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Ramzan Nombu Kanji – Authentic Palli Vaasal Nombu Kanji – Veg Recipe

by | Jun 11, 2016 | 33 comments

nombu-kanji

Nombu Kanji / Nonbu Kanji is a porridge made during the ramadan season to break the fast in the evening.
This recipe is from my good friend Thahira. Thahira’s father was a Quran scholar in Vridhachalam, Tamilnadu. Their house was inside the Town Juma Palli Vaasal (Masjid) compound. Thahira remembers the Ramadan season very vividly. As their house was inside the masjid compound, she has seen the making of Nombu Kanji / Nonbu Kanji countless number of times. Nombu Kanji was made in huge vessels and stirred continuously by masjid men. This is the same recipe she makes it even today and this is what she had to say about the making of the Nombu Kanji. “We prefer our Kanji to be very light. We do not add too much spices as it can irritate the stomach after the long fast and can make one feel very thirsty afterwords. This recipe is very soothing to the tummy. Fenugreek seeds (vendhayam) is an important ingredient in the kanji. We never make kanji without vendhayam (fenugreek). It helps to keep the body cool as fenugreek has cooling properties. This is a plain kanji. Sometimes, we also add little drumstick leaves to make it a little more rich and nourishing.”
Drumstick leaves is a nutrient dense food. Drumstick leaves is an iron-rich food source (31% Daily Value per 100 g consumed). She says during the ramadan season, the rice is sold as grits “noi arisi” or “arisi kurunai” in shops. If one cant find the rice grits or lives abroad, it can be made easily at home in bulk and can be stored and used. I have shared the recipe for making rice grits below. Let this Ramadan season bring in lots of love to everyone.

Here is the recipe for authentic Palli Vaasal Nombu Kanji.

First, lets make rice grits. You can make it in larger quantity if you want and store it and use it for the entire season. Take raw rice and wash it in water for 3-4 times. Soak the raw rice in water for 10 minutes. After soaking, drain the water completely and dry the rice on a cloth for 15 minutes.

nombu-kanji-nonbu-kanji-recipe-rice-grits

Once the rice is dried and has very little moisture left, pulse it in a mixie one or two times so that each grain of rice gets broken into 2-3 pieces. Set aside.

nombu-kanji-nonbu-kanji-recipe-kurunai

Here is how to make the porridge.

Heat oil in a pan and add in one clove and a small half inch piece of cinnamon. Do not add in too many spices. Add in the fenugreek seeds (vendhayam) and the yellow moong dal (paasi paruppu ) and fry on a low flame for 3-4 minutes until its roasted well and very fragrant.

nombu-kanji-nonbu-kanji-recipe-dal

Add in the onion, tomato, ginger garlic paste and green chillies. Add in the rice grits and water. Cover the pressure pan and cook for 4 whistles. Switch off the flame and wait for the pressure from the cooker to release naturally.

nombu-kanji-nonbu-kanji-recipe-water

Open the cooker and add in the fresh shredded coconut, finely chopped coriander leaves and the salt. Mix well to combine. Note on salt: Thahira remembers very well that the salt was always added at the last. Salt hinders with the cooking of dal and rice to a very mashy consistency. So always add the salt at the end. Also too much salt can make one thirsty and interfere with the Ramadan fasting. So go easy on the salt if you are fasting.

nombu-kanji-nonbu-kanji-recipe-garnish

Nombu Kanji is ready!

nombu-kanji-nonbu-kanji-recipe-serve

If Thahira was here, she would have said Bismillah! before serving the Kanji!
Bismillah (Arabic: “In the name of God” or “In the name of Allah”) is the first word in the Quran. Holy Quran’s opening phrase in Arabic, bismillāhi r-raḥmāni r-raḥīm (“In the name of God, the Most Gracious, the most Merciful”).

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nombu-kanji

Ramzan Nombu Kanji – Authentic Palli Vaasal Nombu Kanji – Veg Recipe

Authentic Pallivaasal Nombu kanji recipe. Vegetarian nonbu kanji recipe. Made during the ramadan/ramzan season.With step by step pictures.

  • Total Time: 15 mins
  • Yield: serves 2

Ingredients

Scale
  • 1 teaspoon vegetable oil
  • 1 clove
  • 1/2 inch piece cinnamon
  • 3/4 teaspoon fenugreek seeds
  • 1/4 cup yellow moong dal
  • 1/2 of a medium onion, chopped fine
  • 1/2 of a ripe tomato, chopped fine
  • 1/2 teaspoon ginger garlic paste
  • 1 green chilli, chopped
  • 1/2 cup rice grits -kurunai arisi – recipe given above.
  • 3 1/2 cups water
  • 2 tablespoon fresh shredded coconut
  • 1/2 teaspoon salt
  • 2 sprigs coriander leaves, finely chopped

Instructions

  1. Heat oil in a pan and add in one clove and a small half inch piece of cinnamon. Add in the fenugreek seeds (vendhayam) and the yellow moong dal (paasi paruppu ) and fry on a low flame for 3-4 minutes until its roasted well and very fragrant.
  2. Add in the onion, tomato, ginger garlic paste and green chillies. Add in the rice grits and water. Cover the pan and cook for 4 whistles. Switch off the flame and wait for the pressure from the cooker to release naturally.
  3. Open the cooker and add in the fresh shredded coconut, coriander leaves and the salt. Mix well to combine.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Porridge
  • Cuisine: Tamilnadu

nombu-kanji

33 Comments

  1. Ashhab

    Superb and simple recipe! will try this soon.






    Reply
  2. Bhuvana

    Hi Kannamma,
    Your way of writing is attractive. Congratulations.
    These days we are getting nonbu kanji from our
    neighbor which they receive from pallivasal. It tastes awesome. I was searching for typical pallivasal kanji receipe. Luckily I have seen yours. My mom’s town is Vriddhachalam.
    On seeing, this is from Tahira, Vriddhachalam
    I am much interested to do this.
    Thankyou Suguna and Tahira.






    Reply
  3. Fara

    Amazing






    Reply
  4. Dido

    Thank you for this recipe, Suguna. How does one cook this dish stove-top? Thanks, Dido.

    Reply
    • Suguna Vinodh

      You can just boil the dal on a sauce pan for about 20 minutes. Adjust water while cooking.

      Reply
  5. Mina

    Your recipe brought tears to my eyes Suguna. Thank you so much for sharing. This brings back such fond childhood memories of my friend, Parveen’s mum sending us this Kanji for Ramzan and then Biriyani on Eid day. Ever since I got married I’ve yearned for this Kanji because I’ve never been able to visit my mother’s house during Ramzan time. Thanks to you, I can make it myself this year. God bless you and your friend Tahira for sharing this recipe.

    Reply
  6. Shyamala

    Good recipe.. it is common during Ramadan fasting .. really smooth on digestive system .. adding a teaspoon of roasted fennel – cumin ..and extracted coconut milk also enhances taste n flavour… thanks for sharing🙏






    Reply
  7. Ashraf Thayyil

    This was the best recipe of Nombu Kanji which I believe is authentic. Its simple and nutritious. Thanks for sharing your nostalgic memories which takes me to those old days in Salem where I lived near a Pallivasal too.

    Reply
  8. Jaishri Karthik

    Hi Kannamma,
    This recipe was really awesome. We do nombu kanji which my mom learnt from our family friend Yasmin akka family.
    We don’t use dhall, just basmati rice or seeragasamba and the ingredients we use for ven pongal. Added to that we use pudina,cashews and spices( cinnamon,clove, cardamom and star anise) as a final tadka.
    I was thinking to try this pallivaasal style, made it today and my daughter loved it and ate till the last sip… Very nice.






    Reply
  9. Bharti Chopra

    I was introduced to this dish by my colleague two weeks ago. I liked it so much but he didn’t know the name and said her aunt makes it for ramadan :).
    Coincidentally I hosted iftaar for the same colleague yesterday so had to make this. Searched for the name by trial and came across your blog.
    My colleague said the kanji I made was authentic and too good for first time.
    Thank you for a lovely recipe.






    Reply
  10. Syed Shafi

    It was wonderful after so long I tasted nonbu kanji like in masjid those days in my village. Thanks for sharing!! adding rich taste as side dish I made pudina chutney which was perfect combination .






    Reply
    • Suguna Vinodh

      Thank you! Wishing you a blessed Ramadan!

      Reply
  11. VANITHA

    hi beauty of the recipe is in the way it is written. In very simple terms and easy to understand. Planning to try it for breakfast tomorrow. Will provide feedback! Thank YOU.






    Reply
  12. SUBRAMANIAN SP

    Very beautifully scripted…Reading itself was like having a complete feeling of eating nombu kanji!!! Super mam

    Reply
  13. Mohideen syed

    This is the best recipe available online for Tamil Nadu palli vaasal (Mosque) style Nonbu Kanji. I tried it and came out well! Thank you for sharing!






    Reply
  14. Nilopher banu

    Masha Allah… Very nice and easy …. Keep doing ya….

    Reply
  15. sulfi

    its very helpful to my self for cooking and thank you

    Reply
  16. Andal

    Dear sugu sis., As-Salaam alaikum.
    It’s a rather lovely post deary….. beautifully written. My son’s friend s Rifath abdulla and I invariably get nonbu kanji from their home during fasting days. I like the vegetarian version….. so soothing for the heart and soul that I consider it as prasad from mosque.Even i utter bismilla and Allah hoo Akbar as I relish it.
    One fine day I was so drained and just managed with what s left over for dinner as my husband was away to dine out with friends. But he turned home for dinner and I was helpless. Oh..! Nonbu kanji came as a saviour from Rifath’s home.
    One friendly note ….you can saute the greens and add to the kanji and simmer for a few minutes. It’s not advisable to pressure cook the greens as the volatile components in the greens NEED TO escape as we cook . So cook greens in open pan and after some time you can close it with a lid to ensure thorough cooking.
    I don’t find any greens recipe in KC tat involve pressure cooker. Pl keep going. You are rocking with your new addition of videos…. thought there would be Ilayaraja BGM.?






    Reply
    • Suguna Vinodh

      Thank you so much! Ilayaraja will sue me if I use without permission 🙂

      Reply
  17. Lucky

    Hi Kannamma ,
    I have some murrungai keerai handy , can you tell me how much and when I should add while cooking .

    Thanks ,
    Lucky .

    Reply
    • Suguna Vinodh

      You can add it directly in the pressure cooker. About half a cup. Too much will make the kanji bitter.

      Reply
  18. Purna Raj

    Hello suguna,
    Than you for the recipe, do you have a recipe for chicken haaram that’s served during ramzan fasting?
    Thank you,
    Purna

    Reply
    • Suguna Vinodh

      Hi purna. Thank you. I don’t have that recipe.

      Reply
    • Suguna Vinodh

      Thanks. I don’t have that recipe dear.infact its the first time I am hearing it.

      Reply
  19. Sadak Abdul

    Super KCyamma… nicely explained in writing….

    Reply

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