of all, I lost the recipe, it was few years back actually. So I went back to her shamelessly and asked the recipe again. She is sweet enough to send it right away.

During Ramadan, Muslims fast through out the day. Not even water. Early in morning they have Sehri, a meal they consume before dawn prior fasting (Sawm), before sunrise. After that, they break their fast (Iftar) with Nombu kanji, after sunset.

Before I made this, I tried another version also which almost tasted like porridge version of biryani and not at all same as I tasted in my childhood. After that, never had courage to try again and get an un expected result.

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I know the one I tasted there had fennel seeds / soambu in it. I love the flavor it lends to kurma, biryani (south Indian way) and other few recipes. This kanji too.

Problem is Vj hates it like anything. For a person who isn't demanding at all for the options, I did not want to disappoint him because I planned this for a breakfast as I prepare for the blog post.

Did not want to miss the fennel seeds flavor as well. So added in powdered form. I won't say I could recreate the same I tasted, but was super delicious and flavorful. Definitely not a kanji form of biryani, no. So we both had it heartily.

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With coconut milk and moong dal in this porridge, it is really good to soothe a tummy that's fasting for the whole day. Coconut milk helps in preventing or treating ulcer/ mouth ulcer.

Apart from this, the concept behind nombu kanji is, palli vaasal preparing it in bulk everyday. They serve it for free to all in the area who visits the mosque or pass by. Just like prasadam serving the purpose of feeding poor people apart from the sacred food offerings concept.

I used around 1 & ½ cups of fresh grated coconut to extract coconut milk. First grind grated coconut with ½ cup luke warm water and squeeze the milk out. Keep a metal strainer over a bowl and squeeze the coconut milk. Repeat one more time to get coconut milk needed for the recipe.

Ramzan Nombu Kanji Recipe

You can also use store bought coconut milk, but I prefer fresh ones. It feels light as well as no preservatives, stabilizers.

Nombu kanji recipe, veg version of Ramadan nombu kanji, a south Indian porridge with goodness of coconut milk, moong dal to heal our tummy.

7. Bring to boil and simmer the flame. Add the coconut milk. Stir well and simmer for a minute. Switch off the heat when it just starts to boil.

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Enjoy it warm the best. Since nombu kanji has coconut milk, please consume within 5-6 hours. You can refrigerate and consume if you know you can't finish the same day. But refrigerate as soon as it is cooled.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.

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.

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I have tasted Ramzan Nombu Kanji only few times 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.

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.

Actually meat(chicken / mutton) is used for Nombu Kanji 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.

Kanji Recipe In Tamil,உடலை ஆரோக்கியமான வைத்திருக்கும் ரவா கஞ்சி

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.

If you have any more questions about this Nombu Kanji Recipe do mail me at [email protected]. In addition, follow me on Instagram,  Facebook,  Pinterest , Youtube and Twitter .

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Nombu Kanji is a nutritious gruel made using raw rice, dal along with spices cooked till a smooth porridge consistency. Nombu Kanji is prepared in the holy month of Ramazan or Ramadan. Lets learn Nombu Kanji Recipe with step by step pictures and video

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 teaspoon oil in a pressure cooker add 1 inch cinnamon, 2 nos cloves, 1 whole cardamom, 1 no green chilli.

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6.Then add 1 medium sized tomato, 1/4 cup carrot, 1/4 cup mint leaves along with 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/4 teaspoon garam masala powder and required salt.

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.

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.

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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.

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.

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.This recipe is from my good friend Thahira. Thahira’s father was a Quran scholar in Vridhachalam, Tamilnadu. Their house was inside the Town Juma Palli Vaasal (Masjid) compound. Thahira remembers the Ramadan season very vividly. As their house was inside the masjid compound, she has seen the making of Nombu Kanji / Nonbu Kanji countless number of times. Nombu Kanji was made in huge vessels and stirred continuously by masjid men. This is the same recipe she makes it even today and this is what she had to say about the making of the Nombu Kanji. “We prefer our Kanji to be very light. We do not add

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