Congee, otherwise known as ‘Jukha’ in Odia, used to be my grandma’s go-to food on a cold gloomy day. She knew the importance of conserving the body’s warmth when the mercury dipped. A diet comprising rice gruel served with roasted or stir-fried potatoes minimized the cooking and cleaning chores. It also provided the ladies with much-needed respite during the olden days when there was no running water. Utensils had to be washed near the well or a nearby water body. Those with the means, engaged labour to carry water from a water body and store it in huge vessels.
Lifestyles have changed drastically but the cold weather still affects one’s body, especially those with a ‘vata’ constitution. Hence, these traditional recipes still remain relevant in today’s world. ‘Jukha’ is often labelled as the ‘poor man’s food’ because it can make a little rice go a long way by retaining the starchy part. The excess water containing starch, is usually discarded while cooking rice using the regular method. The broken grains (‘Khudaw’) and rice bran (‘Kunda’) accumulated during the traditional milling of rice make a richer and more nutritious congee. The right way of cooking ‘jukha’ is simmering the rice with an excess amount of water (1:8-1:10 ratio) on a slow fire until the grains start to disintegrate on their own. At this stage, a little milk/ghee and sugar/salt are stirred into it depending on one’s preference.
Although similar to the rice gruel or congee consumed in most parts of Asia, it does not have any herbs, vegetables or meat added to it. Rather, it is served with a simple side of fried or boiled potatoes and some charred vegetables.
A rather interesting variant of the ‘Jukha’ is prepared in the Bonaigarh region. Made with parboiled rice and peanut milk, it needs just a little something on the side. The sweetness of the freshly harvested peanuts lends it an almost milky taste. Salty and nutty with an underlying earthiness, it is quite a mouthful. And not to forget, filling to the core.
This recipe amidst many others in a seasonal guide to Odia cuisine appears in Sweta Biswal’s book, Beyond Dalma (2023).
Chinabadam Jukha
Ingredients
- 1 cup parboiled rice, broken grains preferred
- 1 cup raw peanuts
- Salt to taste
Instructions
- Wash and soak the peanuts for 1-2 hours. Grind it in a smooth paste, dilute it with enough water to extract peanut milk with relative ease.
- Wash and soak the rice for 2-3 hours.
- Heat 6-7 cups of water in a heavy-bottomed vessel. Add the soaked rice and give it a stir.
- Let it cook on a medium flame, with some stirring at regular intervals, until the grains start to disintegrate and the liquid starts to turn thick.
- Now, add the peanut milk and salt. Simmer it for 8-10 minutes until the raw smell of peanut milk changes.
- Serve warm with a side of mashed potato/stir-fried veggies.
