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December 30, 2009


gujarati kadhi khichdi

It's really cold out here and I am craving some comfort food, Gujarati kadhi khichdi tops the list and all I want to do is curl up with a steaming plate of this ginger-garlic flavored kadhi and khichdi with a generous dollop of ghee!The difference between this Gujarati kadhi and Punjabi kadhi is that there are no pakodis in this one and it is on the runnier side, normally eaten with arhar dal khichdi and sweet mango pickle, make sure you add that dollop of desi ghee, it adds a special flavor! :)

  • To make this for 4 people you need-

  • Arhar dal-1/2 cup

  • Rice-3/4 cup

  • Turmeric-1 tsp

  • Sour curd-1 cup

  • Gramflour (besan)-2 tbsp

  • Curry leaves- a handful

  • Green chilli-1

  • Garlic-5 cloves

  • Ginger-1 inch piece

  • Asafoetida(hing)-1/4 tsp

  • Mustard seeds(rai)-1/4 tsp

  • Cumin seeds(zeera)-1/4 tsp

  • Refined oil- 2 tbsp

  • Dry red chiilies-2

  • Sugar-2 tbsp

For the khichdi- combine Rice and dal, you can presoak dal for 20 minutes if you have time, otherwise combine both and add turmeric, salt and red chilli powder, give 2 whistles in pressure cooker and let pressure drop by itself. For kadhi-Grind together ginger, garlic, half the curry leaves and green chilli in a blender.Heat oil in a large kadhai, add cumin, curry leaves, mustard, asafoetida and dry red chillies stir till seeds sputter.Combine curd and besan together and add to the kadhai, season with salt and sugar, add turmeric and simmer for at least 20 minutes, adjust seasoning to taste, serve piping hot.

gujarati kadhi khichdi.JPG

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