When it comes to comforting, soul-warming food during Ramadan, one dish that stands out in my family is Chukku Kanji (dried ginger porridge). A staple in my mom’s family, this aromatic porridge has been passed down through generations, and it’s a recipe that holds a lot of nostalgia for me.
Not only is it a favourite during the holy month of Ramadan, but it’s also a beloved dish in the town of Thiruvithamcode in Kanyakumari district, where it’s often served for Iftar.
Chukku Kanji is the perfect balance of warmth, spice, and comfort. It’s made with dried ginger, also known as Chukku, and is a popular kanji (porridge) for its soothing and refreshing qualities. Here’s why this simple yet flavourful dish has earned such a place in our hearts and kitchens.
Why Chukku Kanji is So Special
During Ramadan, it’s essential to stay hydrated and nourished. The long hours of fasting can take a toll on your body, so what better way to rejuvenate than with something that’s not just refreshing but also gentle on the tummy? This is where Chukku Kanji comes into play.
The key ingredient, dried ginger (Chukku), has incredible health benefits. It’s known for its digestive properties, and it can help relieve nausea, bloating, and other tummy troubles. Paired with pickle, it becomes the perfect meal to break the fast with, as it warms the body from the inside out.
So, the next time you’re looking for something light, refreshing, and easy to digest, try this delightful dried ginger porridge. Happy cooking, and Ramadan Mubarak!
Here is the recipe for Nombu Kanji Or Jeera Kanji, Click Here
Here is the recipe for Chicken Rice Masala Kanji, click here
- Sona Masoori, Kaima or porridge rice- ¾ cup
- Garlic, chopped- 3 cloves
- Fenugreek seeds- 1 tsp
- Water- 3 cups
- Salt- 1 tsp
- Grated coconut- 1½ cups
- Cumin seeds- 1 tsp
- Chukku or dried ginger- 2 large slices
- Water, to grind coconut & extract coconut milk
- Thick coconut milk- ½ to 1 cup
- Salt- as required
- For making this kanji: sona masoori, kaima rice or the white rice for making porridge (kanjikkari) can be used.
- Chukku or dried ginger is available in all Indian stores.
- For making a large batch, double the recipe.
- I've pressure cooked the rice in the Instant Pot, you can use a regular pressure cooker as well.
- To the Instant Pot inner pot, add rice, garlic, fenugreek seeds, salt & water; combine well.
- Close with the lid.
- Pressure cook at high pressure for 20 minutes.
- Since this is a porridge, the rice has to turn mushy.
- I've taken two 3 inches sliced chukku or dried ginger. It will be firm, so crush it in a mortar using a pestle.
- In the meantime, to a blender jar, add grated coconut, cumin seeds, chukku, and 1½ cups water.
- Grind to a coarse paste, don't have to grind to a smooth paste.
- Coconut milk has to be extract from the ground coconut.
- After 20 minutes or pressure cooking, let the pressure release for 5 minutes and then do a quick pressure release.
- Open the lid, the rice will be mushy and aromatic.
- Place a strainer over the rice and add the ground coconut, using your clean hand extract the coconut milk from the coconut.
- Add the ground coconut back to the blender jar, add some more water and again grind it.
- Extract the coconut milk and add to the rice.
- This way we can extract all the coconut milk from the coconut.
- If you want the porridge to be very rich, add 1 to 1 cup thick coconut milk, canned coconut milk can be added.
- Add salt as per your needs, combine well.
- Cook the kanji for a few minutes till it comes to a slight boil.
- At this point, you can enjoy the nice aroma of the chukku, it's so refreshing.
- Pour into soup bowls & enjoy with your favourite pickle.
- This kanji is best enjoyed on its own to truly appreciate its authentic flavour.
- Adding condiments like payaru thoran or curries can overpower the subtle taste of chukku (dried ginger).
- For the best experience, savour it warm with just a side of pickle. Enjoy & feel refreshed!
