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Odia Torani Kanji -Pratmaastami and Kanjiala Special How To make

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 

  • 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.