Chukku- Dried Ginger Kanji: A Refreshing and Soothing Porridge for Ramadan
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Indian
Serves: 4 People
Ingredients
For cooking rice
  • Sona Masoori, Kaima or porridge rice- ¾ cup
  • Garlic, chopped- 3 cloves
  • Fenugreek seeds- 1 tsp
  • Water- 3 cups
  • Salt- 1 tsp
For grinding coconut
  • 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
Instructions
  1. For making this kanji: sona masoori, kaima rice or the white rice for making porridge (kanjikkari) can be used.
  2. Chukku or dried ginger is available in all Indian stores.
  3. For making a large batch, double the recipe.
  4. I've pressure cooked the rice in the Instant Pot, you can use a regular pressure cooker as well.
  5. To the Instant Pot inner pot, add rice, garlic, fenugreek seeds, salt & water; combine well.
  6. Close with the lid.
  7. Pressure cook at high pressure for 20 minutes.
  8. Since this is a porridge, the rice has to turn mushy.
  9. I've taken two 3 inches sliced chukku or dried ginger. It will be firm, so crush it in a mortar using a pestle.
  10. In the meantime, to a blender jar, add grated coconut, cumin seeds, chukku, and 1½ cups water.
  11. Grind to a coarse paste, don't have to grind to a smooth paste.
  12. Coconut milk has to be extract from the ground coconut.
  13. After 20 minutes or pressure cooking, let the pressure release for 5 minutes and then do a quick pressure release.
  14. Open the lid, the rice will be mushy and aromatic.
  15. Place a strainer over the rice and add the ground coconut, using your clean hand extract the coconut milk from the coconut.
  16. Add the ground coconut back to the blender jar, add some more water and again grind it.
  17. Extract the coconut milk and add to the rice.
  18. This way we can extract all the coconut milk from the coconut.
  19. If you want the porridge to be very rich, add 1 to 1 cup thick coconut milk, canned coconut milk can be added.
  20. Add salt as per your needs, combine well.
  21. Cook the kanji for a few minutes till it comes to a slight boil.
  22. At this point, you can enjoy the nice aroma of the chukku, it's so refreshing.
  23. Pour into soup bowls & enjoy with your favourite pickle.
  24. This kanji is best enjoyed on its own to truly appreciate its authentic flavour.
  25. Adding condiments like payaru thoran or curries can overpower the subtle taste of chukku (dried ginger).
  26. For the best experience, savour it warm with just a side of pickle. Enjoy & feel refreshed!
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/chukku-dried-ginger-kanji-a-refreshing-and-soothing-porridge-for-ramadan-nombu-kanji/