Kanji (food)

Kanji (Odia: କାଞ୍ଜି) is a rice water based dish traditionally prepared in Odisha. Depending on how it is prepared, it is eaten as a porridge, soup or curry. It is one of the Chappan Bhogaw (56 food items also known as Mahaprasadaw) offered to Lord Jagannathaw of Puri as part of the last meal of the day ( known as Badaw Singhara Bhogaw).[1] During the Odia festival of Kanji Awnla Osha,[2][3] kanji is offered to Goddesses Sathi.

Kanji
Torani Kanji
Alternative namesAmbilaw
TypeCurry, Porridge
CourseSide dish
Place of originIndia
Region or stateOdisha
Serving temperatureWarm
Main ingredientsRice water, curd, green vegetables
VariationsDahi Kanji, Pariba Kanji, Torani Kanji, Sagaw Kanji

Variations

There are many varieties of kanji prepared in various parts of Odisha.[4][5]

Dawhi (curd) kanji

There are mostly two variations of dawhi kanji. In one, boiled rice is used as the base and in the other gram flour (Besan) or rice flour is used.

Pariba (vegetable) kanji

Raw cut vegetables like radish, ash gourd, okra, pumpkin, drumsticks and aubergine are cut and added to water in a kadai (Odia: କଡେଇ Indian wok). Any other locally grown green vegetables can also be used. Turmeric powder, ginger and salt is added and let to boil till the vegetables are cooked. In a separate bowl, curd and gram flour or rice flour is mixed with water and added to the boiling vegetables. Once cooked it is removed from the heat and chunkaw (Odia: ଛୁଙ୍କ tempered spice) is added to it and mixed. Pariba kanji is served along with rice. Also known as ambilaw (Odia: ଆମ୍ବିଲ) or simply kanji, this dish is quite popular in Western and Southern Odisha.[8][9]

Torani (water of cooked rice or Pakhalaw) kanji

The main ingredient involved in making this dish are torani (Odia: ତୋରାଣି) also known as "peja torani" (Odia: ପେଜ ତୋରାଣି) which is the rice water extracted after boiling rice. The extracted rice water is kept for 3-4 days till it smells pungent. Optionally a piece of ambulaw (Odia: ଆମ୍ବୁଲ) can be added to it. Between these days fresh rice water is added everyday to the kept rice water. Once it starts smelling pungent, it's ready to be cooked to make Torani kanji. To prepare the kanji, vegetables such as pumpkin, radish, drumsticks, beans, ivy gourd, okra, ash gourd or any locally grown vegetables are cut and boiled in the kanji along with some water. Turmeric powder and salt is added as per taste. Optionally 1-2 pieces of ambula (pickled green mangos) can be added to make it sour if the rice water was not sour enough. Once all the vegetables are boiled and the kanji thickens, it is removed from the heat and chunkaw is added to it. To prepare chunkaw, heat mustard oil and add panchaw phutanaw, curry leaves, ginger, dry red chilies and roast it for some time. Once the color starts to change remove from heat. This variation of kanji is particularly popular in southern Odisha.[10][4] [11][12]

During Kanji Awnla Osha[2][3] which falls in the month of October or November, Torani Kanji is offered to Goddesses Sathi (Odia: ଷଠି) along with dried fish and awnla, radish curry, poi and other puja items. Farmers also offer kanji to their farmlands for a good harvest.

Saagaw / Patraw (greens) kanji

When torani kanji is prepared by adding any greens known as saagaw (ଶାଗ) in Odia, it's called saagaw or patraw kanji. Usually any of the locally available greens such as drumstick leaves (Odia: ସଜନା ଶାଗ) or shallot leaves (Odia: ଗନ୍ଧନା gandhana) or purple amaranthus (Odia: କୋସଳା ଶାଗ koshala saagaw) or gorkura (Odia: ଗୋରକୁରା) also known as khtaa palanga (Odia: ଖଟା ପାଳଙ୍ଗ).[13]

While the above variations are commonly prepared across Odisha, there are also many regional variations like prawn (Odia: ଚିଙ୍ଗୁଡି chungudi) kanji, crab (Odia: କଙ୍କଡା kankada) kanji, dry fish (Odia: ଶୁଖୁଆ sukhua kanji) and khadaw (Odia: ଖଡା) kanji.

Health Benefits

Kanji acts as a coolant during summer, promotes digestion, and is very nutritious.

References
  1. Das, Suryanarayan (May 18, 2010). Lord Jagannath. Sanbun Publishers. ISBN 9789380213224 – via Google Books.
  2. "The perishing tradition" (PDF). magazines.odisha.gov.in. Retrieved 2020-06-01.
  3. "12 Exclusive And Authentic Odia Festivals That Are Auspiciously Celebrated!". Mycitylinks- Bhubaneswar | Cuttack | Puri.
  4. "Kanji: The Odia Appetizer – BBSR Pulse".
  5. "Kanji, A Unique Odia Recipe That Resembles The North India Kadhi!". Mycitylinks- Bhubaneswar | Cuttack | Puri.
  6. "Taste Of Odisha || Dahi Kanji || Odia Cuisine". YouTube. Retrieved 2020-06-01.
  7. "ଦହି କାଞ୍ଜି|Dahi Kanji Odia Authentic Recipe|Dahi Kadhi Recipe|Besan Kadhi|Chawal Kadhi|Dahi Ka Kadi". YouTube. 2018-03-17. Retrieved 2020-06-01.
  8. "Taste Of Odisha || Ambila || ଆମ୍ବିଳ - Odia Cuisine". YouTube. Retrieved 2020-06-01.
  9. Kitchen, Sagarika's (August 30, 2012). "Kunmun's Delicious Kitchen: AAMBILA OR KANJI {A typical Odiya Dish}".
  10. "Torani Kanji Authentic Odia/Odisha Recipe|Tanka Torani Kanji|Kadi|Torani Kadhi|Torani Ambila". YouTube. 2017-12-26. Retrieved 2020-06-01.
  11. "Torani Kanji recipe by Alka Jena at BetterButter". www.betterbutter.in.
  12. "Cooking Fundas: Kanji". May 27, 2011.
  13. Curry, Authentic (February 5, 2015). "Authentic Curry: Piaja Saga Kanji (Spring Onion and Rice Soup)".
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