Kanji Ki Kanji

Introduction

Kanji Ki Kanji is a traditional fermented rice gruel that holds a special place in Indian cuisine, particularly in the regions of South India and parts of North India. It is not just a dish but a cultural staple that reflects the ingenuity and resourcefulness of Indian culinary practices.

The origin of Kanji can be traced back centuries, often prepared as a means to utilize leftover rice. Over time, this nourishing dish became a household favorite, particularly enjoyed during festivals, winter months, and as comfort food during illness.

Ingredients

• Rice - 1 cup
• Water - 6 cups
• Mustard seeds - 1 teaspoon
• Curry leaves - a handful
• Fenugreek seeds - 1 teaspoon
• Salt - to taste
• Turmeric - a pinch
• Green chilies - 2, slit
• Ginger - 1-inch piece, grated

Preparation

Step 1: Preparing the Rice

Rinse the rice thoroughly under running water to remove excess starch. This step ensures that the Kanji is smooth and less sticky.

Place the rinsed rice in a large pot. Add the water and a pinch of salt. Bring to a boil over medium heat, then reduce to a simmer. Let it cook until the rice is soft and has broken down considerably, forming a thick porridge-like consistency.

Step 2: Fermentation Process

Once the rice is cooked, let it cool down to room temperature. Cover it loosely and allow it to ferment overnight. Fermentation enriches the Kanji with a tangy flavor. The duration of fermentation can be adjusted based on personal preference.

Cooking Process

Step 3: Seasoning the Kanji

In a separate pan, heat some oil over medium heat. Add the mustard seeds and allow them to splutter. Add the curry leaves, fenugreek seeds, turmeric, green chilies, and ginger. Sauté for a few minutes until the spices release their aroma.

Pour this seasoning over the fermented rice mixture and stir well to combine. Adjust the consistency by adding more water if necessary. Bring back to a simmer. Taste and adjust the seasoning with additional salt as needed.

Simmer for approximately 5 minutes, allowing the flavors to meld together.

Cooking Time: 20 minutes

For more precise cooking time, adjust heat levels while simmering and make sure the Kanji doesn't stick to the bottom of the pot.

Serving Suggestions

Kanji Ki Kanji can be enjoyed as a wholesome breakfast, a comforting snack, or even as a light dinner. Traditionally, it is served hot, accompanied by pickles, papadums, or a dollop of ghee for added richness.

To enjoy Kanji Ki Kanji to the fullest, consider pairing it with some flavorful side dishes like spicy lentils or grilled vegetables. The contrast of textures and flavors enhances the overall dining experience.