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Home » BREAKFAST-DINNER » Vendhaya kanji recipe | Thengai paal poondu kanji

Vendhaya kanji recipe | Thengai paal poondu kanji

July 27, 2016 by Raks Anand 20 Comments

vendhaya-kanji-thengai-pal-kanji
Vendhaya kanji or thengai paal kanji is a porridge made with rice, fenugreek seeds (vendhayam/ methi seeds), moong dal, garlic and coconut milk. I guess it is called with various names. But we call it vendhaya kanji.

We make this for breakfast, my  mom makes this version, while my MIL makes without garlic and add grated coconut instead of coconut milk. I make it mainly when someone at home has mouth ulcer as it is indication of tummy’s underlying condition too. And whenever we feel like 😉, as it is really tasty with all this coconut milk and garlic. The coconut milk, moong dal in this kanji heals any ulcer, so a perfect home remedy for mouth ulcer/ ulcer.vendhaya-kanji
My MIL made this for breakfast and I got so tempted to make. I make it often, but somehow never thought of blogging it. But my Co-sis insisted me to post it this time, so I got this post idea. Vadagam thogayal is the best combination for this kanji, so made that too. I will post the thogayal coming Monday😀.
How to make vendhaya kanji/ thengai paal poondu kanji video

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Vendhaya kanji recipe

Vendhaya kanji or thengai paal kanji is a porridge made with rice, fenugreek seeds (vendhayam/ methi seeds), moong dal, garlic and coconut milk. 
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Cup measurements

Ingredients

  • 1/2 cup Raw rice I used ponni
  • 1 tbsp Moong dal
  • 1 tsp Fenugreek seeds
  • 1/2 cup Coconut
  • 12-14 flakes Garlic Small variety
  • Salt – As needed

Instructions

  • Wash rice, dal and methi seeds and add peeled garlic, 2 cups water to it. Pressure cook for 4-5 whistles.
  • Once done, mash it well.
  • Meanwhile, you can extract coconut milk by grinding coconut with 1/2 cup warm water.
  • Squeeze it through a metal strainer to get coconut milk.
  • Add hot water, coconut milk and salt to the mashed rice.
  • Adjust the consistency as per your need using hot water.
  • Slightly heat the kanji in medium flame.

Video

Notes

  • You can add moong dal more, upto 1/4 cup. It gives lots of volume. So adjust water too.
  • Adding more moong dal will help in healing the ulcer too.Methi seeds also you can add more or less.
  • Coconut milk can be avoided and can add grated coconut instead. But coconut milk is good for mouth ulcer.

Step by step pictures:

  1. Wash rice, dal and methi seeds and add peeled garlic.1-ingredients
  2. 2 cups water to it. Pressure cook for 4-5 whistles. Once done, mash it well.2-cook
  3. Meanwhile, you can extract coconut milk by grinding coconut with 1/2 cup warm water. Squeeze it through a metal strainer to get coconut milk.3-coconut-milk
  4. Add hot water, coconut milk and salt to the mashed rice. Adjust the consistency as per your need using hot water. Slightly heat the kanji in medium flame.4-heat

Garlic and coconut milk gives an excellent aroma, you will never know how much you had. It tastes great as such, but you can serve it with vadagam thogayal, vathal kuzhambu or pickle.
Vendhaya-kanji-recipe

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Filed Under: BREAKFAST-DINNER

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Reader Interactions

Comments

  1. divya chakrapani

    July 27, 2016 at 9:12 am

    Hi Raji,

    Thanks for sharing a beneficial recipe.wonderful.
    Please do correct the typo (vagagam thogayal)

    Reply
  2. Jeya Lakshmi

    July 27, 2016 at 12:22 pm

    Thanks Raji for this recipe. My late mum used to make this but I never got to learn the recipe. Now I'm definitely going to try making it using your recipe. Thanks again.

    Reply
  3. Jeya Lakshmi

    July 27, 2016 at 12:23 pm

    Thanks Raji for this recipe. My late mum used to make this but I never got to learn the recipe. Now I'm definitely going to try making it using your recipe. Thanks again.

    Reply
  4. Raks anand

    July 27, 2016 at 2:16 pm

    Oh sure try it.

    Reply
  5. Raks anand

    July 27, 2016 at 2:17 pm

    Coming monday i am posting

    Reply
  6. Swarna Vairavan

    July 27, 2016 at 4:00 pm

    In our community (Nattukottai chettiar) we call it as "Thengaai paal Kanji". We make it for breakfast every sunday. My mom used to add few springs of drumstick leaves along with it. Jaggary syrup and paruppu thogayal also goes very well with it.

    Reply
  7. Arch

    July 28, 2016 at 1:52 am

    It's called poondu kanji in my place and is served with pacha milagai thoku or thenga thogyal!

    Reply
  8. Sandhya Parthasarathy

    July 28, 2016 at 2:31 am

    Can we substitute rice with any millet ? Also can we skip coconut milk here?

    Reply
  9. Raks anand

    July 28, 2016 at 8:51 am

    Yes you can

    Reply
  10. Sowmiya G

    July 28, 2016 at 9:18 am

    We too prepare it similar, but instead of coconut milk we add normal milk.

    Reply
  11. Geet Krish

    July 28, 2016 at 10:51 am

    I tried it. Came out well and yummy. Thank you..

    Reply
  12. Durga Karthik.

    July 28, 2016 at 11:32 am

    During pregnancy we are given this.

    Reply
  13. Priya Santhamohan

    July 30, 2016 at 9:07 am

    Priya santhamohan
    Very nice recipe,thanks for sharing Raji.

    Reply
  14. Preethi Vikram

    July 30, 2016 at 9:08 am

    We eat this Ganji as well as substitute fenugreek seeds with coriander seeds during our post partum period. Sometimes we add both fenugreek & coriander seeds together. Very good for lactation and to settle the heat in the new mothers body. If the new born is colic too we feed the mums this Ganji.

    Reply
  15. Durga Karthik.

    August 3, 2016 at 1:15 am

    This comment has been removed by the author.

    Reply
  16. Kayalvizhi Praveen

    August 9, 2016 at 12:48 pm

    My mom adds sugar atlast to the Kanji, we can have it as such, kids will love this version

    Reply
  17. Kayalvizhi Praveen

    August 9, 2016 at 12:48 pm

    My mom adds sugar atlast to the Kanji, we can have it as such, kids will love this version

    Reply
  18. geetha priya

    August 29, 2016 at 1:23 pm

    This comment has been removed by the author.

    Reply
  19. Sushmitha Rajamannar

    April 3, 2019 at 1:17 am

    Hi raji, my mom use to make this for breakfast on Sundays with a small variation, u can try that too next time. One is soaking fenugreek seeds separately for some 10 mins , and second is by frying garlic in ghee before adding to rice

    Keep up the good work,

    Reply
    • Raks Anand

      April 3, 2019 at 10:53 am

      Sure I will try sushmitha 🙂 Thanks for the time to write the suggestion 🙂

      Reply

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