On the auspicious month of Ramzan, close to one of the oldest mosques in Puducherry, Jaffer Ali, 68, stands holding a large wooden ladle to stir the boiling broth in a massive cauldron.
He moves between two cauldrons adding ingredients and stirring the mix to prepare nonbu kanji , the customary rice gruel served for Iftar meal to break the day’s fast.
This is the 18th year he has volunteered to cook at the Bismillah Mohammed Pura Pallivasal which serves steaming kanji to at least 400 persons around the vicinity of the mosque in Savarayalu Street in Puducherry.
Dedicating his time for 30 days during the Ramzan month, Jaffer Ali arrives at the mosque at 6 a.m. to prepare ‘kanji’ for at least 400 to 500 persons.
“N onbu kanji is a concoction of assorted vegetables, rice, dhal, onion, tomato, chilli, coriander, mint leaves, grated coconut, ghee, aromatic spices and sometimes minced mutton. I start cooking after 10 a.m with the assistance of two persons. The gruel requires constant stirring to achieve proper consistency and we have to serve it hot. I stay back at the mosque till ‘kanji’ is served,” he said.
Abdul Razack, 70, who leads the prayers in the mosque every day, says that it is ideal diet for people during fasting. “It is cooked in a manner that it is easy to digest,” he adds.
The family of 56-year-old Mohammed Nasar, president of the Pallivasal, has been doing this service for 11 generations. It was his great grandfather Nanu Sahib who built this mosque in 1928. “We have taken up this service for generations. During Ramzan month, people who pray at the mosque donate towards the preparation of ‘kanji’. The names of all the 30 donors are displayed in the mosque. They donate a minimum of ₹10,000 per day to buy 50 kg rice, vegetables and other ingredients required to prepare the ‘kanji’”
He added that tokens are issued to 300 people. One cauldron of rice gruel is reserved for those offering prayers at the mosque, who break their fast in the evening.
