Kadhi Khichdi - Turmeric Rice and Yoghurt Curry

Kadhi Khichdi -Turmeric Rice and Yoghurt Curry - Kadhi Kichdi is a comforting Yellow Turmeric Rice and Lentil dish that is combined with a lightly spiced and aromatic Yoghurt based Curry.  It is a dish many of us have grown up on and therefore is pure nostaligia for so many!

What is Kadhi Khichdi?

Kadhi Kichdi is a dish that is made up of 2 components - Turmeric Rice and a Spiced tangyYoghurt Curry. Both are mildly spiced and delicious. It is a traditional and popular recipe.

There are many versions of Kadhi Kichdi. Some are made as I make them and others are more Porridge style. There is also a version that has Pakoras in the Kadhi.

Most versions are nutritious, comforting and so yummy. It is also a gentle meal that is easily digestible meal and one that was recommended by my Naturopathic teacher too.

Like Turmeric Milk, this recipe has now entered the main stream and we see it all over social media!

My version is my Mother in Law's version (Indian Muslim) which I love and it is similar to the one we grew up on with slight variations such as the type of Daal used in the rice. 

This is a super easy recipe and it is suited to days when you don’t have much time. In fact one of the things I remember someone once saying was you make ‘Kichdi Kadi when you are in a hurry.’

It can be served alone, but most often it is served alongside Potato fry - Spiced Sliced Potatoes (recipe coming), an Achaar (South Asian Pickle). It can also be served with Masala Fish Fry and a spiced Tomato Chutney.

To make the Kadhi, you start by frying Mustard Seeds and Carom Seeds in Ghee. In a separate bowl, you mix together Plain Yoghurt, some Milk or Cream, Salt, Turmeric, Green Chilli, Cumin Powder and Gram Flour. You can either mix it together or blend it. The consistency should be like Pancake batter. You then add this to a pot and simmer till it is thickened.

Then you make the Rice. To do this, you sizzle the Cumin Seeds and Onions with Salt in Ghee or Oil until fragrant. Then you add the Rice and Lentils, Turmeric and Water. 

The origins of Kichri go back as far as the 14th century. The infamous Kedgeree is thought to have come from Kichdi. As well as Egyptian Koshary.

Ingredients in Kichdi Kari

For the Kari you need:

Ghee or Oil

Mustard Seeds, Carom Seeds (Ajwain Seeds) and Curry Leaves

Yoghurt Mixture - Plain Yoghurt, Milk or Double Cream (Heavy Cream), Salt, Turmeric, Green Chilli Paste, Cumin Powder, Gram Flour (Chana Flour). You can add Garlic too but it is optional.

For the Kichdi you need:

Ghee, Cumin Seeds, Onion, Rice, Lentils (Chana - Yellow Split Pea) or Red Lentils, Salt, Turmeric, Water

How to make Kadhi Khichdi

Full instructions with additional notes are in the recipe card at the bottom:

To make Kadhi

Mix Yoghurt in a large bowl with Milk, Salt, Turmeric, Green Chilli Paste, Cumin Powder and Gram Flour. Mix to the consistency of a Pancake batter.

To Ghee, add the Curry Leaves, Mustard Seeds and Carom Seeds (Ajwain Seeds).

Add the Yoghurt mixture and simmer on medium low till thickened. Be careful not to over cook as it will split.

To make Kichdi

Soak Rice with  Red Lentils (or Split Chickpeas (oily)) for 20 - 30 minutes.

Heat Ghee, Cumin Seeds and Carom Seeds. When they sizzle, add the Onion and Salt.

Once golden brown, add Turmeric.

Stir in Rice and Lentils.

Add Water. Bring to a boil, then simmer covered on low till cooked.

Note - With this recipe, the balance of flavours is important and it will take some tweaking depending on yoghurt brand used etc. So you may want to add a pinch of sugar or a touch more milk/cream depending on how it tastes at the end. 

What to serve with it

I will never ever turn away a bowl of Kadhi Khichdi. It is one of my absolute favourite meals, especially when all the sides are served with it!

You can have so many sides with this meal - Potato Fry is the obvious and best one (recipe coming), Tomato Chutney, Bindi (Okra), Baingan Bharta, Fish, Spinach (Saag), Aubergine, potato and pea Curry, Papadums, Achaars (Pickles)..the list is endless.

There are also other things that people do with the leftover from this meal. We would squash the Kichdi (rice) into oval shapes and have it warm with milk and some would sprinkle the rice with sugar. Anybody else? It sounds random but it was actually so good@

Variations

Red Lentils

You can use Oily Split Chickpeas instead of the Red Lentils in the Rice.

Thickening

To thicken the Kadhi you can whisk an Egg into the gram Flour mix.

Spring Onions

My Mother in law adds Spring Onions to the Kadhi which she blends in with some Coriander.

Tomato

You can add 1 tomato (blended) into the Kadhi.

Storage Instructions

This recipe can be made and stored in an airitght container in the fridge for 3 days.

Reheat on the stove to in the microwave.

Freezer Instructions

The rice can be frozen in an airtight container for up to a month. The Kadhi cannot be frozen as it will split.

More Recipes you may enjoy:

• Keema Rice
• Peri Peri Rice
• Salmon and Vegetable Traybake with Coconut Rice
• Yakhni Pulao
• Chicken Pulao
• Chicken Akni, One Pot Chicken and Rice

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