Kanji aka congee is one of the oldest dishes. Traditionally Kanji is prepared using leftover Koozh or rice and is served with a variety of toppings like pickles, vegetables and in many parts of the world cured meat. This thick porridge is alternately made with Millets and was a staple dish for ancient Tamil people. Kanji is easily digestible and hence is typically given to the sick, carried on long journey and eaten at breakfast. I love having Kanji anytime of the day. I used leftover foxtail millet from last night’s dinner for this Kanji. Added some yoghurt and mango ginger pickle a curled up in my favourite corner with this deliciousness.
Cooking time – 10 mins
Prep time – 10 mins
- 1 cup cooked millet
- 2 tbsp Yoghurt
- Green Chillies
- Soak 1 cup of cooked millet in 4 cups of water overnight
- Next mix and mash the soaked milled.
- Once the mix becomes a little thick add salt and a whole green chilly and continue to stir the Kanji.
- A medium size bowl is usually enough for one person.
- Drizzle coconut oil, pickle and finely chopped small onions.
You can also temper the Kanji with coconut oil, mustard seeds, asafoetida, curry leaves and finely chopped green chillies for an enchance flavour
Aarti Aruldas is a trained chef specializing in International cuisine. Her passion for healthy and conscious eating habit led her to her entrepreneurial journey. She made Mumbai fall in love with healthier breakfast options by revamping the humble Idli through her company “Vanakkam Foods”.
In an attempt to rekindle the lost art of cooking her latest venture brings quick and easy recipes in short and concise videos. An avid traveller, foodie and foodstylist she brings zing to even the humblest dish.
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