Nonbu kanji

Nonbu Kanji is a famous dish prepared by south Indians during Ramadan for Iftar.It is a natural coolant, which cools the body after a full day's fast. Its ingredients such as Fenugreek,Coconut Milk are the cooling agents. It is very lite and delicious. Try it! Enjoy! and be Healthy!

You Need

Onion (thin sliced)                                          1 No
Tomato (Medium)                                          1 No.

Chilli                                                             1-2 Nos.

Pudina leaves(chopped)                                   7-8   

Corriander leaves(chopped)                             handful

Ginger-Garlic paste                                        11/2 - 2 tbsp  

Coconut milk                                                 1/2 cup

Wash & Soak together

Raw rice                                                       3tbsp 

Channa dal                                                    1tbsp 

Green gram dal                                              1tbsp

To temper
Oil                                                                11/2tbsp

Fenugreek                                                     1/4 tsp
Cinnamon                                                      1 small piece
Clove                                                            2 Nos.
Cardamom                                                     2 Nos.

Preparation

Heat the pan.

Pour oil and add cloves, cardamom, cinnamon and fenugreek and fry till fenugreek becomes golden brown.

Now add the onions(thinly sliced) and fry till it becomes translucent.

Add Ginger-Garlic paste and fry till the raw smell disappears.

Then add green chilli, pudina, coriander and the tomatoes. Saute till the tomatoes becomes soft.

Then, pour 4 1/2 cups of water and bring it to a boil. During this stage add soaked rice and dals.

Add salt to taste. Simmer for an hour (time may vary-Cook until the rice and dals are soft) , stirring occasionally.

At last add the coconut milk and simmer for 15 minutes.

Bon Appetite!

Variations

1) You can also add minced meat or chicken or carrots.

2) Do not add coconut milk last, instead heat 1 tbsp ghee and add few curryleaves, switch off the flame add the coconut milk to the curryleaves, pour it immediately on kanji and mix well.
The advantage of this method is you can prepare the kanji in advance and when you want to serve heat the kanji and add the tempered coconut milk and serve,

 Upgrading my recipe and Sending them to Ahlan Ramadan - the healthy way event announced by Sister Rafeedha of 

the big sweet tooth