Munika Saaga Kanji

Drumstick leaves Kanji1

"KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages.

Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas.

My grandma always used to cook kanji in earthen pot . It tastes like heavenly food.
I truly enjoyed to cook kanji for my family because we all love to eat twice a day.

I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan.

So the recipe is here.........

Kanji

Ingredients :

2 Bowl Drumstick leaves
1 Bowl Pakhala Rice (mashed)
2 Bowl Clear Torani
( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ).

For seasonings :

2 tbsp of Crushed Garlic
½ tsp of Mustard seeds
½ tsp Cumin seeds
½ tsp Fenugreek seeds
1 tsp of Fennel seeds
2 Red Dry Chilly
2 pinch Hing
Salt as per taste
Oil

Preparations :

Clean and wash the leaves properly .

Take two bowl , on first bowl remove pakhala rice without its water(Torani) mashed it and keep aside.

On the second bowl pour clear Torani without rice and keep aside.

Heat a wok add Torani give one boil add leaves, mashed pakhala rice and salt .
Cook till drumstick leaves fully tender.

(Because of sourness of torani it takes time to get tender.

For fast cooking you may use pressure cooker using little amount of liquid. But the taste may differ. )

Once the kanji start to thicken consistency
Switch off the flame and keep aside

Heat another pan along with oil ,add hing stir well, add red chillies, crushed garlic pods fry till brown , bring all pods one side of pan, add fenugreek, mustard,Cumin, fennel fry and mix all seasonings nicely and spreadly pour this into over kanji ,cover stir when you start to serve.

Serve saaga kanji warm or cold the taste never been change.

Drumstick leaves Kanji2

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