This article is about a rice dish..
Khichdi
Khichdi
Origin
Place of origin Indian Subcontinent
Region or state Rajasthan, Haryana, Bengal, Gujarat, Punjab
Dish details
Main ingredient(s) Rice, lentils, spices
Khichdi (also khichri, khichdee, khichadi, khichuri, khichari and many other variants) (Hindi: खिचड़ी khicṛī,[1] Urdu: کھچڑی khicṛī, Bengali: খিচুড়ী khichuṛi, Gujarati: ખીચડી khichḍi) is an Indian food preparation made from rice and lentils (dal). Khichdi is also a popular light fare in neighboring Pakistan and Bangladesh. Khichdi is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian
dish of Kedgeree.•
The word khicṛī is derived from Sanskrit khiccā, a dish of rice and pulses.
Some divergence of transliteration may be noted in the third consonant in the Hindi/Urdu word khicṛī. The sound is the retroflex flap /ɽ/, which is written in Hindi with the Devanagari letter, and in Urdu script with the Perso-Arabic letter ڑ.
In Hindi-Urdu phonology, the etymological origin of the retroflex flap was the voiced retroflex stop /ɖ/ when it occurred between vowels; the sound changed from a stop to a flap.[4] Hence in Devanagari the letter ड, representing /ɖ/, was adapted to write /ɽ/ by adding a diacritic under it. In Urdu script, the phonological quality of the flap was represented by adapting the letter ر, representing /r/, with a diacritic added above it to indicate the retroflex quality.
Although in IAST the Hindi letter ड़ is transliterated as <ṛ>, popular or nonstandard transliterations of Hindi use
History of Khichdi
Khichdi is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled
Khichdi is commonly served with another Indian dish called kadhi. Other common accompaniments are papads, beguni (deep fried eggplants in a besan batter), ghee (clarified butter), achar (oil based pickle), and yoghurt.
Khichri is a very popular dish across Pakistan, northern India, and Bangladesh. The dish is widely prepared in many Indian states like Gujarat, Maharashtra, and Bengal (where it is called Bengali: খিচুড়ী khichuri). Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns.
khichuri (Bengali: খিচুড়ী)
In Bengali tradition it is customary to
While khichuri is cooked as a rather rich gourmet delicacy in Bengal, it is cooked very differently in northern and western India, where it is considered a very plain bland dish usually served to people who are ill. Khichdi is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt, and fed to infants to introduce them to "adult" food. Khichri is also popular in Pakistan where it is considered a light dish that can be served to sick people. It is especially cooked for children and people with stomach problems as it is easily digestible compared to other Pakistani dishes which usually have meat and are also spicy. Although it has a similar name, khichra is actually a variation of haleem and is not to be confused with khichdi.
Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is especially popular amongst many
Khichdi is also very popular in Bihar. Khichdi is made with rice, dal, and garam masala, cooked into a semi-paste like consistency and eaten with lots of ghee, baigan ka bharta, aaloo ka bharta (mashed potato with onions, green chilli, salt and mustard oil), tomato chutney (blanched tomato, onion, green chilli, grated ginger and mustard oil), pāpaṛ, tilori (a fried snack), and mango pickle. It is custom to eat khichdi every Saturday in Bihar, and also at dinner during Makar Sankranti.
Pongal, a dish similar to khichdi, is popular in South India. It is primarily made of rice and lentils, and seasoned with black pepper, cumin, and cashews.
In India, the term khichdi is also used broadly to imply a mishmash or a mixture of sorts, similar to hodge-podge in English and khichur
• Kushari, the Egyptian equivalent
• Congee, a type of rice porridge eaten in many Asian countries
• Kedgeree, the Anglo-Indian version
• Khichra
Fresh or Dried Green Peas Khichdi WITH FRIED BOILED EGGS--Recipe
For 2 persons.
Ingredients:
Dried Green Peas - 2 cup-or fresh Green Peas-soak in hot water and boiled for 2 minutes.Keep aside.
Potato-Medium size -3nos -skinned and halved. Apply salt and haldi..Boiled and Fried in white oil.
Rice - 1 cup (Basmati Rise.)
Salt - 1 1/2 tsp
Sugar-1 Tblsp
Onions - 2, medium sized and finely sliced
Ginger - 1 inch piece, minced
Garlic Cloves - 3 to 4, minced
Jeera seeds-2 tsp
Tej patta-3 nos.
Cumin Powder - 1 tsp
Coriander Powder - 2 tsp
Green Chillies - 2, chopped (optional)
Tomatoes-3 nos medium size-(make Paste.)
For Garnish:
Garam Masala - 1 tsp
Ghee-1Tblsp
4 nos.Whole Boiled Fried Eggs.
Method:
1. Wash dry green peas and soak overnight in water.
2. Drain and rinse in several changes of water.
3. Wash rice and soak in water for 15 minutes.
4. Pressure cook green peas with 1/2 tsp of salt and 2 cups of water for 10 minutes after cooker reaches pressure.
5. Set aside.
6. Heat ghee in a heavy pan over moderate heat.
7. Add onions, ginger and garlic and fry till onions are brown.
8. Sprinkle in spice powders and stir till well blended.
9. Add green peas, green chillies and tomato paste and add the boiled fried potatoes, cook till liquid is three quarters absorbed.
10. Drain rice and add to pan.
11. Stir till translucent.
12. Mix in 1 tsp salt and 2 cups of water.Stir.
13. Cover pan and put a weight on the lid. Steam cook khichdi over moderate-low heat for 10 to 15 minutes, till water is absorbed and rice is tender.
14. Remove pan from heat and leave covered for 5 minutes.
15. Sprinkle Garam masala and Ghee.And The Boiled Fried Eggs.
16. Serve hot.With Vegetables -Pakoda,Papads,Achar,Sweet and sour manogo Chatney.
Dried Green Peas - 2 cup-or fresh Green Peas-soak in hot water and boiled for 2 minutes.Keep aside.
Potato-Medium size -3nos -skinned and halved. Apply salt and haldi..Boiled and Fried in white oil.
Rice - 1 cup (Basmati Rise.)
Salt - 1 1/2 tsp
Sugar-1 Tblsp
Onions - 2, medium sized and finely sliced
Ginger - 1 inch piece, minced
Garlic Cloves - 3 to 4, minced
Jeera seeds-2 tsp
Tej patta-3 nos.
Cumin Powder - 1 tsp
Coriander Powder - 2 tsp
Green Chillies - 2, chopped (optional)
Tomatoes-3 nos medium size-(make Paste.)
For Garnish:
Garam Masala - 1 tsp
Ghee-1Tblsp
4 nos.Whole Boiled Fried Eggs.
Method:
1. Wash dry green peas and soak overnight in water.
2. Drain and rinse in several changes of water.
3. Wash rice and soak in water for 15 minutes.
4. Pressure cook green peas with 1/2 tsp of salt and 2 cups of water for 10 minutes after cooker reaches pressure.
5. Set aside.
6. Heat ghee in a heavy pan over moderate heat.
7. Add onions, ginger and garlic and fry till onions are brown.
8. Sprinkle in spice powders and stir till well blended.
9. Add green peas, green chillies and tomato paste and add the boiled fried potatoes, cook till liquid is three quarters absorbed.
10. Drain rice and add to pan.
11. Stir till translucent.
12. Mix in 1 tsp salt and 2 cups of water.Stir.
13. Cover pan and put a weight on the lid. Steam cook khichdi over moderate-low heat for 10 to 15 minutes, till water is absorbed and rice is tender.
14. Remove pan from heat and leave covered for 5 minutes.
15. Sprinkle Garam masala and Ghee.And The Boiled Fried Eggs.
16. Serve hot.With Vegetables -Pakoda,Papads,Achar,Sweet and sour manogo Chatney.
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