Ramzan Nombu Kanji, also known as Ramadan Nombu Kanji, is a traditional South Indian porridge with deep cultural and religious significance, particularly during the holy month of Ramadan.
Ramzan Nombu Kanji is a savoury rice porridge typically prepared and enjoyed by the Muslim community in Tamil Nadu during the fasting month of Ramadan. It is a wholesome dish that provides sustenance and energy to those fasting from dawn to dusk.
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This vegetarian version of the porridge is nourishing and comforting, making it a beloved tradition during the holy month. This hearty and nutritious dish holds a special place in the hearts of many, not only for its delicious taste but also for its cultural significance.
Ramzan Nombu Kanji is nutritionally rich, balancing carbohydrates, proteins, and fats, essential for sustaining energy levels after a day-long fast. Including rice, lentils, and vegetables makes it a wholesome and nourishing dish.
Why you will love this Nombu Kanji recipe
Easy to prepare with basic cooking techniques, making it beginner-friendly.
Simple, readily available ingredients make this recipe accessible to all.
Offers a comforting and flavorful introduction to South Indian cuisine and cultural traditions.
This vegetarian nombu kanji with vegetables, coconut milk and grated coconut provides a wholesome and nutritious meal suitable for individuals with varying dietary preferences.
How to make Ramzan Nombu Kanji in a Pressure Cooker ?
Wash rice and moong dal together. Soak them in enough water for 20 minutes and set them aside.
In a pressure cooker, heat ghee and oil. Once hot, add bay leaf, cinnamon stick, cardamom, fenugreek seeds, and cumin seeds. Once they splutter, add the chopped onions, green chilli, ginger garlic paste. Sauté until the onions change colour.
Add chopped tomato. Saute for a few minutes.
Add the chopped carrots and green beans and sauté for a few minutes. Add finely chopped mint leaves, turmeric powder, salt and stir them together for a couple of minutes.
Drain water and add the rice and moong dal to the pressure cooker with 3 cups of water. Mix well.
Close the pressure cooker lid and cook for six whistles on medium heat.
Allow the pressure to release naturally before opening the lid.
Once the pressure is released, open the lid, add the coconut milk and pepper powder, and mix well. Add boiling water to bring it to a porridge consistency. Adjust the salt as needed.
Simmer the mixture for a few minutes until it reaches the desired consistency.
Garnish the veg nombu kanji with fresh coriander leaves and freshly grated coconut.
Serve the hot nombu kanji in small bowls.
Tips for Making Ramzan Nombu Kanji Recipe
Soaking the rice and dals before cooking helps in reducing the cooking time and ensures a smoother texture to the porridge.
Adjust the consistency of the porridge by adding more water if needed. Some prefer it thicker, while others like it thinner. The kanji also thickens as time goes on, so adjust the consistency by adding hot water.
Adding some grated coconut towards the end gives this tasty kanji recipe an extra flavour and taste.
If you don’t have seeraga samba rice, use regular raw rice in this kanji recipe.
Experiment with the choice of vegetables to add variety and nutrition to the porridge; carrots, beans, green peas, cabbage, drumstick leaves or regular spinach are popular options.
For a vegan version, replace ghee with oil.
Serving Suggestions for Ramadan Veg Porridge
Spicy Pickle: Serve the nombu kanji with a side of spicy chutney or tangy pickle to add a punch of flavour to each bite.
Papadams or Crispy Fried Snacks: Pair the nombu kanji with papadams or crispy fried snacks like masala vadai and samosa for a delightful textural contrast. The crispy element adds an enjoyable crunch to the meal.
Fresh Salad: Accompany the nonbu kanji with a simple side salad of sliced cucumbers, tomatoes, and onions. The salad’s freshness offers a refreshing contrast to the creamy porridge.
Frequently asked questions
Yes, you can prepare nombu kanji in advance and store it in the refrigerator for a day or two. When reheating, you might need to add a little water or coconut milk to adjust the consistency, as the porridge can thicken upon refrigeration.
Absolutely! Feel free to adjust the spices to suit your taste preferences. You can increase or decrease the amount of black pepper, and green chillies. You can also add red chilli powder or garam masala if desired.
Nombu kanji is traditionally consumed during Iftar, the evening meal with which they end their daily Ramadan fast at sunset. Nombu kanji is an ideal dish for breaking the fast, providing nourishment and comfort after a day of abstaining from food and drink.
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Recipe Card
Ramzan Nombu Kanji Recipe | Ramadan Veg Porridge
Ingredients
- ½ cup Rice Seeraga Samba or Regular Raw Rice
- 3 tablespoon Moong Dal
- ½ tablespoon Oil
- ½ tablespoon Ghee
- 1 Cardamom
- 1 Bay Leaf
- 1 inch Cinnamon
- 1 teaspoon Cumin Seeds
- ¼ teaspoon Fenugreek Seeds
- 1 Onion
- 1 Green Chilli
- ½ tablespoon Ginger Garlic Paste
- 1 small Tomato
- Mint leaves a handful
- ½ cup Vegetables (Carrot, Beans) finely chopped
- ½ teaspoon Turmeric Powder
- Salt as needed
- ¼ teaspoon Pepper Powder
- 3 cup Water
- 1 cup Thick Coconut Milk
- 1 tablespoon Grated Coconut
- Coriander Leaves a handful
- 2 cups Hot Water or as needed, to adjust consistency
Instructions
- Wash the rice and moong dal together. Soak them in enough water for 20 minutes and set them aside.
- In a pressure cooker, heat ghee and oil. Once hot, add bay leaf, cinnamon, cardamom, fenugreek seeds, and cumin seeds.
- Once they splutter, add the chopped onions, green chilli, and ginger garlic paste. Sauté until the onions change colour.
- Add chopped tomato. Saute for a few minutes.
- Add the chopped carrots and green beans and sauté for a few minutes. Add finely chopped mint leaves, salt, turmeric powder and stir them together.
- Add the washed rice and moong dal to the pressure cooker with 3 cups of water. Mix well.
- Close the pressure cooker lid and cook for six whistles on medium heat.
- Allow the pressure to release naturally before opening the lid.
- Once the pressure is released, open the lid, add the coconut milk and pepper powder, and mix well.
- Add boiling water to bring it to a porridge consistency. Adjust the salt as needed.
- Simmer the mixture for a few minutes until it reaches the desired consistency.
- Garnish the veg nombu kanji with fresh coriander leaves and freshly grated coconut. Serve hot.