Mutton congee – Mutton Kanji – Kari Kanji (using pressure cooker)-Ramadan kanji

Kanji is a famous recipe which is usually made for iftar in our region.This can be served as a meal along with any sidedish like vada, Chutney. I made this kanji today along with vada for iftar. We love this kanji a lot.I personally love this kanji than the traditional nombu kanji. This is the recipe which I often follow for making mutton kanji in a simple way. Hope you too find this recipe easy.

Now let’s see how to make it.

Preparation Time : 20 mins

Cooking Time : 45 mins

Serves : 3 – 4

INGREDIENTS REQUIRED

Coconut Oil – 1 tbsp

Onion – 1 (thinly sliced)

Green chillies – 3

Ginger garlic paste – 1/2 tbsp

Tomato – 1 (chopped)

Mutton – 1/2 kg(Boneless)

Salt to taste

Turmeric powder – 1/4 tsp

Red chilli powder – 1/2 tbsp

Coriander powder – 1 tbsp

Raw rice – 1/2 cup

Moong dal – 1/2 cup

Coconut milk – 1 cup

For Tempering

Coconut oil – 1 tbsp

Ghee – 1 tbsp

Cinnamon – 1(2 inch piece)

Cardamon – 1

Cloves – 2

Bayleave – 1

Mint leaves – 1/4 cup

Coriander leaves – 1/4 cup

METHOD

1.Dry Roast moong dal in a low flame for few minutes ( 3 minutes) until a nice aromatic smell comes from it and it has turned light golden.Remove from flame and soak them in water. Also wash and soak the raw rice in water. Clean the mutton pieces and wash them in water for about 4-5 times and keep them ready.

2.In a pressure cooker add 1 tbsp of oil. Add the sliced onions into it. Saute them till they turn light golden. Add green chillies and ginger garlic paste. Cook until the raw smell of ginger and garlic goes off.Then add the tomatoes to it. Saute them well. Then add the mutton pieces. Saute them so that the mutton pieces changes its color lightly. Then add salt, Turmeric powder, red chilli powder, Coriander powder. Combine well. Then add 1/2 cup of water and pressure cook till the mutton is 80% cooked. I pressure cooked it for about 7 whistles.

3. Release the pressure in the cooker and open the lid. Drain the water from rice and dal. Add them to the pressure cooker. Add 2 cups of water. There was some water left in the cooker already. For 1 cup of Rice and dal I added 2 cups of water. Cook till the rice and dal gets soft. I cooked for 4 whistles in medium flame. Allow them to get cooled. Then mash them well. I have added them to a Grinding jar and blend them finely you can also use a hand blender if you have. Add water and blend them if required.

4. To a pot,Add ghee and coconut oil. Add Bayleaves, Cinnamon, cardamon and Cloves. Let them sizzle. Now switch off the flame and add the blended paste to the pot. Saute them in the oil. Add 3 cups of water and 1 cup of thick coconut milk. Mix well.check for salt and add as required. Switch on the flame. Add chopped Coriander and mint leaves. Cover and cook for 10 minutes in low flame. Mutton kanji/congee is ready to be served.

Serve hot with vada.

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