Crazy day today, but without any further delay going to share the recipe for Kadhi Khichri. Thank you for everyone who took out time to vote!
So this is one dish I grew up eating almost every week but attempted to make after 14 years of cooking. I’m trying to eat clean, so asked my mum for the recipe, didn’t add the pakoras though so I can drink it like a soup. And since I had made nothing for hubby, ended up making the rice for him. So here goes ➡️ Kadhi (curry)
Ginger/ garlic paste 2 tsp
Yogurt 1/2 cup
Gram flour 1 tbsp
Salt 1 tsp or to taste
Turmeric 1/4 tsp
Chopped Thai green chillies 4
Roasted and crushed coriander seeds 1 tsp
Roasted and crushed cumin seeds 1 tsp
Roasted and crushed round red chillies 2
Curry leaves 6-8
1 whole Serrano pepper (optional)
Heat 2 tbsp oil, add 1/2 tsp cumin seeds, 4 curry leaves, 4 round red chillies and a sliced clove of garlic. When it’s fried and golden, pour it on top of the hot curry.
Beat yogurt with all the ingredients. Add 4 cups water, curry leaves and whole Serrano pepper and cook on slow stove for an hour. Turn up the flame to medium and let it cook uncovered for another 30 mins. When the curry is reduced to 4 cups and is slightly thick, close the stove. Add the sizzling topping.
Recipe can be easily doubled.
Khichdi (mush rice)
1 cup rice
1/2 cup moong dal (split green gram with skin)
Salt to taste
1/4 tsp turmeric
2 tsp oil
2 tbsp butter or ghee
5 1/2 cups water
Wash rice and dal together a few times. In 5 1/2 cups water soak rice with dal, put salt, turmeric and oil. Let it cook covered on low heat until done. Once cooked top it with butter or ghee.
Note: these are my own measurements, but you can modify accordingly.
I hope you enjoy this recipe. Don’t forget to love, try and tag @.