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Ramzan Nombu Kanji Recipe | Ramadan Veg Porridge

Gayathri Vijayakumar
Ramzan Nombu Kanji, also known as Ramadan Nombu Kanji, is a traditional South Indian vegetable porridge made with rice, moong dal, vegetables, coconut milk and other mild spices.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings

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.

Notes

Add hot water according to your preferred consistency. 
To make the recipe vegan, use only oil and avoid the ghee. 
 
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