WANTED_Khichidi& kadi recipes

Hi,

Though I'm from Chennai I'm a Gujarati Khana addict.

Can someone give me the recipe of Gujarati Khidi , Kadi and Rotli?

Thanks in advance.

Hello Shakambari,

Glad to meet a Chennaite who loves Gujju food. Well, we Gujaratis love South Indian food a lot and many of our food I believe have similarities since we use a lot of fermentation in our recipes as well. Here's the Khichdi and kadi recipe for you.

Mag ni Dal ni Khichdi - (Yellow Gram Rice)
Serves: 4
Cooking time (approx.): 1 hour

1 cup(s) split yellow gram (yellow moong dal)
1 cup(s) rice
1 teaspoon(s) cumin seeds
½ teaspoon(s) each of asafoetida and turmeric powder
1"piece ginger finely chopped
1"stick cinnamon
2 green chilli(es) chopped
8 whole black peppercorns
2 tablespoon(s) ghee (clarified butter)
5 cups water
salt to taste

1. Wash and soak the split yellow gram and rice together for 15 minutes. Drain. Heat the water in a vessel till very hot. Keep aside.
2. Heat the ghee (clarified butter) in a large heavy bottomed vessel till it is very hot. Add the cumin seeds and let them splutter. Now add the chopped ginger, green chilli(es), cinnamon, peppercorns, asafoetida and turmeric powder. Stir fry on medium / low level for about 2 minute(s).
3. Now, add the split yellow gram, rice and salt. Mix well. Add the hot water to this and bring to a boil. Cover and keep on low heat for 25 minutes or till the mixture is slightly mushy.

NOTE: Khichdi is traditionally cooked in a pressure cooker which is much faster. If you happen to have one, in the last step after adding all the ingredients, cover and bring to maximum pressure on high heat. Pressure cook on high heat for 4 whistles. Put off the flame and set aside till all the steam escapes.

Serve hot immediately topped with lots of ghee (clarified butter) and accompanied by Gram Flour Gravy (Gujarati Kadhi)

Kadhi

Gram flour (Besan) - 2 tbsp
Yoghurt (preferably sour) - 2 cups
Water - 4 cups
Grated ginger - 2 tsp
Green chillies - 2 nos (slit or finely chopped)
Sugar - 2 tsp or as reqd
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Ghee - 2 tbsp
Dry red chilly - 1 no (broken into pieces)
Curry leaves - 4 nos
Salt - As reqd
Coriander leaves for garnishing

• Mix together the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed.
• Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt.
• Keep on low flame for 5 mins or till the mixture comes to a boil. Keep simmering.
• For the tempering, heat the ghee in a pan for 2 mins.
• Add the mustard seeds and the cumin seeds. Let them crackle.
• Add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.
• Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 mins.
• Garnish with finely chopped coriander leaves before serving.
  

To serve:
Remove to a bowl and serve with Hot Khichdi.

Hope you like it. Let me know, if it turned out right.

Regards,
Bhavna

Hi Bhavna,
Thank you so much for the recipes.

I shall definitely try them out this week and let u know how it tastes.

Hi Bhavna,

while reading itself..its mouth watering...-:)
thanks for sharing recipes.Let me try it out!!!!!!!

Hello Shakambari & Satyasri,

Thank you friends. I'll be more than happy if you and your family enjoy Khichidi & Kadi. Do let me know, how it turned out. But never stop from making a second try if it doesn't turn up exactly as u wanted.... Also let me know if you have made any improvisations.

I remember myself trying and trying to make a dosa a few years back; but never gave up..till I'm an expert now.

Anybody else who has given Khichidi & Kadi a try? Let us know.

Wish you luck!

Love
________________
Bhavna

Hello Bhavna,

I tried out Khichidi and Khadi today and it came out fairly well(though not Restuarant like)

I think restuarant folks use much more ghee which is not healthy.

The khadi was tasty and simple too;

My family enjoyed it a lot...

A big thank you to u

Hello Shakambari,

I'm so glad that you and your family enjoyed Khichdi-kadi. I'm sure, you'll perfect the dish with practice.

I'd like to share a fact about Khichdi-kadi here. Do you know Khichdi and Kadi is a Kutchhi cuisine i.e. they are the main dishes in the Kutch region of Gujarat. Since it is mainly an arid region, vegetables are less available and people have to resort to mainly legumes and Kadi with yogurt is definitely required in hot regions, just as in Chennai you must be consuming a lot of yogurt, right?

____________________
Bhavna

Hi

Yeah bhavna south indians food does not complete without yogurt.

Thanks for the share.

I just love this khjidchdi i used to go to hotels to have it

Will surely try and let you know.

Hi Bhavna,

Interesting fb.

Even we have our version of Khadi .

We call it MORE KUZHAMBU.

We add ground coconut or rice flour to it. No sugar is added.
Veggies or small bondas(something like PAKODIs) are added.

And our PONGAL is some what similar to khichidi but the taste and consistency varies...

I always visit a Gujarati restuarant in Chennai to try the Thali and pick up Bhakarvadis and Theplas.

Here , no meal is complete without Dahi .

That's a great piece of information Shakambari. Thanks for sharing. This shows even in our food, India exhibits unity in diversity. I've tasted Pongal in my friend Latha's house; and it is indeed like Khichidi.