KANJI CURRY RECIPE
KANJI CURRY is another popular curry from the East Indian Cuisine Recipes. Kanji is rice gruel or water drained from boiling rice. The curry has prawns, rice gruel, and lots of vegetables.
Ingredients
- 350 grams Prawns (shelled and devined)
- 500 grams Vegetables (pumpkin, ladyfingers, drumsticks, ash gourd, bottle gourd,tomato etc)
- 1 medium Onion sliced
- 2 cups Rice Gruel ( water drained from boiled rice)
- ½ tsp Turmeric powder
- Salt to taste
- 2 tbsp Oil for cooking
For the Green Masala Paste
- ½ cup Freshly Grated Coconut
- ½ cup Coriander leaves
- 7 Green Chillies
- 7 Garlic Flakes
- 1-inch Ginger
- 2 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 Tamarind (marble-size ball)
Instructions
Kanji Curry Recipe
- Heat 2 tbsp oil in a vessel. Add 1 medium sliced onion and saute until translucent.
- Grind all the ingredients under 'Green Masala Paste' and add. Fry for 2 minutes.
- Cut the vegetables into desired pieces and add. Add turmericepowder and salt to taste
- Add 2 cups of rice kanji and let the vegetables cook. Add rice kanji according to the curry you want.
- When vegetables are cooked add the prawns and the chopped tomatoes. Add more kanji to the curry, if required.
- Cook on medium heat until prawns are well done. Simmer for 2 minutes and then switch off the flame.
- Serve Kanji Curry with boiled or steamed rice.
Notes
- I like to add a tablespoon of vinegar to this kanji curry.
- Add vegetables as per your choice.
- Add more or less rice gruel according to the curry.
- If you have no rice kanji but still want to make this curry, then grind a tablespoon of raw rice along with the green masala.