Tanka Torani
Tanka Torani - a much popular rice based refreshing drink from the holy land of Jaganath puri, Odisha.
Ingredients
- 1 cup Cooked rice
- 3 tbsp Curd (yogurt)
- 1 inch Mango ginger
- 7-8 no. Lemon leaf
- 2 sprig Curry leaf
- 5-6 strands Coriander leaf
- 4-5 no. Green chili
- 8-10 no. Lemon Slice
- ½ no. Lemon
- ½ tbsp Roasted cumin powder
- Salt as needed
- Water as needed
Instructions
- In a deep bowl take cooked rice along with sufficient water and mix well.
- Cover the bowl, keep aside to ferment 1-2 days or atleast for 18-20 hours.
- Then strain the rice and keep aside the water (torani).
- Mash the rice very well using a potato masher.
- Into that bowl add well beaten yogurt, torani (strained water) and give a quick mix.
- Roughly muddle mango ginger, curry leaves, coriander leaves, green chilies and add to the rice bowl.
- Next squeeze half lemon and also add the lemon slices, lemon leaves, roasted cumin powder, salt.
- Mix everything and also adjust the consistency by adding less or more water.
- Pour into serving bowl and serve !
Notes
- Tanka Torani is usually of watery consistency. You may like to adjust that by adding less or more water.
- Lemon leaves are a must. Don't skip that.
- Along with coriander leaves, mint leaves can be added too.
- Usually, arnna (the plain rice of Mahaprasad) is used to make Tanka Torani. Instead of that, regular raw rice can opt here. I
have used basmati rice. - Adjust the spiciness as desired.