Monday, 13 November 2017

Kathiyawadi Khichdi



Khichdi or khichri, is a dish from the South Asia made from rice and lentils (dal), but other variations include bajra and mung dal khichri. In Indian culture, it is considered one of the first solid foods that babies eat. Hindus, who avoid eating grains during fasting, eat Sabudana Khichadi made from Sago. It was mainly the dish of bihar The Kichri is a salty porridge. Dalia is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk. Khichdi was the inspiration for the Anglo-Indian dish kedgeree, and is also commonly considered to be the inspiration for the popular Egyptian dish, kushari.

Khichdi is a very popular dish of Suratis in southern Gujarat. It is served with special kadhi and adon dishes such as Surati undhia and ringan na ravaiya. In Bharuch district, khichdi is rice cooked with turmeric to make it yellow, served mixed with kadhi, a thin sauce made from gram flour, curry leaves, cumin, and mustard seeds and eaten as an evening meal.

Khichari is the traditional diet and a daily meal of Kutchi people, and they can make several varieties of dishes using khichari. Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is especially popular amongst many who follow an ayurvedic diet or nature cure. This kathiyawadi khichri is most popular, Its made with lots of vegetables, dry spices, dry fruits And serve with kathiyawadi kadhi, or with Curd. 


 
 

Ingredients:

3 Tbsp Oil
2 Tbsp Ghee
1 tsp Mustard seeds
1 tsp Jeera
a pinch Asafoetida
1/2 Cup Tomato
1/2 Cup Onion
1 Tbsp chopped garlic
1 bay leaf
2-3 Cloves

1 Cup Rice
1/2 Cup chopped Beans
1/2 Cup Green peas
1 medium Brinjal
3 chopped Green Chili
2 tbsp Red chilli
Salt to taste
1/2 tsp Garam masala 
1/2 tsp Turmeric powder

Method: 
 
1. Peel and chop the onions, beans, Brinjal, tomato and green peas.

2. Wash and chop the green chilies. Peel and mince the garlic.

3. Clean, wash and chop the coriander leaves. Wash and soak the rice for half an hour. Drain the water. Fry onions in a combination of ghee and oil. When the onions are light brown add the cumin seeds, bay leaf, cloves, minced garlic and green chillies.

4. Then add the red chilli powder, turmeric powder, mustard seeds and Garam masala powder. Fry for a while, put in the rice and fry for 2-3 minutes. Add beans, green peas and brinjal to it. Pour in warm water till it is about two inches above the level of the rice.

5. If the water dries up, more warm water may be added. Add salt and hing. When the water starts bubbling, lower the heat and simmer till rice is cooked. Sprinkle coriander leaves on top before serving.

Serve hot with Kadhi or curd.