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    Home Β» Recipes Β» Breakfast & Dinner Ideas

    Vendhaya kanji recipe | Thengai paal poondu kanji

    July 27, 2016 by Raks Anand 26 Comments / Jump to Recipe

    Vendhaya kanji or thengai paal kanji is a porridge made with rice, fenugreek seeds (vendhayam/ methi seeds), moong dal, garlic and coconut milk.

    Vendhaya kanji
    vendhaya kanji

    I guess it is called with various names. But we call it vendhaya kanji.

    We make this for breakfast, myΒ  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 thengai pal kanji
    thengai paal 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😀.

    Let's see how to make vendhaya kanji/ thengai paal poondu kanji.

    vendhaya kanji recipe
    Print Pin
    4.50 from 2 votes

    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

    • Β½ cup Raw rice I used ponni
    • 1 tablespoon Moong dal
    • 1 teaspoon Fenugreek seeds
    • Β½ cup Coconut
    • 12-14 flakes Garlic Small variety
    • Salt – As needed
    Prevent your screen from going dark

    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 Β½ 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 ΒΌ 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.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Step by step photos

    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 Β½ 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
    Vendhaya kanji

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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 03, 2016 at 1:15 am

      This comment has been removed by the author.

      Reply
    16. Kayalvizhi Praveen

      August 09, 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 09, 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 03, 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 03, 2019 at 10:53 am

        Sure I will try sushmitha πŸ™‚ Thanks for the time to write the suggestion πŸ™‚

        Reply
    20. Usha

      February 05, 2020 at 10:34 am

      thanks... Indeed a healthy recipe.
      But , i really do not fancy garlic in such a satvik dish. Ginger would be my preference instead of garlic. I would add a jeera & hing ka tadka and some dhania patta for added flavours and for visual appeal !

      Reply
      • Raks Anand

        February 06, 2020 at 8:44 pm

        You can always adapt to suit your taste buds. This is how it is made for generations in our home πŸ™‚

        Reply
    21. Sridharan

      May 23, 2020 at 9:51 pm

      I was tested for auto immune disorder with steroid for.for more than two years for phemphigus vulgaris which is a skin disorder I am now totally cured and the steroid is completely withdrawn. But I am taking very minimum dosage of non steroidal immunity suppresent drug called Cellcept to maintain status quo. But I have continuous mouth ulcer and cannot take other than curd rice and boiled vegetable. Life has become depressed. My started taking this vedhayakanji and started feeling better. I in everyday tasted Mysore rasam without chillies. I hope I shall come out of this problem. Thanks a lot and God bless you. I am 68years old
      Imagine my plight. I never expect pity but I want to eat bit of tasty food. Right?

      Reply
      • Raks Anand

        May 24, 2020 at 12:45 pm

        Sending you lots of good vibes. You can try payatham paruppu kanji too same way. It helps in healing ulcer.

        Reply
    22. Ramya Kartik

      May 10, 2021 at 12:27 pm

      Can we substitute buttermilk instead of coconut milk or normal milk?

      Reply
      • Raks Anand

        May 10, 2021 at 1:06 pm

        You can add normal milk. You can also add grated coconut instead of coconut milk.

        Reply

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