Sunday, July 25, 2010

Gujarati Khichdi-Kaddhi


For Khichdi
3 cups moong dal
2 cup basmati or plain rice
3 tbsp ghee (clarified butter)
7-8 whole black pepper-corns
1 cup onions - finely chopped
1 cup potatoes - finely diced
1 cup fresh/frozen green tuvar (lilva)(optional, but you can get it in Indian stores)
3 tsp turmeric powder
2 green chillies - chopped
2 tbsp cumin seeds (jeera)
salt - to taste (about 1 1/2-2 tbsp)
lemon juice - to taste (about 2 tbsp)

For Kadddhi
3 cups sour buttermilk
1/4 to 1/2 cup besan (chickpea flour)
2 tbsp ghee
salt and lemon juice - to taste
jaggery or sugar - to taste (start with less if you like it sour!)
2 green chillies - chopped
1 tbsp cumin seeds (jeera)
2 tsp fenugreek seeds (methi)
a pinch of asafoetida (hing)
chopped corander for garnish
5-6 curry leaves (limdo)


Take the rice and moong dal and wash them under running water for a couple of times. Then take a pressure cooker, add add 3 tbsp ghee and add the cumin seeds, black pepper-corns, onions, and green chillies. Saute for 2 mins, then add the diced potatoes and the rice and moong dal mixture. Add in the turmeric powder and saute again so everything is mixed well. Now add the required amount of water(I generally use the ratio of 1 cup rice to 1-1/2 cup water), cover with the lid and cok it for 4-5 whistles.

Alternately, you can cook the khichdi separate in a rice cooker, and saute the remaining ingredients (use boiled potatoes in this case) in a frying pan, and add the cooked khichdi to the vegetables later.

Method - Kadhhi
Take a large vessel and por the buttermilk in it. Now slowly keep adding the besan a little at a time, constantly stirring or beating the mixture (use an egg-beater) so no lumps are formed. This is very important, and you should make sure there are no lumps at all or the kadhhi will not taste nice. Taste a little to make sure you do not get a pronounced taste of besan, it should mainly be buttermilk with a hint of besan in it.

Now take a kadhai, put 2 tbsp ghee in it, add the cumin and fenugreek seeds, asafoetida, the green chillies and the curry leaves. When they start spluttering, slowly add the buttermilk mixture and stir. Add about 3 cups of water. Keep the flame on medium to medium-high. Now add the jaggery or sugar, salt and the lemon juice. Cover partially and let it boil. Once it gets a bit thick, but not too tick, check for taste and see that it does not taste like a spoonful of besan. If so, add a little more water. Garnish with chopped coriander.

This is a really simple gujarati recipe that anyone can easily make at home. Serve the Khichdi and Kadhhi hot with pickle and enjoy the taste of a traditional gujarati meal


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