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    You are here: Home / RandomPosts / Nombu Kanji Recipe (Ramzan Nombu Kanji)

    Nombu Kanji Recipe (Ramzan Nombu Kanji)

    Last Updated On: Mar 8, 2025 by Sharmilee J

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    Nombu Kanji is a nutritious gruel made using raw rice, dal along with spices cooked in coconut milk to a smooth porridge consistency. Nombu Kanji is prepared in the holy month of Ramadan. Let’s learn to make Nombu Kanji Recipe with step by step pictures and video.

    ramzan nombu kanji served

    Nombu Kanji is a very popular porridge made during Ramadan. It can be made using vegetables or meat. I have shared the vegetarian version of Ramzan Nombu Kanji here but you can very well replace vegetables with meat.

    Jump to:
    • About Nombu Kanji
    • Nombu Kanji Video
    • Nombu Kanji Short Video
    • Nombu Kanji Ingredients
    • How to make Nombu Kanji Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Nombu Kanji

    Ramadan is th month of fasting so people fast the whole day and have their meal only after sunset. Nombu Kanji is more like a soup or porridge made with rice, lentils, spices and other ingredients. It is mainly consumed along with other snacks to break the fast.

    I have tasted Ramzan Nombu Kanji only few times and I love the flavor of the kanji. Nombu Kanji is a nutritious gruel made using raw rice, dal, cooked with coconut milk to a smooth porridge consistency and seasoned with spices, the kanji’s flavors are so much like the biryani so I felt like drinking biryani and fondly call it as biryani kanji.

    Ramadan is the ninth month of the Islamic calendar, and the month in which the Quran was revealed. Fasting during the month of Ramadan is one of the Five Pillars of Islam. This month is spend by Muslim people by fasting from dawn to sunset. They do not eat food or drink water during the hours of sunlight in this period.

    In Southern states such as Tamil Nadu, and Kerala, Muslims break their fast with nombu kanji which is a rich, filling rice porridge cooked with meat and vegetables. INombu Kanji is a nutritious and easy meal prepared in bulk during ramadan. This is often served with bonda, bajji, and vadai.

    Nombu Kanji is a Ramadan special rice porridge prepared to break the fast. As most of them will be tired after the whole days fasting, this is very simple and easy to prepare. It is healthy and tastes delicious too.

    Nombu Kanji is prepared in bulk in Palli vasal everyday during this month to serve everyone who visits there for free. It is just like the prasadam served here in temples. It also serves the purpose of serving hungry people apart from breaking the fast or the concept of serving sacred food.

    Actually meat(chicken / mutton) is used for Nombu Kanji but I preferred to make the veg version of the nombu kanji. Nombu Kanji is made in a big container and is then transferred to small bowls for serving.

    ramzan nombu kanji in a ladle

    Nombu Kanji Video

    Nombu Kanji Short Video

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    Nombu Kanji Ingredients

    • Rice – Raw rice or seeraga sambar rice can be used to make nombu kanji as it makes the kanji more flavor.
    • Dal – Split yellow moong dal is used for this kanji.
    • Vegetables or Meat – I have used onion, tomato and carrot. You can add 199 grams mutton or chicken cut into small pieces.
    • Spices – Whole spices like cinnamon, cloves and cardamom are used for tempering.
    • Spice powders – Spice powders including red chili powder, coriander powder and garam masala powder is used to make the kanji.
    • Herbs – Coriander leaves and mint leaves are added to lend a great flavor to this dish. Do not skip mint leaves as it gives such a nice aroma to nombu kanji.
    • Coconut milk – Coconut milk forms the base of this dish first thin coconut milk is added then finally before switching off thick coconut milk is added to give it a rich creamy taste and consistency.
    ingredients needed to make nombu kanji

    How to make Nombu Kanji Step by Step

    1.First take 1/2 cup raw rice and 1/8 cup moong dal. You can use seeraga samba rice too.

    rice and dal

    2.Rinse it well, drain water and set aside. Let it dry for 10-15 minutes.

    rinse it well

    3.Then grind raw rice and moong dal together to a coarse mixture,Set aside. Just pulse mixer few times to get a coarse mixture.

    coarse grind it

    4.Heat 2 teaspoon oil in a pressure cooker add 1 inch cinnamon, 2 cloves, 1 whole cardamom, 1 green chili.

    temper spices

    5.Then add teaspoon ginger garlic paste and 1 medium sized onion finely chopped – fry till onions turn transparent.

    add onion

    6.Then add 1 medium sized tomato, 1/4 cup carrot, 1/4 cup mint leaves along with 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/4 teaspoon garam masala powder and required salt.

    add tomatoes with vegetables

    7.Saute until mushy and raw smell of tomatoes leave.

    add spices powders and saute

    8.Then add raw rice moong dal mixture.

    add rice, dal mixture

    9.Add 3 cups water.

    add water

    10.Add 1/2 cup thin coconut milk and pressure cook for 4-5 whistles.

    add thin coconut milk

    11.Let pressure release by itself then open and mash it well using a masher or ladle. Add little more water if its too thick.

    mash well

    12.Add 1/2 cup thick coconut milk give a quick stir.

    add thick coconut milk

    13.Garnish with coriander leaves and switch off. Do not boil after coconut milk is added.

    garnish with coriander leaves

    14.Ramzan nombu kanji is ready. Adjust consistency while serving as it tends to thicken after cooing down.

    mix well and switch off

    Serve Nombu Kanji hot or warm!

    nombu kanji served

    Expert Tips

    • You can add other vegetables like like beans, cabbage etc.
    • Pulsing rice, dal makes it easy to cook and in porridge consistency. You can add it as such too but you may need to mash it more.
    • If you are adding chicken / mutton add 100 grams, pressure cook it along with rice, dal, vegetables for 3-4 whistles or until porridge consistency.
    • The kanji should be in drinkable consistency as they serve in in a curved bowl to drink. It will get thicken soon , so switch it off at the right consistency. Else add more hot water to thin the porridge while serving.
    • Traditionally they make this kanji in large containers , stir and cook it in open pot which takes time but I chose the pressure cooking way as its easy.
    • Do not boil the mixture after thick coconut milk is added as it may split.
    • Use small pieces of mutton or chicken pieces so that they gets cooked faster and blends well with the kanji.

    Variations

    • You can replace vegetables with meat and vice versa.
    • You can use seeraga samba rice or sona masori rice.
    • You can even add beans, peas along with carrots.
    • Mutton or chicken both suits well for this nombu kanji.
    • You can even add a pinch of biryani masala powder for a more fragrant nombu kanji.

    Serving & Storage

    Nombu Kanji is served along with other snacks like bajji, bonda, samosa etc. As it is served to end the fast you can make it an hour before serving time and consume it the same day. If storing store in fridge for a day, reheat it before serving. But as it has coconut milk it is not recommended the shelf life is just 1-2 days even if refrigerated.

    FAQS

    1.When can I have Nombu Kanji?

    Traditionally Nombu Kanji is made to serve along with other snacks to break the fast so consumed after sunset.

    2.Is Nombu Kanji healthy?

    Yes Nombu Kanji is more nutritious and healthy as it has rice, dal and vegetables cooked in coconut milk seasoned with spices and herbs. Nombu Kanji is consumed to break the fast, it is more like soupy porridge consistency so that its easily digestible.

    3.Can Nombu Kanji be made vegetarian?

    Traditionally Nombu Kanji is made with meat but yes Nombi Kanji can be made with just vegetables too. I have given the vegetarian version of Nombu Kanji here but you easily replace vegetables with meat to make the non-veg version.

    4.What are the benefits of Nombu Kanji?

    Nombu Kanji has moong dal and coconut milk which is helpful to soothe the tummy after a whole days fast. It also helps in good digestion which is one the reasons they prepare this nombu kanji to break the fast.

    ramzan nombu kanji served

    If you have any more questions about this Nombu Kanji Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Nombu Kanji Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    Nombu Kanji Recipe | Ramzan Nombu Kanji

    Nombu Kanji is a nutritious gruel made using raw rice, dal along with spices cooked till a smooth porridge consistency. Nombu Kanji is prepared in the holy month of Ramazan or Ramadan. Lets learn Nombu Kanji Recipe with step by step pictures and video
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Servings3
    AuthorSharmilee J

    Ingredients

    • 1/2 cup raw rice You can use seeraga samba rice too
    • 1/8 cup moong dal
    • 1 medium sized onion roughly chopped
    • 1 medium sized tomato roughly chopped
    • 1/4 cup carrot roughly chopped
    • 1/4 cup mint leaves tightly packed
    • 1 teaspoon ginger garlic paste
    • 1 tablespoon coriander leaves finely chopped
    • 3 cups water
    • 1/2 cup thin coconut milk
    • 1/2 cup thick coconut milk
    • salt to taste

    Spice powders:

    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon red chilli powder
    • 1/4 teaspoon garam masala powder

    To temper:

    • 2 teaspoon oil
    • 1 inch cinnamon
    • 2 nos cloves
    • 1 whole cardamom
    • 1 no green chilli

    Instructions

    • First take 1/2 cup raw rice and 1/8 cup moong dal. You can use seeraga sambar rice too.
    • Rinse it well, drain water and set aside.Let it dry for 10-15 minutes.
    • Then grind raw rice and moong dal together to a coarse mixture,Set aside. Just pulse mixer few times to get a coarse mixture.
    • Heat 2 teaspoon oil in a pressure cooker add 1 inch cinnamon, 2 nos cloves, 1 whole cardamom, 1 no green chilli.
    • Then add teaspoon ginger garlic paste and 1 medium sized onion finely chopped – fry till onions turn transparent.
    • Then add 1 medium sized tomato, 1/4 cup carrot, 1/4 cup mint leaves along with 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/4 teaspoon garam masala powder and required salt.
    • Saute until mushy and raw smell of tomatoes leave.
    • Then add raw rice moong dal mixture.
    • Add 3 cups water.
    • Add 1/2 cup thin coconut milk and pressure cook for 4-5 whistles.
    • Let pressure release by itself then open and mash it well using a masher or laddle.Add little more water if its too thick.
    • Add 1/2 cup thick coconut milk give a quick stir.
    • Garnish with coriander leaves and switch off. Do not boil after coconut milk is added.
    • Ramzan nombu kanji ready. Adjust consistency while serving as it tends to thicken after cooing down.
    • Serve Nombu Kanji hot or warm!

    Video

    Notes

    • You can add other vegetables like like beans, cabbage etc.
    • Pulsing rice, dal makes it easy to cook and in porridge consistency. You can add it as such too but you may need to mash it more.
    • If you are adding chicken / mutton add 100 grams, pressure cook it along with rice, dal, vegetables for 3-4 whistles or until porridge consistency.
    • The kanji should be in drinkable consistency as they serve in in a curved bowl to drink. It will get thicken soon , so switch it off at the right consistency. Else add more hot water to thin the porridge while serving.
    • Traditionally they make this kanji in large containers , stir and cook it in open pot which takes time but I chose the pressure cooking way as its easy.
    • Do not boil the mixture after thick coconut milk is added as it may split.
    • Use small pieces of mutton or chicken pieces so that they gets cooked faster and blends well with the kanji.
    Nutrition Facts
    Nombu Kanji Recipe | Ramzan Nombu Kanji
    Amount Per Serving (150 g)
    Calories 352 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 15g94%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Sodium 1339mg58%
    Potassium 435mg12%
    Carbohydrates 40g13%
    Fiber 4g17%
    Sugar 3g3%
    Protein 7g14%
    Vitamin A 2410IU48%
    Vitamin C 11mg13%
    Calcium 70mg7%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

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    Filed Under: Porridges, Ramzan, RandomPosts, Recently Updated

    Reader Interactions

    Comments

    1. Rumana Ambrin

      July 11, 2014 at 6:17 am

      I love this.. Delicious.

      Reply
      • Ruqqaiya

        April 26, 2020 at 12:25 pm

        Am should we blend before cooking ,if so won’t it be powdered pls help

        Reply
        • Sharmilee J

          April 30, 2020 at 6:06 am

          yes just grind to form rice grits

          Reply
    2. Leena Chandrashekar

      July 11, 2014 at 11:07 am

      Looks so healthy and delicious.perfect for festive season..please do visit my blog dear..thanks

      Reply
    3. priya satheesh

      July 11, 2014 at 12:07 pm

      wow…Never tasted this but sounds very delicious and yummy.

      Reply
    4. Happys Cook

      July 11, 2014 at 6:06 pm

      looks delicious… Love the font in the image used….

      Reply
    5. Nippy

      July 12, 2014 at 7:24 am

      I like to taste now..mouthwatering

      Reply
    6. annam senthil

      July 12, 2014 at 12:36 pm

      Healthy Kanji.

      Reply
    7. Nisha Ravi

      July 13, 2014 at 6:51 pm

      Pls mention the qty of chilli pdr n garam masala pdr….

      Reply
      • SHARMILEE J

        July 14, 2014 at 2:13 am

        Oh sorry missed to mention now have added to the ingredients list….

        Reply
      • Lijna

        July 14, 2014 at 6:20 am

        Delicious Kanji

        Reply
    8. Raks anand

      July 14, 2014 at 7:26 am

      I am big fan of this, looks inviting 🙂

      Reply
    9. Bava

      July 23, 2014 at 1:19 pm

      Looking good 🙂

      Reply
    10. Shanthi Rajesh

      November 19, 2014 at 8:17 am

      Shall I use jeera rice for this recipe

      Reply
      • SHARMILEE J

        November 19, 2014 at 1:25 pm

        No it will alter the taste so I don't recommend using jeera rice for this nombu kanji…

        Reply
    11. Kira Moore

      February 20, 2015 at 4:48 pm

      Hello Sharmilee!
      I will be visiting your site more, now that I know of you!
      Do you have any suggestions for cooks without a pressure cooker?

      Thank you again!
      Kira

      Reply
      • SHARMILEE J

        February 21, 2015 at 10:19 am

        You can try cooking in a thick bottomed vessel, but I am not sure of the water measures and timing.May be if I get to try will update here….

        Reply
    12. Raji

      April 05, 2015 at 9:41 am

      Tried this today..it came out really tasty..thanks for the recipe ?

      Reply
    13. Fahim PI

      June 18, 2015 at 9:58 am

      What rice should b used? Basmati or parboiled rice

      Reply
      • SHARMILEE J

        June 18, 2015 at 10:57 am

        It is raw rice(pacharisi)

        Reply
    14. Hanitha Shamsudeen

      June 19, 2015 at 10:08 pm

      Hi Sharmilee. Must the raw rice n moong dhal be soaked or washed before grinding?

      Reply
      • SHARMILEE J

        June 20, 2015 at 2:41 am

        I didnt soak but soaking helps to cook faster

        Reply
    15. Fathima Fara

      June 12, 2016 at 7:57 am

      Came out so well. Though, instead of Coconut milk, I added little Coconut gratings as per my mother in law's instruction. Still it was absolutely delicious.

      Reply
    16. Vazeema Sayed

      June 16, 2016 at 1:23 pm

      Today i tried this. Really it tastes good. Thanks Sharmi 🙂

      Reply
    17. brianda shivani

      June 24, 2016 at 3:29 pm

      hi sharmi today i try this..taste was yummy.thank u fr posting

      Reply
    18. Prabakaran

      October 07, 2017 at 11:35 pm

      Can i use basmati or boiled rice if i dont have raw rice?

      Reply
      • Sharmilee J

        October 19, 2017 at 7:32 am

        You can try not really sure

        Reply
      • Zulfa

        July 30, 2020 at 8:51 am

        Yeah I have tried this recipe with basmati rice and it tastes amazing along with the fragrance.

        Reply
    19. Sangeetha

      March 25, 2019 at 6:30 am

      Tried this today. Came out well. It tasted good too. I like the veggie version better.thank you

      Reply
    20. Sam

      April 01, 2020 at 10:54 pm

      How can I cook the chicken for kanji?

      Reply
      • Sharmilee J

        April 30, 2020 at 6:37 am

        yes check my notes

        Reply
    3.90 from 20 votes (19 ratings without comment)

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