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Nonbhu kanji with brinjal chutney
By : Hazeena Seyad
Category : Breakfast
Servings : 5
Time Taken : 15-30 mins
Rating :
Method

Nonbhu kanji

Nonbhu kanji is a lightly flavoured savoury porridge made with rice and spices . This dish is mainly made during the muslim month of Ramadan to be had when we break our fast in the evenings . As this kanji is lightly flavoured , its mostly served with a tangy spicy chutney made with any country vegetable of the season like brinjal , yam , tomato ... Every region and district has its own version of nonbhu kanji . This recipe is from the ravuthar community of tirunelveli .

  1. pressure cook , washed rice , small onions , garlic flakes , green chillies ,mint leaves , coriander leaves , fenugreek seeds , cumin seeds along with the water for 4 to 5 whistles . Add salt to taste and coconut milk.
  2. Mix well adjust the consistency to a flowing thick porridge adding water if needed . Bring to boil . Heat ghee in a pan , crackle the mustard seeds , add the cinnamon , clove , cardamom , cut small onions 4 , curry leaves and ginger garlic paste .
  3. Fry to brown and crisp and pour over the kanji and mix well . Serve hot with brinjal chuntney.

Brinjal chuntney:

  1. Blitz together coconut , tamarind , roasted red chillies and salt to taste to a coarse paste without adding water . Add the the boiled brinjal and blitz again till all combine together .
  2. Taste and adjust and set aside . Heat oil ,crackle mustard seeds , urad dal , curry leaves . Top with chopped onions and fry to translucent . Add the brinjal chuntny and mix well . Remove from heat and serve with kanji.
  3. Notes: The pressured cooked rice should be broken and mashed . Only then does the kanji tastes good.
Ingredients:
1 cup broken basmati rice heaped
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
2 garlic flakes
6 small onions
2 green chillies slit
1 tsp coriander leaves chopped
1/2 tsp mint leaves
1 cup thick coconut milk
6 cups water
salt to taste
1 tbsp ghee
1/4 tsp mustard seeds
1 cinnamon
1 clove
1 cardamom
4 curry leaves
1/4 tsp ginger garlic paste

Brinjal chuntney:

1/4 kg brinjals chopped boiled with salt and water
3 fried dry red chillies to crisp
A huge pinch of tamarind
1/4 cup coconut
salt to taste
1 tbsp oil
1 tsp mustard seeds
1/4 tsp urad dhal
Few curry leaves
1 small onion chopped

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