Ingredients with Measurements:
- 1 cup rice
- 1 cup curd
- 2 cups water
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 green chili, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. Wash the rice thoroughly and soak it in water for 30 minutes.
2. In a pan, heat oil and add cumin seeds and mustard seeds. Let them splutter.
3. Add chopped onion, green chili, and ginger-garlic paste. Saute until the onion turns translucent.
4. Add chopped tomato and cook until it turns soft and mushy.
5. Add turmeric powder and salt to taste. Mix well.
6. Drain the water from the soaked rice and add it to the pan. Mix well.
7. Add 2 cups of water and bring it to a boil.
8. Reduce the heat to low and cover the pan with a lid. Let it cook for 15-20 minutes or until the rice is cooked and the water is absorbed.
9. Once the rice is cooked, turn off the heat and let it cool down for a few minutes.
10. Add curd to the rice and mix well.
11. Garnish with fresh coriander leaves and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature: None
Serving size: 2-3 people
Nutritional information:
Calories: 300
Protein: 6g
Fat: 10g
Carbohydrates: 45g
Fiber: 2g
Sugar: 3g
Sodium: 400mg
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use Greek yogurt instead of curd.
Variations:
- You can add vegetables like carrots, peas, and beans to the khichdi.
- You can add spices like garam masala, coriander powder, and red chili powder for a different flavor.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure it cooks evenly.
- Use fresh curd for a better taste.
- You can adjust the consistency of the khichdi by adding more or less water.
Storage instructions:
- Store the leftover khichdi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the khichdi in a microwave or on the stovetop with a little water.
Presentation ideas:
- Serve the khichdi in a bowl with a dollop of fresh curd on top.
- Garnish with fresh coriander leaves and serve with papad and pickle.
Garnishes:
- Fresh coriander leaves
Pairings:
- Papad and pickle
Suggested side dishes:
- Raita
- Salad
Troubleshooting advice:
- If the khichdi is too dry, add more curd or water to adjust the consistency.
- If the khichdi is too watery, cook it for a few more minutes until the water is absorbed.
Food safety advice:
- Use fresh ingredients and cook the khichdi thoroughly to avoid any foodborne illnesses.
Food history:
- Pakhala Khichdi is a traditional dish from the eastern state of Odisha in India. It is a popular dish among the locals and is usually eaten during the summer months.
Flavor profiles:
- The khichdi has a tangy and slightly sour taste due to the addition of curd.
Serving suggestions:
- Serve the khichdi hot with papad and pickle for a complete meal.
Related Categories
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Region: Indian