Nugalu kanji/rice sooji porridge Recipe

Recipe By Slurrp

Nugalu Kanji, also known as rice sooji porridge, is a traditional South Indian dish made with broken rice grains and lentils. This nutritious and comforting porridge is often served as a breakfast or evening snack. It is cooked with a blend of spices and seasoned with ghee or coconut oil for added flavor. Nugalu Kanji is not only delicious but also easy to digest, making it a popular choice for people of all ages. Serve it hot with a side of pickle or chutney for a wholesome meal.

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7minstotal
5minsPrep
2minsCook
7m.total
5m.Prep
2m.Cook
Nugalu kanji/rice sooji porridge
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Ingredients for Nugalu kanji/rice sooji porridge Recipe

  • 1/4 cup Broken Rice
  • 1 tablespoon Split Yellow Lentils
  • 1/2 tablespoon Ghee Or Coconut Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as required A Few Curry Leaves
  • 1/2 Onion, Chopped
  • 1 Green Chilies, Chopped
  • 1/2 teaspoon Ginger Garlic Paste
  • 2 cup Water
  • 0.13 teaspoon Turmeric Powder
  • As required Salt To Taste
  • as needed Chopped Coriander Leaves For Garnish

Directions: Nugalu Kanji/rice Sooji Porridge Recipe

Cooking Directions

  • STEP 1.Wash and soak the broken rice and lentils for 30 minutes.
  • STEP 2.In a pressure cooker, heat ghee or coconut oil and add mustard seeds, cumin seeds, and curry leaves.
  • STEP 3.Add chopped onions, green chilies, and ginger-garlic paste. Saute until onions turn translucent.
  • STEP 4.Add the soaked rice and lentils along with water, turmeric powder, and salt. Mix well.
  • STEP 5.Close the pressure cooker and cook for 3-4 whistles or until the rice and lentils are cooked and soft.
  • STEP 6.Once the pressure is released, open the cooker and give the porridge a good stir.
  • STEP 7.Serve hot in bowls, garnished with chopped coriander leaves and a drizzle of ghee or coconut oil.
  • STEP 8.You can also serve it with a side of pickle or chutney for added flavor.

Cooking Tips

  • Soaking the rice and lentils helps in faster cooking and better texture.
  • Adjust the quantity of water according to your desired consistency of the porridge.
  • You can add vegetables like carrots, peas, or beans to make it more nutritious.
  • For a vegan version, use coconut oil instead of ghee.
  • Leftover porridge can be refrigerated and reheated before serving.

Storage and Serving

  • Nugalu Kanji is best served hot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the porridge in a saucepan or microwave before serving.
  • Garnish with fresh coriander leaves and a drizzle of ghee or coconut oil for added flavor.
Nutrition
value
117
calories per serving
1 g Fat7 g Protein19 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    7g
  • Carbs
    19g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    19g
  • Protein
    7g
  • Fiber
    < 1g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    209mg
  • Iron
    < 1mg
  • Vitamin A
    9mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    8mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    30mg
  • Manganese
    < 1mg
  • Phosphorus
    182mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp