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Odia Phala Kanji


Phala 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.

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.




Ingredients :

Vegetables for Kanji ,cut into long to match the size of a ladyfinger(cut into half).

4 pc Pumpkin
4 pc Knolkhol
4 pc Lady fingers
4 pc Colocasia
4 pc Radish
4 pc Raw Papaya

For kanji

1 litres Fermented rice water
1 cup it's rice, mashed
½ tsp Termeric powder
Salt

For Seasonings....

1 pinch Hing
½ tspMustard seeds
⅓ tsp Cumin seeds
1 tsp Fennel seeds
½ tsp Fenugreek seeds
Hand full of roughly crushed garlic


Preparations:

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

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

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.

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

At the time of serving Kanji give a slow stir.

Serve veggies first then pour the seasonings as garnish.

Enjoy the authentic recipe of Odisha .

Phala Kanji 2

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