Noi Kanji is traditionally a farmers food in Tamil nadu. After toiling in the fields under the hot sun farmers get to the cool shade of the trees and have this simple porridge with smacking spicy pickles and small onions. As refreshing it sounds it feels too!
Noi Kanji is also made for kids or grown-ups who have fever or cold as it can be easily be digested.
My mom resorts to making this dish when we are low on vegetables, meat, left overs stock or simply feeling lazy to chew :)
Ingredients:
Method:
Noi Kanji is also made for kids or grown-ups who have fever or cold as it can be easily be digested.
My mom resorts to making this dish when we are low on vegetables, meat, left overs stock or simply feeling lazy to chew :)
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| NOI KANJI |
Ingredients:
- 1 cup of coarsely ground rice
- salt as needed
- 7 cups of water
Method:
- Soak the coarsely ground rice for 10 minutes in water.
- Meanwhile heat 7 cups of water in a large vessel.
- Then add the rice and keep stirring frequently to avoid burning or forming lumps.
- It will take about 30 minutes to soften and come together. At any point if you feel the water is insufficient you can add as per your requirement.
- The porridge can be thick or thin depending on how you would like to have.
- Add salt and mix well. Noi Kanji is ready, remember to have it with spicy pickle, kathirika thokku or goli uralai kizhangu varuval.