Saturday, January 8, 2011

Kathiyawadi Kadhi Khichadi


For khichdi:

1. 1 cup rice
2. 1/2 cup split moog beans with skin
3. 1/4 tsp turmeric
4. Salt to taste
5. Water as needed
6. Ghee (clarified butter) for serveing
1. Wash the mung beans and rice together. Drain.
2. Add salt, turmeric and water than pressure cook for 3 whistles and set aside till the steam has been released.
3. Take it out from pressure cooker, add the ghee and mix well.
4. Serve hot with Kadhi and Papad (also Lasun Chutney).
For Kadhi:
1. 1 cup yogurt
2. 2-3 teaspoon chick pea flour
3. Small piece of jaggery
4. Salt (depends on sourness of curd)
5. 5-6 curry leaves
6. 1 teaspoon mustard seeds
7. 1 teaspoon ginger chili paste
8. A pinch of asafetida
9. 1/4 teaspoon turmeric
10. 1/2 teaspoon coriander powder
11. 1/4 teaspoon red chili powder
12. 1/4 teaspoon cumin seed
13. 1/4 teaspoon fenugreek seed
14. 1/4 dry or fresh fenugreek leaves
15. 1 small onion finely chopped
1. In one saucepan add yogurt, chickpea flour, water, turmeric, fenugreek leaves, jaggery, ginger, chili, coriander powder and chili powder. 
2. Mix well to avoid any lump formation.
3. Chopped onion, heat oil in a pan and add mustard - fenugreek seed and cumin seeds.
4. Little cracking seeds than add asafetida and chopped onion sauté for 1 minute.
5. Now add curry leaves and yogurt mixture and cook 5 to 7 minutes. Keep stirring.
6. Garnish with fenugreek , coriander or curry leaves.
7. Serve hot Kadhi soup with Khichdi.

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