VEGETARIAN BUBUR LAMBUK / PORRIDGE/ Ramadan Kanji

Every year in the month of Ramadan, the mosques in Malaysia prepare a porridge called BUBUR LAMBUK.
I have heard my friends say that it is very tasty.
Normally they add beef to the porridge.
This year I made a vegetarian version of it.
Everyone in my house enjoyed it.


VEGETARIAN BUBUR LAMBUK

Ingredients:
500 grms perfumed Siamese rice or Basmathi rice. Soaked for 15 minutes, and strained
90 grms small onions pounded
70 grms garlic crushed
30 grms ginger paste
1 tbs cumin seeds
1 tbs fenugreek seeds
1 tsp black pepper powder
6 green chillies chopped
200 grms carrot cubed
200 grms potato cubed
200 grms beans cut into ½ inch in length
200 grms cauliflower florets
3 tbs chopped mint leaves
3 tbs chopped coriander leaves
80 grms ghee
3 c.m cinnamon stick
3 star anise
5 cardamoms
1 litre of water
300 ml thick coconut milk
Salt to taste
Onion cripis

Method:
Boil or steam the carrots, potatoes, beans, and cauliflower. Keep aside.
Heat ghee in a pot, add in the cardamoms, aniseed and cinnamon stick.
Now add in the cumin and fenugreek seeds. Sauté well.
Add in the crushed onions, ginger and garlic. Stir well till the onion browns little.add in the green chillie and stir well again.

Now add in the strained rice and give it a good stir.
Add the 1 litre of water and allow it to cook slowly in a medium flame.
Check to see the consistency of the rice, add more water if needed.
Add in the salt, once the porridge is well cooked, add in the coconut milk. Keep stirring so that the porridge does not stick to the pot.

The rice must be well cooked,add in steamed vegetables, and pepper powder. Give a good stir.
Now add in the mint and coriander leaves, stir nicely.
Remove and serve hot garnish with the onion crisps.

Note: I made paruppu tuvayal to accompany the porridge.