Ramadan Noonbu Kanji – Ramadan Mutton kheema Soup
This porridge (kanji) is prepared everyday during the Ramadan season.
In the Islamic Tradition, during Ramadan's 30 days, we prepare many variety of kanji.. There are varieties of rice soup like (coconut milk rice soup, veg rice soup, oats veg chicken soup,mutton keema rice soup, chicken kheema rice soup,biriyani noobu kanji , tomato soup, cream of chicken soup,palak soup, etc....) among which one of them
It is eaten with urad dal vadai, masala vadai, pakoda, bhajji, cutlet or any other fried and crispy snacks.
Broken (uncooked) Basmathi rice – 175 gram or ¾ glass
Moong Dhal – 25 gram
Methi (fenugreek) seed – 2 tspn
Oil + ghee (or) dalda – 2 tbspn
Cinnamon – 1 inch size
Cardamom - 1
Clove – 2
Onion – 1 big
Ginger garlic paste – 1 tbspn
coriander leaves& mint leaves – few
Tomato – 1 big
Mutton kheena – 100 gram
Grated carrot – 3 tbspn
Red chilli powder - ½ tspn
Turmeric powder - ¼ tspn
Salt – to taste
Green chilli – 1
Curd – 1 tbspn
Coconut milk powder - tspn
Water – 8 glasses
Wash and Soak rice, dhal, methi seeds for 20 minutes
Chop the onion and tomato
Wash the mutton kheema and drain it.
In a vessel, heat oil and temper the cinnamon, clove, cardamom.
Add chopped onions and carrot. stir for 2 min and close the lid and keep the flame low, leave for 5 min.
Add ginger garlic paste. stir well and keep in low flame. After the raw smell goes, add chopped coriander leaves and mint leaves and stir it for 1 min.
Add tomato and green chili,. then add red chili powder, turmeric powder, salt and curd. stir well.
Cook on low flame for 10 min.
Mash the masala and tomato well and keep on low flame. cook for about 15 min.
Add water and let it boil.
Add soaked broken rice and dhal. Let it boil for 5 min. close the cooker lid and keep the flame low. Leave for 2 whistles. Let is cool.When pressure is released, Add coconut milk and mix well and boil for 5 minutes.
Ramadan Special Noonbu kanji – (Ramadan Rice Soup) is ready to serve with pakoda,bajji, or vadai.