Those of us who have grown up inhaling the warmth of kanji can attest to the fact that it is one of the best porridge dishes out there.
Mild, soothing, and enriching, it’s almost unbelievable that a simple recipe such as this could be so valuable to our gut and soul.
What makes kanji a sentimental dish is not just that it’s an instance of our culture but that it is a reminder of how it felt to be nourished back to health with our mother/ grandmother doting on us constantly.
What is Kanji?
Kanji has humble beginnings. It is said to have originated as food that would keep peasants nourished and able to take on the day’s work.
Not to be confused with the Chinese congee (which is also a similar rice-based porridge dish) or the North Indian probiotic drink, the dish kanji gets its name from the southern state of Tamil Nadu. You see, the Tamilian word for boiling is “kanji”.
In India, kanji is traditionally prepared in the states of Kerala, Tamil Nadu, Andhra Pradesh, and Orissa, with each having some variation.
It is made with just rice and water. The rice is boiled till it takes on a creamy, soft consistency due to the starch that gets released. It is typically served bland but can also be paired with other side dishes or condiments.
The Benefits of Kanji
Kanji comes with a range of health benefits. Firstly, it is easy to digest, making it the ideal choice for when one is unwell.
It is so comforting that people are known to turn to kanji even when they suffer no physical ailments but are simply trying to recover from low energy.
Moreover, it is hydrating, can be used in medicinal recipes along with ginger or garlic, and boosts energy.
The fact that it’s gentle on the gut means that it is perfect for people with digestive issues.
Making Kanji at Home
It doesn’t get easier than this to prepare yourself a warm meal.
To start, you would need to soak ½ cup of rice in water in a closed vessel for at least 12 hours. You can also leave it overnight so that the fermentation occurs properly. This helps make it easier to digest and the cooking takes place faster.
The soaked rice is then placed on the stove and brought to a boil. Cook it slowly on low heat and make sure to stir regularly. What this does is it ensures the starch blends well, creating a soupy base.
Add some salt as per your requirement, and your kanji is ready!
Now, this is the basic way of making kanji. Some people also add ginger, garlic, and other seasonings to make it more flavourful.
You can also include lentils like moong dal for some protein.
Cultural Variations of Kanji
Kanji is considered to be a common dish across cultures because so many countries have their own version of the dish.
In Sri Lanka, it takes on the form of a more savoury dish with ingredients like gotukola, fenugreek, and coconut milk. Whereas in Southeast Asian regions like Japan, Korea, China, and Thailand, kanji has different names and it is also thicker in consistency.
Congee in China includes fish, eggs, meat, or preserved vegetables. Referred to as Okayu in Japan, the rice porridge is a breakfast staple that is topped with green onions, pickles, and sesame seeds.
Such a porridge dish also exists in parts of Africa where they call it Uji but instead of rice, millet is the star ingredient.
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