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Nugalu Kanji / Rice Sooji Porridge

4.30 from 4 votes

This simple, easy-to-make porridge recipe has been passed over many generations in my family. Delicious in taste and light on stomach, this kanji is more than porridge as it acts as a good remedy for sore throat and cough. Broken rice when cooked and tempered with desi ghee and jeera, lowers the body heat and becomes a natural coolant. Doctors prescribe this porridge for those who are recovering from fever as it is easily digestible. Moreover, this porridge can be given to toddlers also. Once cooked and tempered, this kanji can be savoured in two ways… Either by adding little bit of milk and sugar or with thin buttermilk and salt. Both the versions taste great!!
Prep Time 5 mins
Cook Time 2 mins
Total Time 7 mins
Recipe CategoryVegetarian
CuisineSouth Indian
Servings 2


  • Broken Rice/Rice Sooji- 2 tbsp
  • Water- 1- 1 ½ cup
  • For Tadka
  • Desi Ghee- 1 tsp
  • Jeera- 1/4 tsp
  • To Serve
  • Milk/Butter Milk- 2-3 tbsp
  • Sugar/Salt to taste


  • Bring a cup of water to boil. Add rice sooji and let it cook.
  • The amount of water varies with the type of the rice sooji. Add ½ cup of water more if needed. Rice sooji gets cooked very quickly in 1 or 2 minutes, so keep a check to avoid over cooking.
  • In a small kadai, heat desi ghee and add jeera. When it splutters, switch off the flame and pour it over the kanji. Mix well.
  • While serving, add 2-3 tbsp of milk/butter milk and sugar/salt. Mix well and serve immediately.


  • Cooked and tempered kanji stays fresh for 2 days when refrigerated. So, you can prepare till that step and just before serving, reheat and add milk/butter milk and sugar/salt. 
  • While having this kanji as a remedy for fever, cold and cough, adding buttermilk can be avoided.

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4.30 from 4 votes

Shyamala Kumar
Shyamala Kumar

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