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ĭuring Kanji Anla Osha which falls in the month of October or November, Torani Kanji is offered to Goddesses Shathi ( Odia: ଷଠି) along with dried fish and anla, radish curry, poi and other puja items. This variation of kanji is particularly popular in southern Odisha. Once the color starts to change remove from heat. To prepare chunkaw, heat mustard oil and add panchaw phutanaw, curry leaves, ginger, dry red chilies and roast it for some time. Once all the vegetables are boiled and the kanji thickens, it is removed from the heat and chunkaw is added to it. Optionally 1-2 pieces of ambula (pickled green mangos) can be added to make it sour if the rice water was not sour enough. Turmeric powder and salt is added as per taste. To prepare the kanji, vegetables such as pumpkin, radish, drumsticks, beans, ivy gourd, okra, ash gourd or any locally grown vegetables are cut and boiled in the kanji along with some water. Once it starts to give off a sour aroma, it's ready to be cooked to make Torani kanji. During the fermentation process, fresh rice water is added everyday to the base rice water. Optionally a piece of Ambula ( Odia: ଆମ୍ବୁଲ) can be added to it. The extracted rice water is usually left for few days to ferment until it develops sour flavors. The main ingredient involved in making this dish are torani ( Odia: ତୋରାଣି) also known as " peja torani" ( Odia: ପେଜ ତୋରାଣି) which is the rice water extracted after boiling rice. Torani (water of cooked rice or Pakhala) kanji Also known as ambila ( Odia: ଆମ୍ବିଳ) or simply kanji, this dish is quite popular in Western and Southern Odisha. Once cooked it is removed from the heat and chhunka ( Odia: ଛୁଙ୍କ tempered spice) is added to it and mixed. In a separate bowl, curd and gram flour or rice flour is mixed with water and added to the boiling vegetables. Turmeric powder, ginger and salt is added and let to boil till the vegetables are cooked. Any other locally grown green vegetables can also be used. Raw cut vegetables like radish, ash gourd, okra, pumpkin, drumsticks and aubergine are cut and added to water in a Karahi ( Odia: କଡ଼େଇ Indian wok). Salt and turmeric powder is added as per taste and the once cooked is removed from heat. Dahi Kanji using gram flour ( Odia: ବେସନ): To prepare this dish, curd along with gram flour or rice flour is added to water and boiled.Dawhi kanji is usually served along with boiled rice or can be eaten as a main dish. Chhunka is prepared by heating some mustard oil and adding, pancha phutan, crushed ginger and garlic, red chilies, curry leaves, asafoetida (optional) and roasting them for some time. After cooking for some time it is removed from heat and chhunka ( Odia: ଛୁଙ୍କ tempered spice) is added to it and mixed. The rice is let to be over cooked so that it becomes soft and then curd is added to it. Dahi Kanji using boiled rice: Rice is cooked in a Karahi ( Odia: କଡ଼େଇ Indian wok) along with turmeric powder and salt as per taste.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. There are many varieties of kanji prepared in various parts of Odisha. 1.3 Torani (water of cooked rice or Pakhala) kanji.You can also add medicinal mix along with this porridge, but i just followed the traditional malabar recipe of jeera kanji. It is Cumin flavored rice soup or jeera kanji recipe which is very simple and tastes fantastic. Here is one of those rice porridge which is best to solve all those digestive issues. So traditionally people solve all these problems by including different rice porridge in their diet. This is because its during monsoon we are more prone to sickness, digestive issues due to deterioration of immune system. More over, the monsoon months are considered to be the most appropriate time to consume rice porridge especially medicinal porridge. Its just fantastic ,even me too loved its taste. Though am not a big fan of rice porridge, i simply grab this(jeera kanji) for a sip whenever my mom make this for my dad. But i must say that this jeera kanji is very much unique in taste. Paal kanji, payar kanji, uluva kanji, podiyari kanji are some of the most common varieties in rice porridge during Ramadan especially for athaazham (suhoor). During this holy month, we always prefer comfort food and jeeraka kanji comes under this category. Jeera kanji is the traditional Gruel from Malabar cuisine. Jeeraka kanji or cumin flavored rice soup or rice porridge is the most common dish in Malabar region especially for Ifthar. Today let me share the recipe of a popular dish during Ramadan.