Posts Tagged ‘Kadhi’

Khichdi with Kadhi

Tuesday, November 17th, 2009

Ultimate comfort food.Simple yet fulfilling  khichdi and kadhi is perfect for any weekday dinner or weekend brunch. The weather here has started to become quite chilly and it prompted me to make khichdi this weekend.

Though it is not the authentic regional khichdi, it tastes similar to one. I usually use whole green moong beans, soaking it in water for 15-20 minutes. If not, I also make it with tuvar dhal or yellow moong dhal. Usually I make khichdi as a one pot dish in a slow cooker or rice cooker to save time. The cinnamon gives it a whole refreshing aroma and adds secret kick of spice.

My neighbor M taught me the kadhi recipe(out of frustration I guess) as I’d I turn up in her house every now and then asking for the preparation. Initially though my kadhi was not like her authentic kadhi but after making it for quite some time(every weekend if I have to confess), I can say that its comparable but I adjust it to my taste every now and then.



Green moong beans – 1/2 cup

Rice 1.25 cups

Turmeric powder- 1/4 tsp

Chopped Ginger- 1/2 tsp

Chopped garlic- 1/2 tsp

Chopped Onion-1/4 cup

Slit green chilies- 3

Mixed veggies(peas, cauliflower, carrot,potato)- 1 cup.

Garam Masala powder- 1 tsp

Salt- 1 tsp plus to taste

Oil/Ghee- 1 tsp

Cumin seeds- 1 tsp

Bay leaves, Cinnamon stick, Clove- 2-3 each.


Soak green moong beans overnight in water. Wash and drain.

In a non stick pan, heat ghee and fry cumin seeds. Add cinnamon sticks, bay leaf and cloves and saute for a minute.

Add onions, green chilies, garlic and ginger and saute till brown. Add all other veggies and saute for 2-3 minutes. Add salt turmeric powder and garam masala powder.

If you are using rice cooker/ slow cooker transfer the above said ingredients to a slow cooker, add rice and moong beans, required quantity of water(1 cup rice: 3 cups water hence here I added 6 cups water including veggies) and turn the cooker on(3 hours for fast setting-8 hours for slow cooking in a slow cooker)

If you are cooking it on a stove top pan, add the required amount of water, simmer but do not cover fully as the water may push the lid out(cook for about 20-25 minutes)

Depending on the cooking method used, check if veggies are soft and rice is cooked. Khichdi has to be slightly mushy so mash well before serving.Check seasonings, add salt if needed and garnish with cilantro. Pour a tsp of ghee on top if you prefer.Serve hot with kadhi or pickles.



Sour yogurt- 1 cup

Besan- 1/4 cup

Water- 1.5 cups

Salt- to taste

Red chili powder- 1/2 tsp

Broken red chilies- 2

Turmeric powder- 1/4 tsp

Oil- 1 tsp

Jeera- 1 tsp

Hing- 1 pinch


Whisk yogurt with besan and water well so that it is without any lumps. In a deep pan or kadai(vessels with narrow bottom), heat oil and add jeera. When it splutters, add red chilies, red chili powder, turmeric powder, hing and salt. Immediately pour the yogurt mix into the pan and keep stirring for a minute- two. Reduce the flame for the kadhi to simmer. After about 10 minutes the yogurt would turn slightly glossy.  Let it simmer for another minute after this stage. You can switch off after this stage and serve it with khichadi.

This khichdi and kadhi goes to Think Spice Think Turmeric Event hosted by Sudeshna. started by Sunitha.