Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serving : 4 members
Description
A staple dish we mainly use to break our fast during the month of Ramadan . This is my mother – in – laws recipe . Light flavoured Rice porridge , soothing to the tummy after a long days fast . It is usually served with a brinjal chuntny , samsa ( samosa , this is how they pronounce at my hubby’s place ) , cutlets , paruppu vadai or any deep fried snack . A soup bowl full is filling to the tummy .
Ingredients
Ingredients | Quantity |
|---|---|
| Broken basmati rice | 1 cup heaped |
| fenugreek seeds | 1/4 teaspoon |
| cumin seeds | 1/4 teaspoon |
| garlic flakes | 2 |
| small onions | 6 |
| green chillies | 2 slit |
| coriander leaves chopped | 1 teaspoon |
| mint leaves | 1/2 teaspoon |
| thick coconut milk | 1 cup |
| water | 6 cups |
| salt | to taste |
| ghee | 1 table spoon |
| mustard seeds | 1/4 teaspoon |
| cinnamon | 1 |
| clove | 1 |
| cardamom | 1 |
| curry leaves | 4 |
| ginger garlic paste | 1/4 teaspoon |
Method
- Pressure cook , washed rice , small onions , garlic flakes , green chillies , mint leaves , coriander leaves , fenugreek seeds , cumin seeds along with the water for 4 to 5 whistles .
- Add salt to taste and coconut milk . Mix well adjust the consistency to a flowing thick porridge adding water if needed .
- Bring to boil . Heat ghee in a pan , crackle the mustard seeds , add the cinnamon , clove , cardamom , cut small onions 4 , curry leaves and ginger garlic paste .
- Fry to brown and crisp and pour over the kanji and mix well .
- Serve hot with brinjal chuntny .
Brinjal chuntny ingredients
Ingredients | Quantity |
|---|---|
| Brinjals | 1/4 kg chopped (boiled with salt and water) |
| dry red chillies | 3 fried to crisp |
| tamarind | a huge pinch |
| coconut | 1/4 cup |
| salt | to taste |
| oil | 1 table spoon |
| mustard seeds | 1/4 teaspoon |
| urad dhal | 1/4 teaspoon |
| curry leaves | few |
| onion | 1 small chopped |
Brinjal chuntny method
- Blitze together coconut , tamarind , roasted red chillies and salt to taste to a coarse paste without adding water .
- Add the the boiled brinjal and blitze again till all combine together . Taste and adjust and set aside .
- Heat oil crackle mustard seeds , urad dal , curry leaves . Top with chopped onions and fry to translucent .
- Add the brinjal chuntny and mix well .
- Remove from heat and serve with kanji .
