Thursday, 12 January 2012

Kichidi



Kichidi

Ingredients:
1 cup sona masoori Rice
2 cup Water
1/2 cup MoongDaal
1/2″ Cinnamon stick
2 Cloves
2 Cardamom
1/2 tsp Blackpepper
1/2 tsp turmeric powder
1- 1/4 teaspoon Salt
2 Chilies
1/2 cup Coconut
1 bunch Coriander leaves
4 cloves Garlic
1/2″ piece Ginger (made into a paste)
2 tablespoons Butter
1 Onion cut lengthwise


Method:
Chop onions, green chillies and coriander leaves.
Wash the rice and moongdal. Add water in 1:2 ratio and put aside.
Heat oil or ghee in a pan and add cinnamon, cardamom, cloves and blackpepper. When they splutter add turmeric, curry leaves, green chillies and onions, fry them till golden brown and add ginger and garlic paste. Fry for 3 to 4 minutes, remove from heat and add it to rice and moongdal, add salt and cook it.
Garnish corinder leaves before serving.
Serve khichdi with sambar, curd or any pickle or pachi pulusu.