Thursday, 30 August 2012

AAMBILA OR KANJI {A typical Odiya Dish}

Ambila/Kanji is an authentic and traditional dish of my state "Odisha", which is very famous in Western and Southern part of Odisha. Basically it's a soupy dish with vegetables with an unique spicy-sour taste.

Ingredients :-
1 cup Curd (Dahi)
3-4 tsp Gram flour (Besan)
1 tsp Turmeric (Haldi) powder
Salt as per taste
2 cups Water

Vegetables Needed :-
100 gms Pumpkin (Cut in small pieces)
1 Brinjal (cut in lengthwise)
1 Radish (Cut in lengthwise)
2-3 Ladies finger (cut in long size)
1 Potato (cut in vertically)                                         
2 Arum (Saru) (cut in cubes)
1 Drumstick (cut in small pieces)
A piece of Dried Mango slice

For Tempering :-
2-3 tsp Mustard oil
1 tsp Panch Phutan
2 Dry Red chillies
 Few Curry Leaves
A pinch of Hing
2 tsp Garlic-Green chilli paste

Method :-
  • Take a kadhai or deep pan. Heat 2 tsp oil and Fry all the chopped vegetables (except drumstick and brinjal) for 5-8 minutes. Then add 2 cup water, turmeric powder, salt to it and cover with a lid. Let it boil for 10 minutes in medium flame. 
  • Take a bowl and beat the curd. Add salt, gram flour (Besan), a pinch of turmeric powder, water as per your requirement to the curd and mix it properly.
  • When the veggies are cooked, add a piece of dried mango slice to it. Now add the curd mixture to the vegetables and cook for 5-8 minutes. Remove from heat and keep aside.
  • For tadka, heat mustard oil in a separate pan. Add dry red chilies, panch phutan, hing, curry leaves, garlic and green chilli paste and saute for 2-3 minutes. When garlic turns brown in colour, immediately pour the tadka to the cooked vegetables. 
Serve this yummy and sour Ambila or Kanji with any rice dish. Enjoy your lunch!!!!


  1. looks similar to bombay sambar :)

  2. This is neither Ambila or kanji...

  3. Ambila is made with jaggery and tamarind gravy with the said vegetables. Kanji is with fermented rice water and fermented rice besides vegetables.
    Began is not the original ingredient.