Nonbhu Kanji with Brinjal chutney

Recipe by
Total Time:
40 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Nonbhu Kanji is a lightly flavoured, savoury porridge made with rice and spices. This dish is mainly made during the Muslim month of Ramadan that is largely relished to break the fast in the evenings.  

As this kanji is lightly flavoured, it's mostly served with a tangy and 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 exclusively from the Ravuthar community of Tirunelveli district.

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Ingredients

  • For Kanji:
  • Broken Basmati rice - 1 cup (heaped)
  • Fenugreek seeds - 1/4 tsp
  • Cumin seeds - 1/4 tsp
  • Garlic flakes - 2
  • Small onions - 6
  • Green chillies - 2 slit
  • Coriander leaves (chopped) - 1 tsp.
  • Mint leaves - 1/2 tsp
  • Thick coconut milk - 1 cup
  • Water - 6 cups
  • Salt to taste
  • Ghee - 1 tbsp
  • Mustard seeds -1/4 tsp.
  • Cinnamon - 1
  • Clove - 1
  • Cardamom - 1
  • Curry leaves - 4
  • Ginger garlic paste - 1/4 tsp
  • For Brinjal chutney:
  • Brinjals - 1/4 kg chopped (boiled with salt and water)
  • dry red chillies - 3 fried to crisp
  • tamarind - a huge pinch
  • coconut - 1/4 cup
  • salt to taste
  • oil - 1 tbsp.
  • mustard seeds - 1/4 tsp
  • urad dhal - 1/4 tsp.
  • Curry leaves - few
  • onion - 1 small chopped

How to Make Nonbhu Kanji with Brinjal chutney

  • Making of Kanji:
  • Pressure cook the 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 and coconut milk.
  • 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.
  • Fry to brown and crisp and pour over the kanji and mix well .
  • Serve hot with brinjal chutney.
  • Brinjal chutney:
  • Blitz (puree or chop) together coconut, tamarind, roasted red chillies and salt to a coarse paste without adding water.
  • Add the boiled brinjal and blitz again till all combine together.
  • 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 chutney and mix well.
  • Remove from heat and serve with kanji.
  • Notes:
  • The pressured cooked rice should be broken and mashed. Only then, the kanji tastes good.

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