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Two Varieties Of Khichdis

Discussion in 'Recipe Central' started by GeetaKashyap, Dec 21, 2017.

  1. GeetaKashyap

    GeetaKashyap IL Hall of Fame

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    1. Huggi (Plain Khichdi) of Karnataka

    [​IMG]


    Khichdi is such a nutritious and convenient food which can be assembled and cooked in just under 30 minutes! I love khichdi on rainy or cold days. You feel alive and energetic as this warm gooey stuff slides into your gut through your throat. All without you having to chew or churn, a real blessing for the couch potatoes. Hah!

    Khichdi tastes good with raita or Gojju… especially the Onion Gojju. In the photograph I have combined Plain khichdi with watery Raw Onion Gojju.

    The general proportion of Rice to Moong dal is 1:1 or 1:3/4. But I like to make this proportion as 1: 1 ½ as this gives more glutinous feel and nice binding.

    Serves 4-5

    Ingredients


    1. 150 g medium grained rice,

    2. 100-150 g Green gram dal (Dehusked Split Green gram).

    3. Salt to taste.

    4. 7-8 cups of water +

    Seasoning

    1. 3 tbsp Ghee (clarified butter),

    2. 1 tsp Cumin seeds,

    3. 8-10 torn Curry leaves.

    4. ½ tsp grated Ginger,

    5. 2-3 slit green chillies,

    6. ½ tsp turmeric powder

    Method


    1. Wash rice and dal. Take it in a big vessel.

    2. Add 7-8 cups water

    3. Add salt to taste.

    4. Heat ghee in a pan and crackle cumin seeds. Add green chillies, ginger and curry leaves. Fry for half a minute.

    5. Add turmeric powder.

    6. Pour this over the rice-dal mixture. Mix well.

    7. Place in a pressure cooker and cook till rice and dal disintegrate. My cooker needs about 6-8 whistles.

    8. When the cooker cools adjust seasoning and water. Khichdi should be watery when made. It thickens as it cools.

    9. Serve khichdi topped with ghee along with Gojju or Raita.

    Note

    Tearing of curry leaves release their flavour better.


    Raw Onion Gojju


    [​IMG]

    This is the simplest way to spice up a meal. It takes hardly 5 minutes to make this Gojju. No cooking is required. This Gojju can also be used with ragi balls (Ragi mudde) Taste-wise it is mildly sour-sweet-salty n spicy. Flavour of raw onions and green chillies is sure to tickle your taste buds!

    Mom used to say that workers on their farms used to consume this with ragi balls (ragi mudde) as this is inexpensive, quick to make and it is tasty too. In the picture, you can clearly see that it is very watery.

    Ingredients


    1. 1 small onion

    2. 1-2 green chilli slit vertically

    3. 1 cup of mild tamarind juice

    4. 1-1 ½ tsp sugar

    5. salt to taste.

    Method


    1. Chop onions finely.

    2. Mix all the ingredients.

    3. Check the taste adjust the seasonings.

    4. Let it stand for 5 minutes before serving. Resting helps in the blending of flavours.

    5. Squeeze the green chilly well if you want the Gojju to be spicy, otherwise just enjoy its fresh flavour.


    Spinach-Sprout khichdi (Palak Sprout khichdi)


    [​IMG]
    This procedure seems a bit lengthy and complicated but try it, resulting dish is too good in taste and it has good nutritional value.


    Ingredients

    1. ½ cup Sprouted green gram( moong),

    2. ½ bunch Palak (Spinach),

    3. ½ cup rice,

    4. ½ cup fresh /frozen green Peas,

    5. 3 cups of water,

    6. 1 cup milk,

    7. 5-6 green chillies,

    8. 2-3 tbsp chopped mint leaves,

    9. 2-3 tbsp chopped coriander,

    10. ½- ¾ cup ghee, (clarified butter)

    11. 1 tsp cumin seeds,

    12. 1-inch piece of cinnamon,

    13. 2-3 cloves,

    14. salt to taste,

    15. ½ tsp pepper powder,

    16. ½ tsp turmeric powder.

    Method

    1. Wash and pressure cook sprouts, rice along with water and milk. Till they are well cooked.

    2. Grind together palak, green chillies, mint and coriander leaves with little water to a chutney consistency.

    3. In a large pan heat ghee.
    4. Add cumin seeds and let them pop. Add cinnamon and cloves, fry for a minute.

    5. Add green peas and fry till peas are almost cooked. (Cover the lid as the green peas splutter)

    6. Add ground masala(step 2), salt to taste, pepper powder and turmeric powder. Stir and cook for 3-4 minutes.

    7. Add pressure cooked rice and sprouts.

    8. Cover and cook for 5 minutes. Adjust seasonings.

    9. Serve topped with ghee along with any raita or salted whisked curd and a pickle of your choice.

    **********************************************************************************
     
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  2. Sunburst

    Sunburst Platinum IL'ite

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    Gojju is one of my fav karnataka dishes. Everytime I visit India, my Mil will happily make this for me. Just the thought of pineapple gojju is making me drool now:yum:
     
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  3. GeetaKashyap

    GeetaKashyap IL Hall of Fame

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    @Sunburst,

    What a coincidence! I had Pineapple gojju now for dinner; its flavor is still lingering in the air! People of Karnataka can't seem to get enough of gojju, I know so many varieties and still I keep encountering its newer versions so often. Thanks for your enthusiastic response :)
     
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  4. Sunburst

    Sunburst Platinum IL'ite

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    I could smell the aroma of your gojju hence my post :wink:.Please keep sharing your recipes.
     
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  5. GeetaKashyap

    GeetaKashyap IL Hall of Fame

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    Hahaha! Lovely response! Thanks dear.
     
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  6. nakshatra1

    nakshatra1 Platinum IL'ite

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    I will surely try the second recipe.. seems great for health
     
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  7. GeetaKashyap

    GeetaKashyap IL Hall of Fame

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    @nakshatra1

    Do try; it is nutritious, comforting and the bonus is, it is awesome in taste!
     
  8. nandinimithun

    nandinimithun IL Hall of Fame

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    Awesome gojju recipe geets.... i love this gojju, tomato gojju and bendekayi gojju
     
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  9. GeetaKashyap

    GeetaKashyap IL Hall of Fame

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    Nandu,

    I am surprised by the endless Gojjus made in Karnataka. Literally, every house has its own special recipe. Last week my mil taught me a new way of making orange peel gojju, i loved the strong flavour of orange in it!

    I love cooking mostly the traditional varieties. Please post your recipes here, let me also try. BTW, I tried that rasam recipe you shared and it was too good. Thanks.
     
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  10. silento

    silento Silver IL'ite

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    Thanks for sharing the recipes. I like the fact, that the tamarind gojju you shared goes well with khara pongal and raagi mudde. Do you have any other quick gojju recipes for ragi mudde that you don't mind sharing? We eat raagi mudde atleast 2 times a week. Thanks in advance. ( if if you can provide links that will be great).
     
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