Kanji (food) - Revision history

imported>Nishānt Omm at 10:12, 1 September 2021

2021-09-01T10:12:53Z

← Older revision		Revision as of 15:42, 1 September 2021
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	\| imagesize = 320px		\| imagesize = 320px
	\| caption = Torani Kanji		\| caption = Torani Kanji
	\| alternate_name = ~~Ambilaw~~		\| alternate_name = Ambila
	\| country = [[India]]		\| country = [[India]]
	\| region = [[Odisha]]		\| region = [[Odisha]]
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	\| served = Warm		\| served = Warm
	\| main_ingredient = [[Rice water]], [[curd]], [[green vegetables]]		\| main_ingredient = [[Rice water]], [[curd]], [[green vegetables]]
	\| variations = Dahi Kanji, ~~Pariba~~ Kanji, ~~Torani~~ Kanji, ~~Sagaw~~ Kanji		\| variations = Dahi Kanji, Paribā Kanji, Torāni Kanji, Sāga Kanji
	\| calories =		\| calories =
	\| other =		\| other =
	}}		}}

	'''Kanji''' ([[Odia language\|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 [[Mahaprasad (Jagannath Temple)\|Chappan ~~Bhogaw~~]] (56 food items also known as [[Mahaprasad (Jagannath Temple)\|~~Mahaprasadaw~~]]) offered to [[Lord Jagannath]] of [[Puri]] as part of the last meal of the day ( known as ''Badaw Singhara Bhogaw'').<ref>{{cite book\|url=https://books.google.com/books?id=gFn8wSDfSxEC&pg=PA120&lpg=PA120&dq=jagannath+kanji#q=jagannath+kanji\|title=Lord Jagannath\|first=Suryanarayan\|last=Das\|date=May 18, 2010\|publisher=Sanbun Publishers\|isbn=9789380213224\|via=Google Books}}</ref> During the Odia festival of ''Kanji ~~Awnla~~ Osha'',<ref name=":0" /><ref name=":1" /> kanji is offered to Goddesses Sathi.		'''Kanji''' ([[Odia language\|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 [[Mahaprasad (Jagannath Temple)\|Chappan Bhog]] (56 food items also known as [[Mahaprasad (Jagannath Temple)\|Mahaprasad]]) offered to [[Lord Jagannath]] of [[Puri]] as part of the last meal of the day ( known as ''Badaw Singhara Bhogaw'').<ref>{{cite book\|url=https://books.google.com/books?id=gFn8wSDfSxEC&pg=PA120&lpg=PA120&dq=jagannath+kanji#q=jagannath+kanji\|title=Lord Jagannath\|first=Suryanarayan\|last=Das\|date=May 18, 2010\|publisher=Sanbun Publishers\|isbn=9789380213224\|via=Google Books}}</ref> During the Odia festival of ''Kanji Anla Osha'',<ref name=":0" /><ref name=":1" /> kanji is offered to Goddesses Sathi.

	==Variations==		==Variations==
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	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.		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.

	* '''~~Dawhi~~ Kanji using boiled rice:''' [[Rice]] is cooked in a [[Karahi\|''~~kadai'']]~~ ([[Odia language\|Odia]]: ~~କଡେଇ~~ Indian wok) along with [[turmeric powder]] and [[salt]] as per taste. The [[rice]] is let to be over cooked so that it becomes soft and then [[curd]] is added to it. After cooking for some time it is removed from heat and [[Tempering (spices)\|''~~chunkaw~~'']] ([[Odia language\|Odia]]: ଛୁଙ୍କ tempered spice) is added to it and mixed. [[Tempering (spices)\|~~Chunkaw~~]] is prepared by heating some [[mustard oil]] and adding, [[Panch phoron\|''pancha ~~phutana~~'']], crushed [[ginger]] and [[garlic]], [[Chili pepper\|red chilies]], [[curry leaves]], [[asafoetida]] (optional) and roasting them for some time. Dawhi kanji is usually served along with [[boiled rice]] or can be eaten as a main dish.<ref>{{cite web\|url=https://www.youtube.com/watch?v=cGA-G2h3sBE \|title=Taste Of Odisha \|\| Dahi Kanji \|\| Odia Cuisine \|publisher=YouTube \|date= \|accessdate=2020-06-01}}</ref>		* '''Dahi Kanji using boiled rice:''' [[Rice]] is cooked in a ''[[Karahi]]'' ([[Odia language\|Odia]]: କଡ଼େଇ Indian wok) along with [[turmeric powder]] and [[salt]] as per taste. The [[rice]] is let to be over cooked so that it becomes soft and then [[curd]] is added to it. After cooking for some time it is removed from heat and [[Tempering (spices)\|''chhunka'']] ([[Odia language\|Odia]]: ଛୁଙ୍କ tempered spice) is added to it and mixed. [[Tempering (spices)\|Chhunka]] is prepared by heating some [[mustard oil]] and adding, [[Panch phoron\|''pancha phutan'']], crushed [[ginger]] and [[garlic]], [[Chili pepper\|red chilies]], [[curry leaves]], [[asafoetida]] (optional) and roasting them for some time. Dawhi kanji is usually served along with [[boiled rice]] or can be eaten as a main dish.<ref>{{cite web\|url=https://www.youtube.com/watch?v=cGA-G2h3sBE \|title=Taste Of Odisha \|\| Dahi Kanji \|\| Odia Cuisine \|publisher=YouTube \|date= \|accessdate=2020-06-01}}</ref>

	* '''~~Dawhi~~ Kanji using [[gram flour]] ('''[[Odia language\|Odia]]: '''ବେସନ):''' To prepare this dish, [[curd]] along with [[gram flour]] or [[rice flour]] is added to [[water]] and [[boiled]]. [[Salt]] and [[turmeric powder]] is added as per taste and the once cooked is removed from heat. [[Tempering (spices)\|''~~Chunkaw~~'']] is them added to it.<ref>{{cite web\|url=https://www.youtube.com/watch?v=TlGP0aKcxDU \|title=ଦହି କାଞ୍ଜି\|Dahi Kanji Odia Authentic Recipe\|Dahi Kadhi Recipe\|Besan Kadhi\|Chawal Kadhi\|Dahi Ka Kadi \|publisher=YouTube \|date=2018-03-17 \|accessdate=2020-06-01}}</ref>		* '''Dahi Kanji using [[gram flour]] ('''[[Odia language\|Odia]]: '''ବେସନ):''' To prepare this dish, [[curd]] along with [[gram flour]] or [[rice flour]] is added to [[water]] and [[boiled]]. [[Salt]] and [[turmeric powder]] is added as per taste and the once cooked is removed from heat. [[Tempering (spices)\|''Chunka'']] is them added to it.<ref>{{cite web\|url=https://www.youtube.com/watch?v=TlGP0aKcxDU \|title=ଦହି କାଞ୍ଜି\|Dahi Kanji Odia Authentic Recipe\|Dahi Kadhi Recipe\|Besan Kadhi\|Chawal Kadhi\|Dahi Ka Kadi \|publisher=YouTube \|date=2018-03-17 \|accessdate=2020-06-01}}</ref>

	===Pariba (vegetable) kanji===		===Pariba (vegetable) kanji===
	Raw cut [[vegetables]] like [[radish]], [[ash gourd]], [[okra]], [[pumpkin]], [[Drumstick (vegetable)\|drumsticks]] and [[aubergine]] are cut and added to water in a [[Karahi\|''~~kadai'']]~~ ([[Odia language\|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 [[Tempering (spices)\|''~~chunkaw~~'']] ([[Odia language\|Odia]]: ଛୁଙ୍କ tempered spice) is added to it and mixed. ''Pariba kanji'' is served along with [[rice]]. Also known as ''~~ambilaw~~'' ([[Odia language\|Odia]]: ~~ଆମ୍ବିଲ~~) or simply kanji, this dish is quite popular in [[Western Odisha\|Western]] and Southern Odisha.<ref>{{cite web\|url=https://www.youtube.com/watch?v=Zy5i-CGpVEQ \|title=Taste Of Odisha \|\| Ambila \|\| ଆମ୍ବିଳ - Odia Cuisine \|publisher=YouTube \|date= \|accessdate=2020-06-01}}</ref><ref>{{cite web\|url=http://recipebysagarika.blogspot.com/2012/08/aambila-or-kanji-typical-odiya-dish.html\|title=Kunmun's Delicious Kitchen: AAMBILA OR KANJI {A typical Odiya Dish}\|first=Sagarika's\|last=Kitchen\|date=August 30, 2012}}</ref>		Raw cut [[vegetables]] like [[radish]], [[ash gourd]], [[okra]], [[pumpkin]], [[Drumstick (vegetable)\|drumsticks]] and [[aubergine]] are cut and added to water in a ''[[Karahi]]'' ([[Odia language\|Odia]]: କଡ଼େଇ 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 [[Tempering (spices)\|''chhunka'']] ([[Odia language\|Odia]]: ଛୁଙ୍କ tempered spice) is added to it and mixed. ''Pariba kanji'' is served along with [[rice]]. Also known as ''ambila'' ([[Odia language\|Odia]]: ଆମ୍ବିଳ) or simply kanji, this dish is quite popular in [[Western Odisha\|Western]] and Southern Odisha.<ref>{{cite web\|url=https://www.youtube.com/watch?v=Zy5i-CGpVEQ \|title=Taste Of Odisha \|\| Ambila \|\| ଆମ୍ବିଳ - Odia Cuisine \|publisher=YouTube \|date= \|accessdate=2020-06-01}}</ref><ref>{{cite web\|url=http://recipebysagarika.blogspot.com/2012/08/aambila-or-kanji-typical-odiya-dish.html\|title=Kunmun's Delicious Kitchen: AAMBILA OR KANJI {A typical Odiya Dish}\|first=Sagarika's\|last=Kitchen\|date=August 30, 2012}}</ref>

	===Torani (water of cooked [[rice]] or [[Pakhala]]w) kanji===		===Torani (water of cooked [[rice]] or [[Pakhala]]) kanji===
	The main ingredient involved in making this dish are ''torani'' ([[Odia language\|Odia]]: ତୋରାଣି) also known as "''peja torani''" ([[Odia language\|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 [[Ambula (food)\|~~ambulaw~~]] ([[Odia language\|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]], [[Drumstick (vegetable)\|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 (food)\|''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 [[Tempering (spices)\|''chunkaw'']] is added to it. To prepare [[Tempering (spices)\|''chunkaw'']], heat [[mustard oil]] and add [[Panch phoron\|''panchaw phutanaw'']], [[curry leaves]], [[ginger]], dry [[Red Chillies\|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]].<ref>{{cite web\|url=https://www.youtube.com/watch?v=SWmL87Wdiz0 \|title=Torani Kanji Authentic Odia/Odisha Recipe\|Tanka Torani Kanji\|Kadi\|Torani Kadhi\|Torani Ambila \|publisher=YouTube \|date=2017-12-26 \|accessdate=2020-06-01}}</ref><ref name="auto"/> <ref>{{cite web\|url=https://www.betterbutter.in/recipe/35393/torani-kanji/\|title=Torani Kanji recipe by Alka Jena at BetterButter\|website=www.betterbutter.in}}</ref><ref>{{cite web\|url=http://mugdha-cookingfundas.blogspot.com/2011/05/kanji.html\|title=Cooking Fundas: Kanji\|date=May 27, 2011}}</ref>		The main ingredient involved in making this dish are ''torani'' ([[Odia language\|Odia]]: ତୋରାଣି) also known as "''peja torani''" ([[Odia language\|Odia]]: ପେଜ ତୋରାଣି) which is the [[rice water]] extracted after boiling rice. The extracted rice water is usually left for few days to ferment until it develops sour flavors. Optionally a piece of [[Ambula (food)\|Ambula]] ([[Odia language\|Odia]]: ଆମ୍ବୁଲ) can be added to it. During the fermentation process, fresh rice water is added everyday to the base rice water. Once it starts to give off a sour aroma, it's ready to be cooked to make Torani kanji. To prepare the kanji, [[vegetables]] such as [[pumpkin]], [[radish]], [[Drumstick (vegetable)\|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 (food)\|''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 [[Tempering (spices)\|''chunkaw'']] is added to it. To prepare [[Tempering (spices)\|''chunkaw'']], heat [[mustard oil]] and add [[Panch phoron\|''panchaw phutanaw'']], [[curry leaves]], [[ginger]], dry [[Red Chillies\|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]].<ref>{{cite web\|url=https://www.youtube.com/watch?v=SWmL87Wdiz0 \|title=Torani Kanji Authentic Odia/Odisha Recipe\|Tanka Torani Kanji\|Kadi\|Torani Kadhi\|Torani Ambila \|publisher=YouTube \|date=2017-12-26 \|accessdate=2020-06-01}}</ref><ref name="auto"/> <ref>{{cite web\|url=https://www.betterbutter.in/recipe/35393/torani-kanji/\|title=Torani Kanji recipe by Alka Jena at BetterButter\|website=www.betterbutter.in}}</ref><ref>{{cite web\|url=http://mugdha-cookingfundas.blogspot.com/2011/05/kanji.html\|title=Cooking Fundas: Kanji\|date=May 27, 2011}}</ref>

	During ''Kanji ~~Awnla~~ Osha''<ref name=":0">{{cite web\|url=http://magazines.odisha.gov.in/Orissareview/April2006/engpdf/The_perishing_tradition_of_osha.pdf \|title=The perishing tradition \|publisher=magazines.odisha.gov.in \|date= \|accessdate=2020-06-01}}</ref><ref name=":1">{{cite web\|url=https://www.mycitylinks.in/12-exclusive-and-authentic-odia-festivals-that-are-auspiciously-celebrated\|title=12 Exclusive And Authentic Odia Festivals That Are Auspiciously Celebrated!\|website=Mycitylinks- Bhubaneswar \| Cuttack \| Puri}}</ref> which falls in the month of October or November, Torani Kanji is offered to Goddesses ~~Sathi~~ ([[Odia language\|Odia]]: ଷଠି) along with [[dried fish]] and ''[[Phyllanthus emblica\|~~awnla~~]]'', [[radish]] [[curry]], [[Malabar spinach\|''poi'']] and other [[Puja (Hinduism)\|puja]] items. [[Farmers]] also offer kanji to their [[farmlands]] for a good [[harvest]].		During ''Kanji Anla Osha''<ref name=":0">{{cite web\|url=http://magazines.odisha.gov.in/Orissareview/April2006/engpdf/The_perishing_tradition_of_osha.pdf \|title=The perishing tradition \|publisher=magazines.odisha.gov.in \|date= \|accessdate=2020-06-01}}</ref><ref name=":1">{{cite web\|url=https://www.mycitylinks.in/12-exclusive-and-authentic-odia-festivals-that-are-auspiciously-celebrated\|title=12 Exclusive And Authentic Odia Festivals That Are Auspiciously Celebrated!\|website=Mycitylinks- Bhubaneswar \| Cuttack \| Puri}}</ref> which falls in the month of October or November, Torani Kanji is offered to Goddesses Shathi ([[Odia language\|Odia]]: ଷଠି) along with [[dried fish]] and ''[[Phyllanthus emblica\|anla]]'', [[radish]] [[curry]], [[Malabar spinach\|''poi'']] and other [[Puja (Hinduism)\|puja]] items. [[Farmers]] also offer kanji to their [[farmlands]] for a good [[harvest]].

	===~~Saagaw~~ / ~~Patraw~~ ([[Leaf vegetable\|greens]]) kanji===		===Shāg / Patra ([[Leaf vegetable\|greens]]) kanji===
	When torani kanji is prepared by adding any [[Leaf vegetable\|greens]] known as [[Saag\|~~saagaw~~]] (ଶାଗ) in [[Odia language\|Odia]], it's called ''~~saagaw~~'' or ''~~patraw~~'' kanji. Usually any of the locally available [[saag\|greens]] such as [[Drumstick (fruit)\|drumstick]] leaves ([[Odia language\|Odia]]: ସଜନା ଶାଗ) or [[shallot]] leaves ([[Odia language\|Odia]]: ଗନ୍ଧନା ''~~gandhana~~'') or [[Amaranthus blitum\|purple amaranthus]] ([[Odia language\|Odia]]: କୋସଳା ~~ଶାଗ~~ ''koshala ~~saagaw~~'') or ''[[gongura\|gorkura]]'' (Odia: ~~ଗୋରକୁରା~~) also known as ''[[gongura\|khtaa palanga]]'' ([[Odia language\|Odia]]: ଖଟା ପାଳଙ୍ଗ).<ref>{{cite web\|url=http://authenticcurry.blogspot.com/2015/02/piaja-saga-kanji-spring-onion-and-rice.html\|title=Authentic Curry: Piaja Saga Kanji (Spring Onion and Rice Soup)\|first=Authentic\|last=Curry\|date=February 5, 2015}}</ref>		When torani kanji is prepared by adding any [[Leaf vegetable\|greens]] known as [[Saag\|shag]] (ଶାଗ) in [[Odia language\|Odia]], it's called ''shāg'' or ''patra'' kanji. Usually any of the locally available [[saag\|greens]] such as [[Drumstick (fruit)\|drumstick]] leaves ([[Odia language\|Odia]]: ସଜନା ଶାଗ) or [[shallot]] leaves ([[Odia language\|Odia]]: ଗନ୍ଧନା ''gandhanā'') or [[Amaranthus blitum\|purple amaranthus]] ([[Odia language\|Odia]]: କୋସଳା ''koshala'') or ''[[gongura\|gorkura]]'' (Odia: ଗୋର୍କୁରା) also known as ''[[gongura\|khtaa palanga]]'' ([[Odia language\|Odia]]: ଖଟା ପାଳଙ୍ଗ).<ref>{{cite web\|url=http://authenticcurry.blogspot.com/2015/02/piaja-saga-kanji-spring-onion-and-rice.html\|title=Authentic Curry: Piaja Saga Kanji (Spring Onion and Rice Soup)\|first=Authentic\|last=Curry\|date=February 5, 2015}}</ref>

	While the above variations are commonly prepared across [[Odisha]], there are also many regional variations like prawn ([[Odia language\|Odia]]: ଚିଙ୍ଗୁଡି ''~~chungudi~~'') kanji, crab ([[Odia language\|Odia]]: କଙ୍କଡା ''~~kankada~~'') ''kanji,'' dry fish ([[Odia language\|Odia]]: ଶୁଖୁଆ ''~~sukhua kanji)~~'' and ''~~khadaw~~'' ([[Odia language\|Odia]]: ଖଡା) ''kanji.''		While the above variations are commonly prepared across [[Odisha]], there are also many regional variations like prawn ([[Odia language\|Odia]]: ଚିଙ୍ଗୁଡି ''chingudi'') kanji, crab ([[Odia language\|Odia]]: କଙ୍କଡା ''kankadā'') ''kanji,'' dry fish ([[Odia language\|Odia]]: ଶୁଖୁଆ ''shukhuā'' and ''khadā'' ([[Odia language\|Odia]]: ଖଡା) ''kanji.''

	==Health Benefits==		==Health Benefits==

2409:4062:18:9BDA:83E7:2FE8:8378:32D8 at 18:26, 29 March 2021

2021-03-29T18:26:27Z

New page

{{Infobox prepared food
| name = Kanji
| image = Kanji.1.jpg
| imagesize = 320px
| caption = Torani Kanji
| alternate_name = Ambilaw
| country = [[India]]
| region = [[Odisha]]
| creator =
| course = [[Side dish]]
| type = [[Curry]], [[Porridge]]
| served = Warm
| main_ingredient = [[Rice water]], [[curd]], [[green vegetables]]
| variations = Dahi Kanji, Pariba Kanji, Torani Kanji, Sagaw Kanji
| calories =
| other =
}}

'''Kanji''' ([[Odia language|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 [[Mahaprasad (Jagannath Temple)|Chappan Bhogaw]] (56 food items also known as [[Mahaprasad (Jagannath Temple)|Mahaprasadaw]]) offered to [[Lord Jagannath]] of [[Puri]] as part of the last meal of the day ( known as ''Badaw Singhara Bhogaw'').<ref>{{cite book|url=https://books.google.com/books?id=gFn8wSDfSxEC&pg=PA120&lpg=PA120&dq=jagannath+kanji#q=jagannath+kanji|title=Lord Jagannath|first=Suryanarayan|last=Das|date=May 18, 2010|publisher=Sanbun Publishers|isbn=9789380213224|via=Google Books}}</ref> During the Odia festival of ''Kanji Awnla Osha'',<ref name=":0" /><ref name=":1" /> kanji is offered to Goddesses Sathi.

==Variations==
There are many varieties of kanji prepared in various parts of [[Odisha]].<ref name="auto">{{cite web|url=http://bbsrpulse.com/2018/07/kanji-the-odia-appetizer/|title=Kanji: The Odia Appetizer – BBSR Pulse}}</ref><ref>{{cite web|url=https://www.mycitylinks.in/kanji-a-unique-odia-recipe-that-resembles-the-north-india-kadhi|title=Kanji, A Unique Odia Recipe That Resembles The North India Kadhi!|website=Mycitylinks- Bhubaneswar | Cuttack | Puri}}</ref>

===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.

* '''Dawhi Kanji using boiled rice:''' [[Rice]] is cooked in a [[Karahi|''kadai'']] ([[Odia language|Odia]]: କଡେଇ Indian wok) along with [[turmeric powder]] and [[salt]] as per taste. The [[rice]] is let to be over cooked so that it becomes soft and then [[curd]] is added to it. After cooking for some time it is removed from heat and [[Tempering (spices)|''chunkaw'']] ([[Odia language|Odia]]: ଛୁଙ୍କ tempered spice) is added to it and mixed. [[Tempering (spices)|Chunkaw]] is prepared by heating some [[mustard oil]] and adding, [[Panch phoron|''pancha phutana'']], crushed [[ginger]] and [[garlic]], [[Chili pepper|red chilies]], [[curry leaves]], [[asafoetida]] (optional) and roasting them for some time. Dawhi kanji is usually served along with [[boiled rice]] or can be eaten as a main dish.<ref>{{cite web|url=https://www.youtube.com/watch?v=cGA-G2h3sBE |title=Taste Of Odisha || Dahi Kanji || Odia Cuisine |publisher=YouTube |date= |accessdate=2020-06-01}}</ref>

* '''Dawhi Kanji using [[gram flour]] ('''[[Odia language|Odia]]: '''ବେସନ):''' To prepare this dish, [[curd]] along with [[gram flour]] or [[rice flour]] is added to [[water]] and [[boiled]]. [[Salt]] and [[turmeric powder]] is added as per taste and the once cooked is removed from heat. [[Tempering (spices)|''Chunkaw'']] is them added to it.<ref>{{cite web|url=https://www.youtube.com/watch?v=TlGP0aKcxDU |title=ଦହି କାଞ୍ଜି|Dahi Kanji Odia Authentic Recipe|Dahi Kadhi Recipe|Besan Kadhi|Chawal Kadhi|Dahi Ka Kadi |publisher=YouTube |date=2018-03-17 |accessdate=2020-06-01}}</ref>

===Pariba (vegetable) kanji===
Raw cut [[vegetables]] like [[radish]], [[ash gourd]], [[okra]], [[pumpkin]], [[Drumstick (vegetable)|drumsticks]] and [[aubergine]] are cut and added to water in a [[Karahi|''kadai'']] ([[Odia language|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 [[Tempering (spices)|''chunkaw'']] ([[Odia language|Odia]]: ଛୁଙ୍କ tempered spice) is added to it and mixed. ''Pariba kanji'' is served along with [[rice]]. Also known as ''ambilaw'' ([[Odia language|Odia]]: ଆମ୍ବିଲ) or simply kanji, this dish is quite popular in [[Western Odisha|Western]] and Southern Odisha.<ref>{{cite web|url=https://www.youtube.com/watch?v=Zy5i-CGpVEQ |title=Taste Of Odisha || Ambila || ଆମ୍ବିଳ - Odia Cuisine |publisher=YouTube |date= |accessdate=2020-06-01}}</ref><ref>{{cite web|url=http://recipebysagarika.blogspot.com/2012/08/aambila-or-kanji-typical-odiya-dish.html|title=Kunmun's Delicious Kitchen: AAMBILA OR KANJI {A typical Odiya Dish}|first=Sagarika's|last=Kitchen|date=August 30, 2012}}</ref>

===Torani (water of cooked [[rice]] or [[Pakhala]]w) kanji===
The main ingredient involved in making this dish are ''torani'' ([[Odia language|Odia]]: ତୋରାଣି) also known as "''peja torani''" ([[Odia language|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 [[Ambula (food)|ambulaw]] ([[Odia language|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]], [[Drumstick (vegetable)|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 (food)|''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 [[Tempering (spices)|''chunkaw'']] is added to it. To prepare [[Tempering (spices)|''chunkaw'']], heat [[mustard oil]] and add [[Panch phoron|''panchaw phutanaw'']], [[curry leaves]], [[ginger]], dry [[Red Chillies|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]].<ref>{{cite web|url=https://www.youtube.com/watch?v=SWmL87Wdiz0 |title=Torani Kanji Authentic Odia/Odisha Recipe|Tanka Torani Kanji|Kadi|Torani Kadhi|Torani Ambila |publisher=YouTube |date=2017-12-26 |accessdate=2020-06-01}}</ref><ref name="auto"/> <ref>{{cite web|url=https://www.betterbutter.in/recipe/35393/torani-kanji/|title=Torani Kanji recipe by Alka Jena at BetterButter|website=www.betterbutter.in}}</ref><ref>{{cite web|url=http://mugdha-cookingfundas.blogspot.com/2011/05/kanji.html|title=Cooking Fundas: Kanji|date=May 27, 2011}}</ref>

During ''Kanji Awnla Osha''<ref name=":0">{{cite web|url=http://magazines.odisha.gov.in/Orissareview/April2006/engpdf/The_perishing_tradition_of_osha.pdf |title=The perishing tradition |publisher=magazines.odisha.gov.in |date= |accessdate=2020-06-01}}</ref><ref name=":1">{{cite web|url=https://www.mycitylinks.in/12-exclusive-and-authentic-odia-festivals-that-are-auspiciously-celebrated|title=12 Exclusive And Authentic Odia Festivals That Are Auspiciously Celebrated!|website=Mycitylinks- Bhubaneswar | Cuttack | Puri}}</ref> which falls in the month of October or November, Torani Kanji is offered to Goddesses Sathi ([[Odia language|Odia]]: ଷଠି) along with [[dried fish]] and ''[[Phyllanthus emblica|awnla]]'', [[radish]] [[curry]], [[Malabar spinach|''poi'']] and other [[Puja (Hinduism)|puja]] items. [[Farmers]] also offer kanji to their [[farmlands]] for a good [[harvest]].

===Saagaw / Patraw ([[Leaf vegetable|greens]]) kanji===
When torani kanji is prepared by adding any [[Leaf vegetable|greens]] known as [[Saag|saagaw]] (ଶାଗ) in [[Odia language|Odia]], it's called ''saagaw'' or ''patraw'' kanji. Usually any of the locally available [[saag|greens]] such as [[Drumstick (fruit)|drumstick]] leaves ([[Odia language|Odia]]: ସଜନା ଶାଗ) or [[shallot]] leaves ([[Odia language|Odia]]: ଗନ୍ଧନା ''gandhana'') or [[Amaranthus blitum|purple amaranthus]] ([[Odia language|Odia]]: କୋସଳା ଶାଗ ''koshala saagaw'') or ''[[gongura|gorkura]]'' (Odia: ଗୋରକୁରା) also known as ''[[gongura|khtaa palanga]]'' ([[Odia language|Odia]]: ଖଟା ପାଳଙ୍ଗ).<ref>{{cite web|url=http://authenticcurry.blogspot.com/2015/02/piaja-saga-kanji-spring-onion-and-rice.html|title=Authentic Curry: Piaja Saga Kanji (Spring Onion and Rice Soup)|first=Authentic|last=Curry|date=February 5, 2015}}</ref>

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

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

== References ==
{{reflist}}

[[Category:Odia cuisine]]
[[Category:Indian rice dishes]]