This is a traditional tangy dish of my mother’s kitchen treasure.She used to cook whenever we refused to eat radish whose leaves are abundant with proteins.You can overcome the summer heat with this warm savory soup. 

This great delicacy goes well with steamed rice or as it is.  

  INGREDIENTS

  • 150 g cooked rice
  • 4 cups cooked rice water
  • 2 cups water
  • 100 g radish leaves
  • 50 g spinach leaves
  • Salt
  • 4 sun dried mangoes
  • ½ tsp. turmeric

For tampering

  • 1 tbsp. mustard oil
  • 1 tsp mustard seeds
  • ½ tsp fennel seeds
  • ½ tsp fenugreek seeds
  • 15 to 20 crushed garlic cloves
  • 3 to 4 dried broken red chilies

LETS PREPARE THE DISH STEP BY STEP..

STEP 1

Rice water=cook ‘ rice in 4 cups of water.when the rice done,strain the rice and its water using a colander.

In a pot pour cooked rice water, cooked rice, water and salt. Heat the pot on medium flame

STEP 2

When it starts to boil add turmeric and dried mangoes. stir it. Cook until the rice gets mushy.

rice is already cooked.cook it in medium flame for 15 minutes.

STEP 3

In the meanwhile wash thoroughly both the leaves and chop them finely.

chopped radish leaves

STEP 4

chopped spinach leaves.

STEP 5

Add chopped spinach and radish leaves.stir it.

STEP 6

Cook on medium flame for 10 minutes.

STEP 7

In a small pan heat oil,add mustard seeds,fennel seeds,fenugreek seeds,chilies when it starts to splutter add chopped onions,crushed garlic.stir it.

STEP 8

when the garlic turns to light brown pour it into the leafy cooked dish.cover the lid to lock the aroma.

Now serve with steamed rice.

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DIRECTIONS

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  1. Wash thoroughly both the leaves and chopped them finely.
  2. In a pot pour cooked rice water, cooked rice, water and salt. cook the  on medium flame
  3. When it starts to boil add turmeric and dried mangoes. stir it. Cook until the rice gets mushy.
  4. Now add chopped radish leaves. stir it
  5. Add chopped spinach and stir it. let it cook for 10 minutes on medium flame.
  6. In the mean while heat 1 tbsp. oil in a small pan.
  7. Add mustard seeds, fenugreek seeds,fennel seeds,red chilies allow them to crackle.Now add onions,garlic when the garlic turns light brown,pour it on prepared kanji and cover the pot to lock the aroma.
  8. Now the kanji is ready serve it with steamed rice or eat as it is.

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