Nugalu Kanji/ Rice Sooji Porridge | How to make Nugalu Kanji/ Rice Sooji Porridge

By Shyamala Kumar  |  9th Nov 2016  |  
4.0 from 1 review Rate It!
  • Nugalu Kanji/ Rice Sooji Porridge, How to make Nugalu Kanji/ Rice Sooji Porridge
Nugalu Kanji/ Rice Sooji Porridgeby Shyamala Kumar
  • Prep Time

    5

    mins
  • Cook Time

    2

    mins
  • Serves

    2

    People

12

1





About Nugalu Kanji/ Rice Sooji Porridge Recipe

A simple and easy to make porridge recipe that has been passed over many generations in my family. It is delicious in taste and light on the stomach, this kanji is more than a porridge, as it acts as a good remedy for sore throat and cough. Broken rice when cooked and tempered with desi ghee and jeera, lowers the body heat and becomes a natural coolant.

Nugalu Kanji/ Rice Sooji Porridge, a deliciously finger licking recipe to treat your family and friends. This recipe of Nugalu Kanji/ Rice Sooji Porridge by Shyamala Kumar will definitely help you in its preparation. The Nugalu Kanji/ Rice Sooji Porridge can be prepared within 5 minutes. The time taken for cooking Nugalu Kanji/ Rice Sooji Porridge is 2 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Nugalu Kanji/ Rice Sooji Porridge step by step. The detailed explanation makes Nugalu Kanji/ Rice Sooji Porridge so simple and easy that even beginners can try it out. The recipe for Nugalu Kanji/ Rice Sooji Porridge can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Nugalu Kanji/ Rice Sooji Porridge from BetterButter.

Nugalu Kanji/ Rice Sooji Porridge

Ingredients to make Nugalu Kanji/ Rice Sooji Porridge

  • Broken Rice/ Rice sooji- 2 tbsp
  • water- 1- 1 and 1/2 cup
  • For the Tadka:
  • Desi ghee- 1 tsp
  • jeera- 1/4 tsp
  • To Serve:
  • Milk/butter Milk- 2-3 tbsp
  • sugar/Salt to taste

How to make Nugalu Kanji/ Rice Sooji Porridge

  1. Bring a cup of water to boil. Then add the rice sooji and let it cook.
  2. The amount of water varies with the type of the rice sooji, add 1/2 cup of water more if needed. (Rice sooji gets cooked very quickly, so keep a check to avoid over cooking.)
  3. In a small kadai, heat the desi ghee and add in the jeera. Once it splutters, turn off the flame and pour it over the kanji. Then mix it well.
  4. While serving, add 2-3 tbsp of milk/butter milk and sugar/salt. Mix it well and serve immediately.

My Tip:

Cooked and tempered kanji stays fresh for 2 days when refrigerated. While cooking this kanji as a remedy for fever, cold and cough, adding buttermilk should be avoided.

Reviews for Nugalu Kanji/ Rice Sooji Porridge (1)

Shyam Kumara year ago

Nice
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