KOSALA SAGA/LAL SAAG KANJI is a tangy flavor leafy soup.

Odia kanji has its own distinctiveness because of it’s tempering. This tempering while popping in the hot oil the aroma really salivate the people around you. That’s the magic only happened in odia kanji. 

Basically it’s a farmer dish they used to cook it in summer to beat the heat with fermented rice water and the vegetables available in home. Now a day’s most of the household serve it in summer and winter as well.

I am sharing kosala saga kanji and this the main ingredients so name comes out as kosala saga kanji and available more in winter. Amaranth leaves/lal sag/Kosala saga are super food and great source of vitamins,they are beneficial for almost every organ of our body

The warm and tangy kanji with one slurp really makes the winter days more delicious and enjoyable.  

INGREDIENTS

  • 2 cup peja (cooked rice water)
  • 4 cup water (can add more for consistency)
  • 200 g kosala saga (lal sag/amaranth leaves)
  • 1 cup cooked rice
  • ½ tsp turmeric
  • 4 sun-dried mangoes
  • 1 tomato(optional)
  • 3 tsp Mustard oil
  • TEMPERING
  • ½ tsp mustard seeds
  • ½ tsp fennel seeds
  • 3 dried chilies
  • 15 to 20 crushed garlic
  • ½ cup chopped spring onion

INSTRUCTION

STEP 1

Heat a pot adding peja, water and cooked rice into it. When it starts to boil add turmeric, dried mango and salt.

STEP 2

In the mean while cut the stems and  rinse thoroughly kosala saga and strain it’s water.

Chopped the leaves and keep a side.

STEP 3

When the rice get soft/mushy,add chopped leave into the rice mixture .Let it cook .

Check the tangy taste and consistency of the mixture, add some water.

STEP 4

In a small pan heat oil, add mustard seeds, fennel seeds, chilies, when it splutters add crushed garlic and spring onions. Saute until garlic gets light brown.

Pour  the tampering into the rice mixture And boil for 5 seconds, spread it well in the pot.

Now cover the pot to lock the aroma of kanji. Off the gas

Your soupy tangy Kanji is ready and serve with rice.

STEP BY STEP PREPARATION

STEP 1

tips

  • Here i use fresh rice water,people use fermented rice water(Which is called as TORANI) where water is discarded after boiling rice,collected and stored in earthen pot(any pot) for few days.It allows to ferment till a sour taste is developed.
  • Here i use sun-dried mango instead of fermented rice water because in winter i dont have the option for fermented rice.
  • If you collect fermented rice water then you can use 2 cups of torani and 2 cups of water.

Heat a pot add peja,water and cooked rice into it.

STEP 2

When it starts to boil add turmeric, dried mangoes and salt.

STEP 3

In the mean while cut the stems and  rinse thoroughly of kosala saga and strain it’s water.

Chopped the leaves and keep a side.

STEP 4

When the rice get soft/mushy,add chopped leaves into the rice mixture.Let it cook.

Check the tangy taste and consistency of the mixture, add some water

STEP 5

In a small pan heat oil allow smoking then add mustard seeds, fennel seeds, chilies, when it splutters add crushed garlic and spring onions. Saute until garlic gets light brown.

STEP 6

In a small pan heat oil, add mustard seeds, fennel seeds, chilies, when it splutters add crushed garlic and spring onions. Saute until garlic gets light brown.

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