Khichdi

khichdi  or khichri or Khechudi evokes a medley of emotions in many of us. By the mere mention of the name, one either loves or hates it. Almost every state in India has it’s own name for this humble one pot meal, and has it as part of their regular meals. It is called khichuri in West Bengal, Adahengu khichdi( ginger-asafoetida khichdi) in Odisha which is a part of the famous Chapan Bhog of the Lord Jagannath temple, Pongalin Tamil Nadu, Bisi bele bath in Karnataka and Khichri in Bihar and UP.

Khichdi

 This humble one pot meal which is a part of the famous Chapan Bhog of the Lord Jagannath in Odisha is cooked with rice, dal, seasonal vegetables and served with curd  to the devotees.This temple food is the ultimate lesson in slow fire cooking where nine earthenware pots placed one atop another. The steam moves from one pot to the next, cooking the ingredients inside the successive pots.

Khichdi

The Indian wisdom of medicine, Ayurveda,also recommends Khichdi for all body types as a cleansing regimen. Khichdi is also the first solid that babies are introduce to, Rice and Lentils are simmered till mushy, seasoned with Turmeric and salt, and fed to infants to introduce them to adult food as it is soft , easily digested, and has no spices.

Khichdi

 The khichdi  refers to a nutritionally balanced stew of rice and pulses, usually made with high quality grains, easily digestible lentils, fresh vegetables, exquisite spicing and homemade ghee, making it adequate, luscious and comforting.I, for one loves it and enjoy this soothing comforting bowl of earthy goodness. To cope with the blandness, khichri is usually paired with tangy and piquant partners, khichri ke char yaar, dahi, paapad, ghee and achaar.
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Khichdi - A Feast of the Lord
Khichdi
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Cuisine odia
Prep Time 30 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Cuisine odia
Prep Time 30 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Khichdi
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Rinse and wash Rice and moong lentils together. Soak both of them for 30 minutes in water.
  2. Heat 1 tbsp ghee in pressure cooker add cumin. When it starts to splutters then add bayleaf, dry red chillies, green cardamom, cinnamon,grated ginger and asafetida.
  3. Saute for 10 to 15 seconds and add the drained the rice and moong lentils to the pressure cooker. Stir for a minute .Pour 3 cups of water, turmeric powder and salt.
  4. Close the lid tightly and pressure cook the khichdi on a medium flame for 1 whistle. Once the whistle comes, turn the flame to low and cook for 5 minutes. Turn off the heat and wait till the pressure is released and you can open the lid.
  5. Serve the Khichdi with ghee on top  and garnish with coriander leaves, green chillies and a wedge of lemon.
Recipe Notes
  • This type of Khichdi taste  great with curd/yogurt, papad or pickles to balance the blandness.

 

 

Sending this recipe to 33rd Foodie Monday Bloghop theme of celebration of everyday cooking with #Rice

 

 

You may also try out other preparation made with rice from the following links:

KANIKA - FAMOUS ODIA SWEET RICE

Egg Biryani

Vegetable Yakhni Pulao

Vegetable Tehari

Brown Rice Biryani

Raw Mango Rice

HEALTHY FENUGREEK PULAO - METHI PULAO - METHI PILAF

HYDERABADI CHICKEN BIRYANI

EGG PULAO

29 thoughts on “Khichdi – A Feast of the Lord”

  1. You are so right Alka, khichdi is a staple rice dish in many parts of India.Its amazing how when one is travelling, we try out different varieties of food, but feel totally satisfied when we have khichdi.

  2. Loved the write up Alka! The interesting part of the Khichuri preparation of Lord Jagannath’s bhog is how the Khichuri in all the nine pots are cooked evenly.The most simple and best Indian one pot meal with each state and region having their own way of preparing it. We Manipuris too have our Khichuri known as Kaang gi Khechari prepared as bhog during Rath Yatra/Kaang festival of Lord Jagannath. The Khichuri looks very tempting and the shots are amazing.

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