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.
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