Ulandam Kanjee is a Tamil Nadu cuisine which can also be found in many parts of kerala too. Its a simple yet healthy food which gets digested easily. The word Ulland is tamil word which means urad and Kanjee means podridge . In many parts of Tamil Nadu, Ullandam kanjee or even ordinary kanjee is called as poor man's food as this food can be easily made at home. Kanjee means the same to South Indian people as is Roti to the North Indian. Also Kanjee doesnt need any particular side dish. It can be taken without side dish too. And on the other hand, it can also be taken with thogayal. I had posted Thenga Thogayal recipe in my previous post. Refer it for making thogayal, the side dish for most types of Kanjees.
Kanjee is usually made only with rice in most southern India. The popular Palan Kanjee is nothing but only boiled rice. For palan kanjee the left over rice is soaked in water the whole night and it is served with shallot onions also called sambhar onions and pickles. I am looking forward to post Palan kanjee in my blog in future. But Ullandam Kanjee is my all time favourite and i can go with it anytime and any amount. I am posting the recipe down , hope people would love this kanjee.
Ingredients:
Rice - 2 cups
Urad dal - 1/2 cup
Garlic pods - 6-7 nos
Fenugreek seeds - 1/4 teaspoon
Cumins seeds - 1 teaspoon
Fresh grated coconut - 2 tablespoons
Oil -1 tablespoon
Salt - As per taste.
Method:
- Take a frying or kadai and fry the fenugreek seeds (vendiyam) in it for 1-2 mins without oil. Keep it aside.
- Take a deep bottomed vessel, a bigger one probably. Keep it on flame and add water in it.
- Usually we add water in ratio of 3:1 . That is 3 cups of water to 1 cup of rice. But for kanjee add more water, since we need the starch water for kanjee. Kanjee means liquid rice a podridge. So add more than the required amount as per your need. Normally I prefer adding 5 cups to 6 cups.
- Let the water come to boil. Meanwhile wash the rice and keep aside.
- When the water starts boiling, add the washed rice to it.
- When the rice boils partially, add the fried fenugreek seeds and garlic pods to it. Also add salt as per taste while it is still being cooked.
- Keep a check time to time to know if the rice is fully boiled.
- Once it is boiled, add the grated coconut to it and allow it to boil for some 2 mins more.
- When the rice is completely and wholly cooked, remove it from flame and keep aside.
- Now, in a pan or kadai take 1 tablespoon of oil and heat it. Add the cummin seeds to it and allow it to crackle.
- Once it crackles, add it over the kanjee and stir well.
- Serve hot with thogayal or pickle. I would suggest to serve it with thenga thogayal.
Preparation Time: 40 minutes
Cooking Time: 30 minutes
Serves: 4 persons
Shelflife: 2 days
Serving Suggestion: Serve hot with Thenga Thogayal or pickle.
Note:
- Kanjee must be liguid in form. But the rice should be over boiled too.
- Use big rice for best results.
- Add salt as per taste, as such kanjee needs more salt so check the taste after adding salt.
- In case, if you feel the kanjee is over salted then add some water and boil it for some minutes.
- Garlic pods not only adds taste but also health benefits as it is good for digestion. Hence it is best food for those who suffer from fever or any kind health problem where they find it difficult to eat food.
Click here to read and know more about Tamil Nadu Cuisines and recipes - An Introduction to Tamil Nadu Foods And Recipes.
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