Kanji in Hindi I Odia Authentic Recipe I roshniscuisine

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Kanji in Hindi I Odia Authentic Recipe I roshniscuisine

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You can watch the video recipe in Hindi here

You can watch the video recipe in Odia here

Kanji is a staple food of Odisha…so soothing in taste,perfect for summer. As Odisha has almost hot weather…it is prepared in every Odia home…it is prepared in different ways.Today I show you how we prepare in our home…this one I learnt from my Mom.So this yummy recipe is dedicated to her.It is also prepared with fermented rice water called Torani(rice water kept for 3 dayz atleast),dahi also but today I show you the simple way.When mom prepared this one she prepares in large quantity and make less rice only as we all have this one only with just little rice only he he he…its my favourite one.

Preparation Time 10 min
Cooking Time 30 to 40 min
Serving Persone 4 to 6

38005508_1788125284575292_2873569357110181888_nIngredients Required

8 to 10 pieces of pumpkin cubes
6-8 brinjal pieces(cut length wise)
6-8 carrot pieces(cut length wise)
6-8 raw papaya pieces(cut length wise)
5 to 6 bhindi cut into halves
1 cucumber cut into cubes
whole corn cut into 4 to 5 pieces(from cob)
20 to 25 big garlic cloves
(If you use small garlic as whole as it is)
¼ cup flat beans seeds(dry one)
12 to 15 radish slices
3 french beans cut into 2 inch length wise
3 tbsp rice rava
1 dry mango slice(ambula)
6 cups of water
½ tsp turmeric powder
Salt to taste
2 tbsp of chopped coriander leaves

For Tadka

1 tbsp oil
3 big garlic cloves chopped
1 whole red chili
12-15 curry leaves
2 tsp panchaphoran
¼ tsp asafoetida


Boil water in a large vessel.
When it starts boiling add turmeric powder and ambula.
When it is properly boiled add the veggies to this with green chili except bhindi and cucumber.
Let the veggie cook in med to high flame for some 10 to 15 min.
When it is half cooked add the bhindi and cucumber and let it cook.
When all veggies cooked add the rice rava,salt  and let rava cook for 5 min more .
It thickens the gravy…finally add chopped coriander  leaves.
Now the tadka part,heat oil.
Add chopped garlic and sauté this till it turns into golden colour and crispy.
Then add all tadka ingredients to this.
When mustard seeds start crackle add curry leaves.
Put this tadka in kanji gravy and mix it well.

Serve hot with rice,dal…


If you don’t have ambula(dry mango) you can use lemon juice,curd or dry mango powder.
You can add ivy gourd,drumstick,bottle gourd also…whatever veggie available I used those.
I use whole garlic clove…as it is big.
If your garlic is small you can use as whole.
By adding rice rava it thicken the gravy..if you done have you can use little idli rava also.
I add cucumber and bhindi when all veggies are half cooked as it takes less time tocook.

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