Meal Prep · Indian
Cholam Kanji
A wholesome and traditional South Indian sorghum porridge, perfect for a light and nourishing meal.
Ingredients
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Step-by-step- Wash the sorghum grains thoroughly and soak them in 2 cups of water overnight, or for at least 6-8 hours. This aids digestion and reduces cooking time.
- Drain the soaked sorghum and grind it coarsely in a mixer-grinder with a little fresh water until it has a consistency similar to broken wheat.
- In a heavy-bottomed pot or pressure cooker, combine the ground sorghum with 4 cups of fresh water and salt.
- If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, stirring occasionally to prevent sticking, until the sorghum is cooked through and the mixture thickens to a porridge consistency. Add more water if needed.
- If using a pressure cooker, cook for 3-4 whistles on medium heat, then let the pressure release naturally. Check for consistency and cook for a few more minutes on low heat if it’s too watery.
- Serve the warm Cholam Kanji. You can enjoy it plain, or mix in buttermilk/yogurt, chopped onions, green chilies, and fresh coriander for added flavor and texture.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 8 g |
| Carbohydrates | 50 g |
| Fiber | 6 g |
| Fat | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Cholam Kanji in an airtight container. It may thicken upon refrigeration.
Freezer Not recommended
While technically freezable, the texture of Kanji can become gritty after freezing and thawing. Best consumed fresh or refrigerated.
Reheat Stovetop/Microwave
To reheat, place the Kanji in a pot with a splash of water or buttermilk and warm gently over low heat, stirring frequently, until heated through. For microwave, heat in short intervals, stirring in between.
Chef’s Corner
- For a smoother Kanji, you can blend a portion of the cooked sorghum mixture before serving.
- Adjust the consistency to your preference by adding more water or buttermilk when serving.
- Enhance the flavor with a simple tempering: heat 1 tsp oil, add mustard seeds, curry leaves, and a pinch of asafoetida, then pour over the Kanji.
- Serve with a side of pickle, chutney, or a simple vegetable stir-fry for a complete meal.
