Though we Odia people are living in such a geographical location where we face extreme hot during summer and extreme cold during winter season throughout Odisha. so our food habits also depend upon seasonal changes. Apart from that our food habits also associates with religious beliefs.
one such dish is 'TORANI KANJI".
KANJI is a common name in every household of state Odisha. During the month of margishira, krushnapakhya in Odisha in a few parts people celebrate " KANJI AANLA NABAMI" on the very next day of PRATHAMA ASHTAMI.
From that day onwards preparation & consumption of KANJI begins. to keep our stomach health good and to get free from stomach-related diseases we drink kanji. it's an age-old traditional dish of Odisha.
preparation of kanji is not rocket science. The basic ingredients we need for kanji are PAKHALA TORANI & PEJA ( fermented rice water & MAND) of 6-7 days, veggies like Radish, brinjal, papaya, taro, the stem of Malabar spinach( cut into small pieces), etc., crushed garlic cloves, dried red chilly, curry leaves, Pancha phutuna, turmeric powder, salt, asafoetida (hengu).
1st in a deep base pan take the mixture of fermented rice water & mand, add turmeric powder and salt into it, add veggies, and boil it till veggies get soft. Now in another pan, add oil and heat it on medium flame, Then add asafoetida, Pancha phutuna, crushed garlic, curry leaves, and dry red chilly and give it a temper (tadka). Now add the all boiled veggies with the fermented water into the tadka and give it a short boil of 1 minute. now your kanji is ready to serve. you can keep it in the fridge for 2-3 days. but drink it hot.
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