Nombu Kanji Recipe (Ramzan Nombu Kanji)

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.

What is 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 few times and I love the flavor of the kanji. Nombu Kanji is a nutritious gruel made using raw rice, dal, cooked with coconut milk to a smooth porridge consistency and seasoned with spices, the kanji’s flavors are so much like the biryani so I felt like drinking biryani and fondly call it as biryani kanji.

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. This month is spend by Muslim people by fasting from dawn to sunset. They do not eat food or drink water during the hours of sunlight in this period.

In Southern states such as Tamil Nadu, and Kerala, Muslims break their fast with nombu kanji which is a rich, filling rice porridge cooked with meat and vegetables. INombu Kanji is a nutritious and easy meal prepared in bulk during ramadan. This is often served with bonda, bajji, and vadai.

Nombu Kanji is a Ramadan special rice porridge prepared to break the fast. As most of them will be tired after the whole days fasting, this is very simple and easy to prepare. It is healthy and tastes delicious too.

Nombu Kanji is prepared in bulk in Palli vasal everyday during this month to serve everyone who visits there for free. It is just like the prasadam served here in temples. It also serves the purpose of serving hungry people apart from breaking the fast or the concept of serving sacred food.

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.

Nombu Kanji Video

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Nombu Kanji Ingredients

• Rice – Raw rice or seeraga sambar rice can be used to make nombu kanji as it makes the kanji more flavor.
• 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 chili 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 flavor 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.

How to make Nombu Kanji Recipe Step by Step

1.First take 1/2 cup raw rice and 1/8 cup moong dal. You can use seeraga samba 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 teaspoon oil in a pressure cooker add 1 inch cinnamon, 2 nos cloves, 1 whole cardamom, 1 no green chili.

5.Then add teaspoon 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 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/4 teaspoon 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 ladle. 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 is 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 grams, 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 in 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 vice versa.
• You can use seeraga samba rice or sona masori rice.
• 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.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.

2.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 digestible.

3.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.

4.What are the benefits of Nombu Kanji?

Nombu Kanji has moong dal and coconut milk which is helpful to soothe the tummy after a whole days fast. It also helps in good digestion which is one the reasons they prepare this nombu kanji to break the fast.

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