Dahi Kanji | How to make Dahi Kanji

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Bysanju priya
Created on 14th Apr 2017
  • Dahi Kanji, How to make Dahi Kanji
Dahi Kanjiby sanju priya
  • Dahi Kanji | How to make Dahi Kanji (2 likes)

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  • By sanju priya
    Created on 14th Apr 2017

About Dahi Kanji

Dahi kanji is a traditional dish of Orrisa made with curd.

Dahi Kanji is an aromatic, flavorful and delicious dish which is very much popular in Orissa. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Dahi Kanji is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Dahi Kanji at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10 minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Dahi Kanji by sanju priya in step by step with pictures so you can easily learn how to cook the perfect Dahi Kanji at your home without any difficulties. Dahi Kanji is one of the representative dishes of Orissa which you can serve in any special occasions.

  • Prep Time10mins
  • Cook Time30mins
  • Serves4People
Dahi Kanji

Ingredients to make Dahi Kanji

  • 1 cup Curd/Yoghurt
  • 1 tbsp Rice Flour
  • 3 Cups Water
  • 2 Drumsticks cut into small pieces
  • 1 cup Drumstick Leaves
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Fennel Powder/Sauf Powder
  • salt as per taste
  • 1 tsp Ginger and Green Chilli paste
  • 1/2 tsp Asafoetida/Hing
  • 15-16 Curry Leaves
  • 1 tsp Mustard seeds
  • 1 tsp Cumin Seeds
  • 2 Dry Red Chillies
  • 2 tbsp Oil

How to make Dahi Kanji

  1. In a large bowl mix curd, rice flour and water to make a smooth and lump free paste.
  2. Take a deep bottom pan and add 1 tbsp oil into it.
  3. When the oil becomes hot add drumsticks and drumstick leaves and saute for 4-5 minutes
  4. Now add fennel powder , ginger and green chilli paste and saute for another 2- 3 minutes
  5. Now reduce the heat to lowest. Pour the curd mixture and keep stirring it to avoid curdle and lumps in the curd.
  6. Bring it to a boil. Reduce the heat and cook for 20 minutes on low flame.
  7. To make the tempering take oil in a pan.
  8. When the oil becomes hot add mustard seeds, cumin seeds, dry red chillies, curry leaves and asafoetida.
  9. Pour the tempering over the curd and drumstick mix.
  10. Cover the pan for 5 minutes.
  11. Serve with plain rice.
My Tip: Continuously stir the curd mix till it comes to boil so as to prevent the curd from curdling.

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