Kanji is an authentic Odia dish that is quite popular in Odisha which is basically a soupy based dish with a unique sour taste. Normally Kanji is cooked during winter months when all the vegetables are abundantly available, but now a days it is made throughout the year. Use of lots of vegetables along with the Curd makes this a healthy dish by nature.
 |
| A Traditional Odia Recipe |
INGREDIENTS
- Boiled rice water (Torani) – 2lit
- Pumpkin/bottle gourd – 50gm
- Ladies finger -2
- Radish – 50gm
- Marisa khada/ poi nadi – 8- 10 pieces
- Garlic clove – 8
- Dry red chili – 3
- Punch phoran – ½ tsp
- Turmeric powder – ½ tsp
- Curry leaves- 20 leaves
- Oil – 1tbsp
- Salt to taste
How To Cook
- Collect the boiled rice water for 4-5 days till you collect 2 liters of it and store it in a deep pan and cover it leaving some opening for air to circulate.
- After 5 days boil it with salt and turmeric.
- Wash and cut radish, ladies finger into long pieces.
- Wash and chop pumpkin(bottle gourd).
- Now drop all the radish, ladies finger, pumpkin, marisa khada/poi nadi in the boiling rice water.
- Boil it till the vegetables are cooked.
- In a deep pan take some oil for frying. Add punch phuran, red chili(broken), curry leaves and crushed garlic.
- Now take the boiling kanjhi and invert it in the deep frying pan.
- Cook it for 1 minute.
- The torani kanji is ready.
0 Comments