Kerala

Nombu Kanji with Bulgur wheat

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Hello Everyone !!!

Ramadan wishes to all from Crackleandtemper!!!

Today I would like present you all a very light and flavourful Iftar dish which is very common in northern parts of Kerala . Kanji in malayalam means porridge which can be sweet or savoury . I had this first time from my neighbour aunty , she used to send this always during ramdan time while they break their fast. I used to love that because of the simple flavours , very light on tummy at that same time nutritioius . She used to make it with jeeraga samba rice ( a type of rice used in Kerala to make biriyanis).
I have used cracked wheat ( bulgur wheat ) here to make this kanji to make it more nutritious . It turned out to be very tasty like the rice version , I also added some lemon juice to this to give an extra punch. I have used whole spices like cinnamon and cloves, to give some heat I have used ginger and green chillies and lovely flavour of garlic. In the end I have tempered with ghee , cumin and onions which is slightly caramelised to give that sweet taste . This porridge is very simple but a flavourful explosion in your mouth .
It can be had on it’s own or with fried fish or with fried chicken . I love to eat this porridge as it is without any side dishes because of the great flavours this porridge imparts . To enhance the flavour you can also add some coconut milk to it and make it a complete meal with the addition of coconut milk. Also enjoy this as a soup by adding coconut milk and thinning it down , you don’t need any kind of stocks to make this flavour full porridge.

Now lets get into the recipe !!!

Serves – 2 to 3 people
Prep Time – 5 minutes
Cooking Time – 10 or 15 minutes
Method- Easy
Author- Parvathy V Nair
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Ingredients

Bulgur wheat – uncooked 1/2 cup
Garlic – 2 cloves chopped
Ginger – half teaspoon chopped
Cinnamon – 2 small sticks
Cloves – 2 nos
Turmeric powder- a pinch
Onion – one teaspoon
Cumin seeds- 1/2 teaspoon
Ghee- 1 teaspoon
Green Chillies – 2 increase if you need more spice or decrease if you need less spice
Salt- as needed
Water- as required

Method

1. Keep bulgur wheat , garlic , inger , cinnamon , cloves , turmeric powder and green chillies in a pressure cooker . Cover this with water and cook it .
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2. Pressure cook this for 5 minutes till 2 to 3 whistles come out . If you don’t have a pressure cooker you can cook these guys on stove but it has to be cooked very well
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3. In a pan heat ghee fry cumin seeds and onion . fry the onion till it is transparent .

4. Keep the cooked bulgur wheat in a pan add more water if required and add salt brin this to a boil . Boil for 2  minutes then add the prepared tempering of cumin and onions . Squeeze some lemon juice before you serve .

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