THIRUVANANTHAPURAM: Gone are the days when ‘kanji’ had been the synonym of pettiness. Try and call a witty friend ‘Kanji’ these days; chances are high that he might ask you, "Which kanji? Rava, Irachi or Chukku?"‘Kanji’ (porridge) has been with us in our kitchens and dining tables for centuries.In fact, experiments in kanji had been a favourite pastime of our grandmas. Thus were born hundreds of varieties that satiated even the unquenchable foodie. The intersection of two important months, Kawrkidakam and Ramzan, has been serving as a platform for the relaunch of kanji.New varieties of kanji are being introduced every day at the Iftar parties and ‘nombu thuras’ in city. From traditional ‘nombu kanji’ to ‘uluva kanji’, a medicinal variety consumed in Karkidakam, the porridge fair has been drawing the maximum number of tongues this Ramzan season.The version of porridge which is often called as ‘nombu kanji’ is made by mixing smashed Bengal gram and rice that is then enriched with dry fruits and spices. It is the most common variety that is served to the people who assemble in mosques to break their fast.Thanks to the Malabar influence, ‘thari kanji’, which is also known as ‘rava kanji’, has got many fans in the capital.Many restaurants are providing sweet ‘rava kanji’ to their clients. Rava is treated with ghee to make it soft. To this mixture, sugar and milk are added. “This year, rava kanji has got more takers,” says Ibrahim, who prepares kanji for devotees at Salafi Centre, near Ootukuzhy.The Palayam mosque offers ‘biriyani kanji’ for devotees. It is prepared under the supervision of Muhammed Haneefa, a veteran who has been in the business for more than three decades.Biriyani kanji is made by judiciously mixing several spices like pepper, cardamom and cumin with biriyani rice, which is then moistened by adding ghee. The kanji tastes like biriyani, but will retain all the qualities of the porridge.‘Irachi kanji’, which is prepared by churning mutton kuruma to the kanji mixture, is another favourite in city mosques. The unique flavour and fragrance of mutton make the dish a cherished one.Masala kanji is prepared by adding chilli and masala to the kanji mix. Besides, it will have dry fruits, which are highly nutritious and which also sweeten the mix a little bit.Vegetable kanji, which has got almost all the edible fruits like carrot, beetroot, green peas, tomato and green leaves like coriander and ‘pudina’ is also a favoured variety during the ‘nombu’ season.For diabetes patients, ‘broken wheat kanji’ is the best option to break the fast. This a special item which is available only in select Iftar parties."There are many takers among the fasting believers for ‘Karkidaka kanji’, which is prepared according to ayurvedic traditions, too. Uluva kanji and chukku kanji, which are said to have medicinal values, are often included in the menu of the Iftar buffet,” says Sahaya Rajan, executive chef of The Capital hotel.
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