Recipe · Light dinner
Savoury heritage kanji
A soothing porridge of red rice, black rice, millets, and green gram — finished the traditional way with buttermilk, salt, and curry leaves. Comfort food that happens to be fibre-forward.
Shop the productMethod
- 1Rinse the kanji mix well. For the softest result, soak 20 minutes.
- 2Bring the water to a boil, add the mix, and simmer partially covered, stirring now and then.
- 3Cook 25–30 minutes until the grains are fully soft and the kanji is loose and spoonable. Add hot water if it thickens too much.
- 4Season with salt. Temper cumin and curry leaves in ghee and pour over.
- 5Let it cool from hot to warm, then stir in the buttermilk just before serving.
Kitchen notes
- Pressure cooking (3 whistles, natural release) cuts the simmer time in half.
- Kanji thickens as it rests — thin leftovers with warm water or buttermilk, not cold.
- For sick-day or senior-friendly meals, cook longer and softer; the mix takes extra water gracefully.
Nutrition estimate
Per serving, approximate — varies with exact ingredients used.
| Energy | ~180 kcal |
|---|---|
| Protein | ~6 g |
| Fibre | ~5 g |
| Fat | ~3 g |
Allergens: Contains pulses; buttermilk adds dairy. Manufactured in a facility that also handles gluten-containing cereals and tree nuts.
Recipe by Fresh Origins kitchen · Reviewed for accuracy by [reviewer name, placeholder].