Khichri
Khichri/Khichdi/Khichuri is derived from a Sanskrit word simply meaning rice and lentil.
It has many variations and is popularly referred to as a comfort food. The texture generally is wet rather than dry, similar to a risotto. It is often seasoned with clarified butter or pure ghee. From the Greeks to the Persians, it was a favourite of the Mughal Emperor Akbar!
Egyptians and their neighbours add vegetables to it, while the Indian sub-continent likes to serve it with yogurt or other forms of curries. The people of Maharashtra living on the Arabian Sea however tend to add shrimp to their Khichri.
Healthy and simple, it is generally the first forms of solid food introduced to babies. Being affordable as a self contained complete meal, it is the food of the masses. Many cultures dedicate a meal of Khichri during their week of wedding festivities; yet it is never served at the wedding!
Khichri/Khichdi/Khichuri is derived from a Sanskrit word simply meaning rice and lentil.
It has many variations and is popularly referred to as a comfort food. The texture generally is wet rather than dry, similar to a risotto. It is often seasoned with clarified butter or pure ghee. From the Greeks to the Persians, it was a favourite of the Mughal Emperor Akbar!
Egyptians and their neighbours add vegetables to it, while the Indian sub-continent likes to serve it with yogurt or other forms of curries. The people of Maharashtra living on the Arabian Sea however tend to add shrimp to their Khichri.
Healthy and simple, it is generally the first forms of solid food introduced to babies. Being affordable as a self contained complete meal, it is the food of the masses. Many cultures dedicate a meal of Khichri during their week of wedding festivities; yet it is never served at the wedding!
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Delicious aromatic Khichri Serves 6 persons |
In a pan heat 2 tbsps of oil
Add in and fry till pale brown 2 finely
sliced onions
Add in and sauté`
A small piece of cinnamon whole
A few cardamoms
A few cloves
Add to this
2 cups rice
½ cup red lentils
1 tsp salt
1/3 tsp turmeric
3 ½ cups of water
Cook till all the water is gone on a high
flame, then cover an steam for 20 minutes on a low flame. Serve hot.
Tips
The Onions are an optional addition to this Khichri.
This can be served with
Parsi Fish or Prawn Saas
Dahi ni Kadhi and Kheema
Jhinga no patio
Read more about Parsi Food and its origins in my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.
For more recipes from Parsi cuisine download
Niloufer's Kitchen: Quick and Easy
http://www.amazon.com/dp/B00HBSBLI4
http://www.nilouferskitchen.com/2014/02/quinoa-kichri.html
Photo credit Nafeesa Jalal
The Onions are an optional addition to this Khichri.
This can be served with
Parsi Fish or Prawn Saas
Dahi ni Kadhi and Kheema
Jhinga no patio
Read more about Parsi Food and its origins in my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.
For more recipes from Parsi cuisine download
Niloufer's Kitchen: Quick and Easy
http://www.amazon.com/dp/B00HBSBLI4
http://www.nilouferskitchen.com/2014/02/quinoa-kichri.html
Photo credit Nafeesa Jalal
The food is absolutely amazing. I hope I could taste and cook that in actual, maybe if I have much time since I am so busy working. Anyways, thanks for sharing your article. God Bless and have a good day. Visit my site too.
ReplyDeletetriciajoy.com
www.triciajoy.com
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ReplyDeleteRica
www.imarksweb.org
Thank you Rica. I shall continue to strive to do my best.
DeleteI do hope you have got a chance to review one of my e-cookbooks as well?
Kind regards.