RAMADAN NOMBU KANJI
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| RAMADAN NOMBU KANJI |
At the onset of Ramadan, the Holy Month, I always get reminded of two things, one is Biryani and the other one is Nombu Kanji. Nombu Kanji is simply the spirit of Ramadan served in a bowl. Every year, our neighbour used to share us their special Iftar dishes and this Nombu Kanji was one default dish along with their famous Mutton Biriyani, Brinjal curry, Chicken Curry, Egg Gravy, Raitha and Firni. The routine comes up quite often during Ramadan month until the day of Eid. I am a big fan of all these recipes. I learnt this Nombu Kanji recipe from our neighbour's grandmother. This is a foolproof and an easy recipe which can be incorporated within minutes.
My love for Biriyani is incomparable, and this Nombu Kanji simply fits into the genre. The only difference is that it is a bit of gruel like with all good properties & flavour of Biriyani. Those days I never thought much about the dish rather than just gobbling it up. But years of thought process has made me read about the dishes, its origin, history and significance.
Well, when we all think about Ramadan, we all know the most obvious feature is the abstinence from food and drink from Sunrise to Sunset. The idea being to create an intimate experience of thirst and hunger for 30 days in a row. But this Muslim holy month is also a time to emphasize the spirit of giving and sharing, to practice as much charity as possible. We can see quite a number of Zakat counters during this Holy Month. So we can see most of the mosques in Tamil Nadu and Kerala catering Nombu Kanji during the holy month with the sole intention of offering help to the needy – ensuring nourishment for those who might not have enough to fill their stomach after a long day's fast.
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| RAMADAN NOMBU KANJI |
Nombu Kanji is synonymous with the Iftar meal, marking the completion of the day’s fast during Ramadan. Iftar is the meal, families eat together at sunset to break the fast. When Muslims break their day-long fast, the first thing they do is have water and dates. The Prophet Mohammed is believed to have opened his fast with dates, and Muslims try to follow the same practice when possible. Even at some households in Tamil Nadu and some parts of Kerala, they follow it up with a few bowls of Nombu Kanji before praying. This rice porridge keeps the stomach light, and it is also easily digestible for bodies that have been fasting.
For more PORRIDGE/KANJI RECIPES, Click here...
Cuisine - South India
Recipe Type - Porridge
Difficulty - Low
Serves - 4-6
Author - SM
Preparation Time - 15 - 30 Minutes
Cooking Time - 20 - 30 Minutes
HOW TO MAKE RAMADAN NOMBU KANJI
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| RAMADAN NOMBU KANJI |
INGREDIENTS:
For Nombu Kanji:
Chinigura/Jeeraga Samba Rice/Basmati Rice - 1/2 CupsMinced Meat - 1/4 Cup
Moong Dhal - 1/4 Cup
Onions - 1 No.
Green Chillies - 3-4 No's.
Ginger - Garlic Paste - 1 Teaspoon
Tomato - 1/2 a tomato
Coconut - 2 Tablespoons
Coriander Leaves - Few
Mint Leaves - Few
Coconut Milk - 1 Cup
Water - 21/2 - 3 Cups
Salt - To Taste
For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here…
Spices:
Ghee - 1–2 TablespoonsFenugreek Seeds - 3/4 Teaspoon
Cinnamon (1") - 1 Stick
Cloves - 3 - 4 No's.
Cardamoms - 2 Pods (Optional)
Bay Leaves - 1 Leaf (Optional)
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| RAMADAN NOMBU KANJI |
PREPARATION:
- Wash the Jeeraga Samba/Basmati rice & Moong Dhal until the water runs clear.
- Soak the rice & dhal for about 20 minutes.
- Boil the water and keep it aside.
- Wash and drain the Minced Meat & keep it aside.
METHOD:
- Heat Ghee in a pressure cooker, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
- Add finely chopped Onions and Green Chillies, slit into two, to the above and sauté until onions turn translucent.
- Add the Ginger Garlic Paste and sauté until the raw flavour goes, and it turns fragrant.
- Then add finely chopped Tomatoes and sauté until tomatoes turn soft & oil separates from the mix.
- Now add in the minced meat and give a quick stir.
- Drain the soaked Rice & Dhal and add it to the above.
- Fry this for about 2–3 minutes on a very low flame.
- Add shredded coconut and give a quick stir.
- Pour in the Coconut Milk, boiled Water, Salt and mix well.
- Allow it to boil.
- Add finely chopped Mint & Coriander Leaves.
- Cover the pressure and place the vent cap.
- Cook on a high flame for a whistle, then reduce the flame and cook for another 3–4 whistles.
- Switch off the flame and allow the pressure to release.
- Once the pressure is released, open the lid and mix Nombu Kanji with a ladle until well combined.
- Can add a handful of Coriander Leaves and Mint as garnish.
- Can garnish Nombu Kanji with Dried Onions/Birista.
- Serve Nombu Kanji hot with your choice of side dish.
- Paruppu Vadai, Masal Vadai, Uzhundhu Vadai, Kari Vadai, Meat Balls, Cutlets goes hand in hand with warm Nombu Kanji.
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| RAMADAN NOMBU KANJI |
NOTES:
- I have used Jeeraka Samba Rice in this recipe. Can use Basmati Rice / Chinigura Rice/Raw Rice for this dish.
- Some recipes call for using Rice grits alias Kurunai Arisi, which makes the cooking process quick, and also these rice grits are suitable for making Porridges (Kanji).
- If you do not have Rice grits, simply give a quick pulse in a dry jar before cooking.
- Can substitute half the amount of Ghee with Oil.
- Adding Cardamom and Bay Leaves are purely optional.
- Adjust the number of Green Chillies to suit your spice preference.
- I have added Minced Meat (Beef) in this recipe. Can add your choice of meat as minced or small pieces.
- Adjust the consistency of Nombu Kanji to suit your preference.
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