Odia Phala Kanji

Name: Odia Phala Kanji
Cuisine: Indian
Ingredients: Vegetables for Kanji cut into long to match the size; 1 bowl ladyfinger; 1 bowl Pumpkin; 1 bowl Knolkhol; 1 bowl ladyfinger; 1 bowl Colocasia; 1 bowl Raw Papaya; For Kanji; 1 litres Fermented rice water; 1 cup pakhala rice roughly mashed; 1/2 tsp Turmeric powder; to taste Salt; For seasonings; 1 pinch asafoetida; 1/2 tsp Mustard seeds; 1/2 tsp Cumin seeds; 1 tsp Fennel seeds; 1/2 tsp Fenugreek seeds; As needed Crushed Garlic

Preeti Nanda @cook_9633778

Chennai

Kanji is famous Southern Odisha dish specially of villager's , they skip one time rice lunch and enjoy the Kanji to fulfill their nutritional lunch.

Actually this is ONE-POT-MEAL of farmers ,where the sour rice and Vegetable's combine with Torani (fermented water).

Farmers used to take "Pakhala bhat pot" to the fields for lunch. They eat with any raw roots or veggies like raw onions, radish, cucumber,green chillies or fried Vadi.

For a better and nutritious meal they collect varieties of Vegetable's and cook a delicious Kanji for lunch.

So friends I tried to make an authentic style of Kanji. I prepared fermented rice before 3 days for a perfect Kanji.

Kanji is famous Southern Odisha dish specially of villager's , they skip one time rice lunch and enjoy the Kanji to fulfill their nutritional lunch.

For a better and nutritious meal they collect varieties of Vegetable's and cook a delicious Kanji for lunch.

So friends I tried to make an authentic style of Kanji. I prepared fermented rice before 3 days for a perfect Kanji.

Preeti Nanda @cook_9633778

Chennai

Kanji is famous Southern Odisha dish specially of villager's , they skip one time rice lunch and enjoy the Kanji to fulfill their nutritional lunch.

For a better and nutritious meal they collect varieties of Vegetable's and cook a delicious Kanji for lunch.

So friends I tried to make an authentic style of Kanji. I prepared fermented rice before 3 days for a perfect Kanji.

Kanji is famous Southern Odisha dish specially of villager's , they skip one time rice lunch and enjoy the Kanji to fulfill their nutritional lunch.

For a better and nutritious meal they collect varieties of Vegetable's and cook a delicious Kanji for lunch.

So friends I tried to make an authentic style of Kanji. I prepared fermented rice before 3 days for a perfect Kanji.

Saved

Ingredients

Vegetables for Kanji cut into long to match the size
1 bowlladyfinger
1 bowlPumpkin
1 bowlKnolkhol
1 bowlladyfinger
1 bowlColocasia
1 bowlRaw Papaya
For Kanji
1 litresFermented rice water
1 cuppakhala rice roughly mashed
1/2 tspTurmeric powder
to tasteSalt
For seasonings
1 pinchasafoetida
1/2 tspMustard seeds
1/2 tspCumin seeds
1 tspFennel seeds
1/2 tspFenugreek seeds
As neededCrushed Garlic

Saved

Steps

1

In a deep vessel take all Kanji ingredients mix well and keep for cooking over the high flame.
2

Once it comes to boiling point add all Vegetables stir well only on this stage.
Do not stir constantly to break the veggies.
3

Cook till veggies done keep this vessel on the other side of gas ; Now take a kadhai along with 1 tbsp oil add crushed garlic fry till light brown,side all the fried garlic on one side of kadhai add all Seasonings one by one fry a bit mix with garlic and fry again add curry leaves.
Do not burnt.
4

Pour this seasonings on boiled Kanji and cover the lid to stop the smell and smoke flavour.
5

At the time of serving Kanji ; give a slow stir.
Serve veggies first then pour the gravy and seasonings as garnish.
Enjoy the authentic recipe of Odisha.