Vendhaya kanji or thengai paal kanji, poondu 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 with out garlic and add grated coconut instead of coconut milk. I guess it can be properly called as vendhaya kanji. 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.
Last time when I was speaking to my MIL, she told she had made this for breakfast and I was 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. My MIL told 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
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 thogaiyal, vathal kuzhambu or pickle.