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.
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
Vendhaya kanji recipe
Ingredients
- ½ cup Raw rice I used ponni
- 1 tbsp Moong dal
- 1 tsp Fenugreek seeds
- ½ 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 ½ 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 ¼ 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:
- 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 ½ 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.
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.
Hi Raji,
Thanks for sharing a beneficial recipe.wonderful.
Please do correct the typo (vagagam thogayal)
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.
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.
Oh sure try it.
Coming monday i am posting
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.
It's called poondu kanji in my place and is served with pacha milagai thoku or thenga thogyal!
Can we substitute rice with any millet ? Also can we skip coconut milk here?
Yes you can
We too prepare it similar, but instead of coconut milk we add normal milk.
I tried it. Came out well and yummy. Thank you..
During pregnancy we are given this.
Priya santhamohan
Very nice recipe,thanks for sharing Raji.
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.
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My mom adds sugar atlast to the Kanji, we can have it as such, kids will love this version
My mom adds sugar atlast to the Kanji, we can have it as such, kids will love this version
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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,
Sure I will try sushmitha 🙂 Thanks for the time to write the suggestion 🙂
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 !
You can always adapt to suit your taste buds. This is how it is made for generations in our home 🙂
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?
Sending you lots of good vibes. You can try payatham paruppu kanji too same way. It helps in healing ulcer.