RAMADAN NOMBU KANJI

    At the onset of Ramadan, the Holy Month, I always get reminded of two things, one is Biryani and the other one is Nombu Kanji.  Nombu Kanji is simply the spirit of Ramadan served in a bowl.  Every year, our neighbour used to share us their special Iftar dishes and this Nombu Kanji was one default dish along with their famous Mutton Biriyani, Brinjal curry, Chicken Curry, Egg Gravy, Raitha and Firni. The routine comes up quite often during Ramadan month until the day of Eid.  I am a big fan of all these recipes.  I learnt this Nombu Kanji recipe from our neighbour's grandmother. This is a foolproof and an easy recipe which can be incorporated within minutes.

    My love for Biriyani is incomparable, and this Nombu Kanji simply fits into the genre.  The only difference is that it is a bit of gruel like with all good properties & flavour of Biriyani.  Those days I never thought much about the dish rather than just gobbling it up.  But years of thought process has made me read about the dishes, its origin, history and significance. 

    Well, when we all think about Ramadan, we all know the most obvious feature is the abstinence from food and drink from Sunrise to Sunset. The idea being to create an intimate experience of thirst and hunger for 30 days in a row. But this Muslim holy month is also a time to emphasize the spirit of giving and sharing, to practice as much charity as possible.  We can see quite a number of Zakat counters during this Holy Month.  So we can see most of the mosques in Tamil Nadu and Kerala catering Nombu Kanji during the holy month with the sole intention of offering help to the needy – ensuring nourishment for those who might not have enough to fill their stomach after a long day's fast.  

RAMADAN NOMBU KANJI

    Nombu Kanji is synonymous with the Iftar meal, marking the completion of the day’s fast during Ramadan. Iftar is the meal, families eat together at sunset to break the fast.  When Muslims break their day-long fast, the first thing they do is have water and dates. The Prophet Mohammed is believed to have opened his fast with dates, and Muslims try to follow the same practice when possible.  Even at some households in Tamil Nadu and some parts of Kerala, they follow it up with a few bowls of Nombu Kanji before praying.  This rice porridge keeps the stomach light, and it is also easily digestible for bodies that have been fasting.  

For more PORRIDGE/KANJI RECIPES, Click here...

Cuisine - South India
Recipe Type - Porridge
Difficulty - Low
Serves - 4-6
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO MAKE RAMADAN NOMBU KANJI

RAMADAN NOMBU KANJI

INGREDIENTS:

For Nombu Kanji:

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here…

RAMADAN NOMBU KANJI

PREPARATION:

• Wash the Jeeraga Samba/Basmati rice & Moong Dhal until the water runs clear.
• Soak the rice & dhal for about 20 minutes.
• Boil the water and keep it aside.
• Wash and drain the Minced Meat & keep it aside.
  

METHOD:

• Heat Ghee in a pressure cooker, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and Green Chillies, slit into two, to the above and sauté until onions turn translucent.
• Add the Ginger Garlic Paste and sauté until the raw flavour goes, and it turns fragrant.
• Then add finely chopped Tomatoes and sauté until tomatoes turn soft & oil separates from the mix.
  
• Now add in the minced meat and give a quick stir.
• Drain the soaked Rice & Dhal and add it to the above.
• Fry this for about 2–3 minutes on a very low flame.
• Add shredded coconut and give a quick stir.
  
• Pour in the Coconut Milk, boiled Water, Salt and mix well.
• Allow it to boil.
• Add finely chopped Mint & Coriander Leaves.
• Cover the pressure and place the vent cap.
• Cook on a high flame for a whistle, then reduce the flame and cook for another 3–4 whistles.
• Switch off the flame and allow the pressure to release. 
• Once the pressure is released, open the lid and mix Nombu Kanji with a ladle until well combined.
• Can add a handful of Coriander Leaves and Mint as garnish.
• Can garnish Nombu Kanji with Dried Onions/Birista.
  
• Serve Nombu Kanji hot with your choice of side dish.
• Paruppu Vadai, Masal Vadai, Uzhundhu Vadai, Kari Vadai, Meat Balls, Cutlets goes hand in hand with warm Nombu Kanji.

RAMADAN NOMBU KANJI

NOTES:

• I have used Jeeraka Samba Rice in this recipe.  Can use Basmati Rice / Chinigura Rice/Raw Rice for this dish.
• Some recipes call for using Rice grits alias Kurunai Arisi, which makes the cooking process quick, and also these rice grits are suitable for making Porridges (Kanji).
• If you do not have Rice grits, simply give a quick pulse in a dry jar before cooking.
  
• Can substitute half the amount of Ghee with Oil.
• Adding Cardamom and Bay Leaves are purely optional.
• Adjust the number of Green Chillies to suit your spice preference.
• I have added Minced Meat (Beef) in this recipe.  Can add your choice of meat as minced or small pieces.
  
• Adjust the consistency of Nombu Kanji to suit your preference.

 

NENDHRA PAZHAM GHEE ROAST

     Today is Atham, the beginning of Onam Season, "Atham Pathu Onam," in another ten days comes the grand festival Onam, the harvest festival of Kerala.  To commemorate the day, let me present you with a simple Kerala Palaharam prepared with Nendhra Pazham, a Banana, so ubiquitous in God's Own Country - Kerala.

     If one simple snack has loads of nostalgic memories, then this Nendhra Pazham Ghee Roast is one such dish.  A quick & easy Nadan Palaharam, made with Nendhra Pazham, sautéed in Ghee until the Sugar gets caramelized and coats each slice of Nendhra Pazham. It is nothing but Caramelized Bananas roasted in Ghee.  This recipe is usually made with Nendhra Pazham.  But can use any other slightly firm variety of Banana, if you cannot get hold of Nendhra Pazham.

      I had been planning ever since to post this favourite recipe of mine.  But like many other favourites still was lying in my to-write list.  Whenever I make this snack, I usually wouldn't find time to click a picture. So it never made it to my blog until today.  And always have thought this to be a simple snack, a common household dish made in most of the Kitchens.  But it happened to be not a well known or popular snack after all.  For me, it is a comfort food and a dish I relinquish.

 This was one snack my Mom frequents at home, and I am like head over heels for it.  But after getting married, my hubby or his family never liked this.  So I never make this snack at home.  Lately my daughter stayed in India for a few months for her studies and that is when she got into a liking for this snack, as usual the credit goes to my Mom.  

NENDHRA PAZHAM GHEE ROAST

     Few days back I made Paal Kanji for Lunch, and I was saying her that I love to combine it up with Nendhra Pazham Ghee Roast.  Another nostalgia of Lunch Box scenario.  I love this snack and usually like to pair it up with Paal Kanji.  And it was also, one combo I used to carry in my Tiffin Box during my school days.  Luckily one ripe Nendhra Pazham was lying out with all inviting notion that, she immediately made a batch with half of the Banana.  It was late night and I had already finished my dinner.  So I was in no mood to eat it.  Next day, with all means & thoughts all set over this Pazham Ghee Roast, I made it first thing in the morning. The overripe Banana was so sweet on its own and just melted away to the heat when sautéed in Ghee.  

    I prefer making this Palaharam with Ripe or over ripe Bananas, but it tends to lose its  shape when sautéed in ghee.  If you prefer a bit still firm ripe Bananas, then it tends to hold the round shape.  Whatsoever the taste of this simple but exquisite Nadan Palaharam is decadent to the core.  Simply eat it up as a snack or pair it up Puttu, Vellayappam, Upma or Paal Kanji.  I feel the combination of Nendhra Pazham Ghee Roast and Paal Kanji as a Keralite delight - a simple replica of Thai Mango Sticky Rice in a typical Kerala Nadan Style. And all the more it is a healthy snacking option and also good for toddlers.

For more KERALA PALAHARAM RECIPES, Click here... 

Cuisine - Kerala
Recipe Type - Nadan Palaharm
Difficulty - Easy
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10 -15 Minutes

For more RECIPES WITH NENDHRA PAZHAM, Click here...

HOW TO COOK NENDHRA PAZHAM GHEE ROAST - CARAMELIZED GHEE ROASTED BANANAS

 

NENDHRA PAZHAM GHEE ROAST

INGREDIENTS:

METHOD:

• Wash, Peel and slice the Nendhra Pazham into rounds.
• Heat Ghee in a Pan.
• Gently add the sliced Bananas and sauté it on a very low flame for a few minutes.
• After a few minutes, flip each slice and sauté it on a low flame for a few more minutes. 
• Once the Banana Slices are half cooked, sprinkle the Sugar over the Banana slices.
• Gently toss it.
• Continue to cook the Banana slices until the Sugar melts and slightly caramelizes.
• Banana Slices would also get slightly fried in Ghee.
• Cook until the Banana Slices turn into golden brown.  
• If you prefer slightly crispier texture and a dark brown colour, cook for a few more minutes.
• Serve Nendhra Pazham Ghee Roast hot or at room temperature.
• Nendhra Pazham Ghee Roast can be served as a snack or for breakfast.
• It pairs well with Puttu, Vellayappam, Upma and my personal favourite is to combine it up with Paal Kanji.

NENDHRA PAZHAM GHEE ROAST

NOTES:

• The diameter of the Nendhra Pazham was big.  So I have cut it into semicircles.
• Adjust the thickness of the Slices to suit along with the texture preference.
• I have used overripe Bananas in the recipe, so I have used just 2 tablespoons of Sugar.  Adjust accordingly.
• If you do not prefer White Sugar, substitute it with Cane Sugar or Brown Sugar.
  
• If you do not prefer Ghee, can substitute it with Coconut Oil.

NELLIKKA CHAMMANTHI - GOOSEBERRY/AMLA CHUTNEY

Amla/Amalaki/Nellikkai: The Nutritional Powerhouse of Indian Gooseberries

    Indian Gooseberries, known as Amla, Amalaki, Nellikkai, or Nellikka in various Indian languages, have been deeply rooted in Indian culture for centuries. Revered for their remarkable nutritional and therapeutic properties, these tiny fruits are celebrated in Ayurveda for their ability to heal and rejuvenate.

Rich in Nutrients & Health Benefits

    Amla is packed with Vitamin C, Iron, Calcium, and Chromium, making it a nutritional gem. It's no wonder Ayurvedic scriptures have long praised its antioxidant and antiseptic properties. The fruit's role in boosting immunity, improving digestion, and fighting infections makes it a natural choice for holistic health.

Top 5 Health Benefits of Indian Gooseberries

• Boosts Immunity and Fights Infections: The high concentration of Vitamin C in Indian Gooseberries acts as a powerful antioxidant, protecting the body against harmful free radicals and promoting overall health.
• Improves Digestive Health: Rich in dietary fibre, Indian Gooseberries/Amla aids digestion, relieves constipation, and helps regulate blood glucose levels, making it an excellent addition to the diet of diabetic patients.
• Heart Health & Cholesterol Regulation: Indian Gooseberries/Nellikka has been shown to increase good cholesterol (HDL) while lowering bad cholesterol levels, contributing to better heart health.
• Supports Bone & Dental Health: The calcium content in Indian Gooseberries strengthens bones and teeth, while its anti-inflammatory properties help reduce symptoms of arthritis.
• Cancer-Fighting Properties: With a rich content of flavonoids, polyphenols, and other antioxidants, Indian Gooseberry is believed to help prevent various types of cancer and protect against DNA damage.

The Power of Gooseberries in Ayurveda

    Amla’s history in Ayurveda is vast, with ancient texts detailing its benefits in detoxification, improving liver function, and even aiding in weight loss. Its antiviral and antibacterial properties make it a potent natural remedy against infections.

Why Gooseberry is a Must for Diabetics

    Gooseberry has a significant role in regulating blood sugar levels, making it a superfood for diabetics. With its ability to improve insulin sensitivity and reduce blood glucose, it helps diabetics maintain a healthy balance.

GOOSEBERRIES/NELLIKKAI/AMLA

Nellikka Chammanthi (Gooseberry Chutney): A Tangy, Spicy Delight

Gooseberries—or, as we call them, Nellikka—have always held a special place in my heart and my childhood. Slightly sour, bitter, and sweet, these little powerhouses of nutrients were a regular feature at home. My dad used to say, “The first bite of a gooseberry is sour, but as you swallow, it turns sweet.” And oh, how true that was!

Whenever my mum brought fresh gooseberries home, my brother and I would grab a few and dive right into them, dipping them in a mix of salt and red chilli powder. And let me tell you, the fun part was drinking water right after—it made the sweet taste even more overwhelming!

Discover more ways to enjoy Gooseberries from this Recipe Collection!

Nellikka Chammanthi: A Simple, Nutritious Addition to Your Diet

    Nellikka Chammanthi, or Gooseberry Chutney, is one of the easiest and tastiest ways to sneak this wonder fruit into your daily meals. Every household has its own version of Chammanthi. Some add shallots, while others blend it with green chillies or dry red chillies. But no matter the variation, the core ingredients remain the same: fresh gooseberries, coconut, green chillies, ginger, and curry leaves.

The Traditional Ammi Kallu Grind: A Taste Like No Other

    In the old days, my family would use an Ammi Kallu (grinding stone) to prepare Chammanthi. This traditional method of grinding brings out the natural oils from the ingredients, making the chutney more flavorful. Plus, you can make it without adding any water, which is key for that perfect thick consistency—we call it Katta Chammanthi!

Quick and Easy Comfort Food: Rice and Nellikka Chammanthi

    After a long, tiring day, sometimes all you need is a quick meal that warms the soul. And Nellikka Chammanthi with steaming rice or Kanji (rice porridge) is exactly that. The spicy-tangy flavour of the chutney combined with soft rice is truly a match made in heaven. Trust me, it’s the perfect comfort food when you’re too lazy to cook a big meal but still crave something delicious.

    The subtle bitterness, balanced with a hint of sweetness and tang, combined with the fiery kick of this Nellikka Chammanthi, will have you reaching for more rice. "Oru urula choru extra..." (Just one more ball of rice, please!) On those days when you’re utterly exhausted or too lazy to cook, simply serve this spicy-tangy chutney with hot, steaming rice or kanji (rice porridge). It’s a deliciously comforting duo that feels like heaven on a plate.

Recipe Details – Nellikka Chammanthi/Gooseberry Chutney

• Cuisine: Kerala (India)
• Course: Side Dish
• Recipe Type: Condiment
• Difficulty: Easy
• Spice Level: Medium
• Serves: 2–3
• Author: SM

Total Time:

• Preparation Time: 5–10 Minutes

NELLIKKA CHAMMANTHI - GOOSEBERRY/AMLA CHUTNEY

How to Make Nellikka Chammanthi (Gooseberry/Amla Chutney)

    Nellikka Chammanthi or Gooseberry Chutney is a classic South Indian side dish that’s tangy, spicy, and packed with the nutritional goodness of gooseberries. This easy-to-make condiment pairs perfectly with steamed rice, Kerala Matta rice, or kanji (rice porridge).

Ingredients for Nellikka Chammanthi (Gooseberry/Amla Chutney)

• Gooseberries – 1/2 Cup
• Grated Coconut – 1/2 Cup
• Green Chillies – 3–4 (adjust for spiciness)
• Ginger – a small piece
• Curry Leaves – 1 sprig
• Salt – to taste

*Pro Tip: For a fiery twist, try using Kanthari Mulagu (Bird’s Eye Chillies) in place of regular green chillies!

Method: Step-by-Step Guide to Making Nellikka Chammanthi

• Prep the Gooseberries: Wash the gooseberries thoroughly, cut them into small pieces, and discard the seeds.
• Grate the Coconut: Freshly grated coconut is key for an authentic flavour.
• Grind the Ingredients: Mix the gooseberries, coconut, green chillies, ginger, curry leaves, and salt. Grind without adding water.
• Shape the Chammanthi: Once well ground, shape the mixture into a ball if desired. This thick chutney pairs excellently with rice dishes.
• Serve: Nellikka Chammanthi is best served fresh with steamed rice, Kerala Matta rice, or kanji (rice porridge).

  
  

  Explore more delicious Kerala-Style Chammanthi Recipes by clicking here!

  
  

NELLIKKA CHAMMANTHI - GOOSEBERRY/AMLA CHUTNEY

Notes:

• Adjust Sourness: Feel free to vary the number of gooseberries based on how tangy you like your chutney.
• Grinding Tip: You can shape the chutney into a ball if it’s ground without water. If necessary, add a small sprinkle of water to help grind.
• Customise to Taste: Add or omit ingredients like curry leaves, ginger, or shallots depending on your preference.
• Chillies Choice: This chutney works well with both green chillies and dry red chillies. For a traditional twist, try using Kanthari Mulagu (Bird’s Eye Chillies).

PRESERVED GOOSEBERRIES

Preserved Gooseberries Option: No fresh gooseberries? You can use gooseberries preserved in brine to make this chutney.  For a detailed recipe on How to Preserve Gooseberries in brine, Click here!

    Gooseberries are a powerhouse of nutrition, loaded with Vitamin C, antioxidants, and fibre. They’re known for improving digestion, boosting immunity, and helping regulate blood sugar levels. Incorporating this chutney into your diet is a delicious way to benefit from these nutrients.

    Nellikka Chammanthi is a simple, nutrient-rich condiment that adds a burst of flavour to your meals. Whether you’re pairing it with rice or kanji, this chutney is a delightful way to enjoy the goodness of gooseberries every day and make your next meal even more exciting!