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Kanji or gruel made specially on Ramadan
Published On: 30 Sep 2006
English: Green Gram
tamil: Pachai Parupu / Payatham Paruppu / Pasipayir
telugu: Pesaru Pappu / Pesalu / Pacha-Pesalu
kannada: Hesare / Hesurubelae / Idi Hesuru
hindi: Sabut Mung
Marathi: Mung / Hirave Mug
Oriya: Muga / Biri / Jhain Muga
Punjabi: Mung / Moongi
for more details, click the name of the ingredient
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
Bengali: Laban / Noone
Grate the coconuts and extract thick and thin coconut milk.
Dry roast the dhal lightly.
Heat up a vessel.
Place the washed rice, roasted dhal and thin coconut milk.
Allow it to cook.
When it gets cooked, add thick coconut milk followed by salt and mix well.
As soon as it gets a first boil, remove from the flame.
:- Serve hot or warm.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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