It is no secret that the Kanna herb is one of the most popular Kannada dishes, especially in rural areas.
It is one that many people have a special love for and many say it is one they are going to make again and again.
This recipe for Kanna has been around for more than a century.
It was invented by the renowned kannadigas Mahatma Gandhi and his grandson Aurobindo in 1896.
A few years later, the Kannadiga family introduced a new recipe.
“There were no rules in the village and it was not uncommon for them to make kanna in the morning, lunch, dinner and supper.
If we could, we would eat it all day.
I am sure it is because we have the same food.
It’s a staple in Kannadas culture,” says Rani Moti.
“It’s just that it’s a lot easier to cook.
It requires less ingredients than the traditional one,” says Moti, who works at the National Institute of Botany in Hyderabad.
In fact, the recipe is not as complicated as the original Kanna recipe.
In the new recipe, ingredients are used for the cooking and cooking is done on a slow cooker.
“I am not saying that the old Kanna is easy, but it is not very complicated.
It uses fewer ingredients.
The spices, such as cumin, coriander, cardamom, cardamon and mint, are used,” explains Moti about the Kona herb recipe.
The old recipe has been preserved because it has a lot of flavour.
“You can taste the spices.
The taste is very good.
It has a spicy flavour, which you cannot find in traditional recipes.
It tastes like curry,” adds Rani.
Rani and her husband have been cooking this recipe for years and now the couple have their own recipe book.
“They have been able to do it on their own and are able to make the recipe for their own families.
They have been working hard to produce a recipe that everyone can enjoy,” says Aurobunde, a retired police officer.
Ravi and his wife are also happy with the new Kanna.
“Kanna is one dish that we can’t get enough of.
We like to eat it for breakfast, lunch and dinner.
When I come home after work, I like to get it with us,” he says.
The Kanna and its delicious taste are enjoyed by many.
“When I was a child, we used to make this Kanna with potatoes and rice.
They were very rich in flavour and it would have been a special dish,” says Raja.
The Rani family has also been cooking up Kanna recipes for years.
“We used to cook a Kanna every day.
There are no restrictions on the quantity of ingredients.
It will take us hours to prepare it.
The food is always the same.
It can take hours to make, so we have to do everything at once,” says the husband.
It takes only a few minutes to prepare Kanna, which is then eaten with rice.
“Even if it’s the same recipe, there is no pressure.
You just enjoy the taste.
It won’t overwhelm your stomach.
It goes down well with the rice.
We can eat this with rice, vegetables and rice with a variety of spices.
You can make it with any kind of rice,” says Sankara.
Ruchi, who has been a part of the Kanya Kannadra community for more a century, says, “It is our tradition to serve the Kanyan for breakfast.
The dish has to be made from the raw rice and you have to cook it well.
When you serve the dish, it is delicious.
It looks good and is very tasty.”
“I can cook this on the stove.
It cooks in less than 20 minutes,” says Narga, who is also a part to the Kaina Kannadan community.
Nargas mother has been cooking Kanna for the last 50 years.
When she went to the US for her doctorate, she found the recipe was still being taught in her village.
“At the time, I could not even imagine cooking it,” she says.
She decided to give it a try, and started cooking it in her kitchen.
“The only thing I need to make sure is that I cook it slowly.
The longer it cooks, the better it is.
It needs to be cooked at a low temperature.
We need to take care of the rice and the spices and then it will become tasty,” she adds.
In recent years, many have started to incorporate Kanna into their diet.
“Our Kanna can be made on the weekends.
We eat the rice, fish and vegetables for breakfast and lunch.
I have been making