Intro: The Forgotten Health Drink of Our Grandmothers
Before probiotics became a trend, we had Kanji.
This light, fermented rice broth, simmered with vegetables like radish, pumpkin, or spinach, was Odisha’s summer survival secret.
It’s sour, refreshing, and nourishing — soothing to the stomach, and full of memories.
I remember summer afternoons when the tangy smell of kanji would drift from the kitchen. It wasn’t fancy — just clean, earthy, and strangely addictive.
Ingredients:
½ cup cooked rice (preferably a day old)
3 cups water (for fermenting)
1 cup vegetables (pumpkin, radish, or spinach)
½ tsp turmeric
1–2 green chilies (slit)
Salt to taste
1 tsp mustard seeds
1 tsp mustard oil
Steps to Make Kanji:
1. Ferment the Rice Water
Mix cooked rice with water. Leave it covered (but not airtight) for 1–2 days at room temperature to ferment.
2. Cook the Vegetables
In a pan, add fermented water and vegetables.
Add turmeric, salt, and green chilies. Simmer until veggies are soft.
3. Temper the Kanji
Heat mustard oil. Add mustard seeds. Let them splutter.
Pour the tempering into the kanji and stir.
Serving Suggestions:
Serve lukewarm or at room temperature
Best enjoyed with Saga Bhaja, Alu Bharta, and roasted papad
Also served during fasting days and summer lunches
Why I Love It
Kanji tastes like a cool breeze on a hot day. It’s deeply nostalgic, refreshingly sour, and reminds me that simple, slow food is pure magic.
The Pinch of Masala 