Khichdi

Khichdi

Masala Khichdi

This is a very good combination with the kadi. It needs to be served very hot with
ghee and roasted papad.


Rice- 1 cup
Moong dal (pytham paruppu)-1/3 cup
Jeera- 1 tsp
Asafetida-½ tsp
Salt- to taste
Turmeric-½ tsp

Wash the rice and dal together. Pressure cook them along with the rest of the
ingredients and 4 cups of water for about 10 whistles

Masala Khichdi

Rice- 1 cup
Moong dal (pytham paruppu)-1/3 cup
Jeera- 1 tsp
Potato (peeled and cubed| into 1 inch pieces) – 1 medium
Onion( peeled and finely chopped) – 1 medium
Garlic( peeled and finely chopped) -1 clove
Salt- to taste
Turmeric-½ tsp
Chilli powder – ¾ teaspoon or according to taste
Oil – 1 and ½ teaspoons

Heat oil in the cooker pan, crackle jeera, add onion, garlic, potato and sauté for 2 minutes add the washed dal, rice and all the spices and salt. Saute for 1 minute add water (3 times the quantity of rice and dal). Close the lid of the pressure cooker and cook for 7-8 whistles till done.

Gujarati kadi

Gujarati kadi( serves 4)

Kadhi

Sour buttermilk- 500 ml
Besan    - 2 table spoons
Jaggery -2 teaspoons
Salt- to taste
Turmeric -½ teaspoon

For the tadka/tempering

Oil -2 teaspoons
Mustard seeds -1 tsp
Jeera -1 tsp
Methi seeds/fenugreek -7-8 grains
Asafetida -1 pinch
Curry leaves -8-10 leaves
Green chilli (finely chopped) -1           
Ginger (finely chopped) - ½ inch piece
Coriander (finely chopped) -2 tablespoons


Blend the besan into the buttermilk till smooth. Add Jaggery, Salt and turmeric to this mixture.

Heat oil; add mustard seeds, fenugreek and then the jeera. After they have popped add curry leaves, green chilli, ginger and coriander and then at last the asafetida. Add this mixture to the buttermilk mixture. Boil this mixture once on a slow gas till it boils over. Check for salt, jaggery and thickness and adjust accordingly. Serve hot with khichdi