Kadhi Khichdi is a dish many of us have grown up on. It is a dish made up of a yellow Rice that is served with a warm fragrant yoghurt based soup which is thickened with gram/besan flour.
Kadhi Khichdi
I have seen so many variations of kadhi kichdi since I began blogging. I didn't realise that there were that many.
The kadhi has 3 variations as far as I am aware - Punjabi - thick soup with pakoras, Gujarati - a thin sweet and sour soup with the addition of jaggery and this version which can be thick or thin and is sour.
There seems to be several versions of kichdi though.
My version is my Mother in Law's version 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.
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, 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.
How to make Kadhi Khichdi (Full instructions with additional notes are in the recipe card at the bottom)
Soak 1 1/2 cup Rice wit 3/4 cup Red Lentils (or Split Chickpeas (oily)) for 20 - 30 minutes.
Heat Ghee and add Cumin Seeds.
When they sizzle, add the Onion.
Once golden brown, add salt and turmeric.
Stir in Rice and Lentils.
Add Water. Bring to a boil, then simmer covered on low till cooked.
Mix Gram Flour with water in a small bowl.
Blend Green Chillies, Coriander, Spring Onions, Cumin Seeds, Garlic, Turmeric, Yoghurt, Cream and Salt.
Add to a bowl and sieve in the Gram Flour mix.
Add a pinch of Citric Acid if it isn't sour enough.
Heat Oil/Ghee in a pan and add Curry Leaves.
Add Curry leaves to Yoghurt Soup.
Stir in Ajwain/Carom Seeds.
Simmer on low and serve warm.
Balancing Flavours
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 cream depending on how it tastes at the end.
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.
Tomato
You can add 1 tomato (blended) into the Kadhi.
Storage Instructions
This recipe can be made up to 3 days ahead. Keep covered in the fridge. 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 breakdown.
More Recipes you may enjoy:
- Keema Rice
- Indian Lemon 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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Kadhi Khichdi
Kadhi Khichdi is a dish many of us have grown up on. It is a dish made up of a yellow Rice that is served with a warm fragrant yoghurt based soup which is thickened with gram/besan flour.
Ingredients
Rice (Kichdhi)
- 1 ½ cup Rice Long Grain
- ¾ cup Red Lentils
- 2 tbsp Ghee
- 1 tsp Cumin Seeds
- 1/2 Onion Diced
- Salt
- ½ tsp Turmeric
- 3 cups Water Boiled
Soup (Kadhi)
- 1 ½ tbsp Gram Flour Besan
- 1 - 2 Green Chillies Sliced
- Small Handful Coriander leaves and stems
- 3 Spring Onions Cut into rounds
- 1 tsp Cumin Seeds
- 4 cloves Garlic
- 1 tsp Turmeric
- 200 g Natural Yoghurt
- 50 - 200 g Double Cream
- Salt
- Pinch Citric Acid Optional but so good
- 10 - 15 Curry Leaves
- 1 tsp Carom Seeds
Instructions
Rice (Kichdi)
-
Soak 1 1/2 cup Rice wit 3/4 cup Red Lentils for 20 - 30 minutes. Drain until water runs clear.
-
Heat Ghee and add Cumin Seeds.
-
When they sizzle, add the Onion.
-
Once golden brown, add salt and turmeric.
-
Stir in Rice and Lentils. Add Water. Bring to boil and once most of the water has evaporaties, cover the pot and cook on low for 15 - 20 minutes. Set aside.
Soup (Kadhi)
-
Meanwhile mix Gram Flour with water in a small bowl.
-
Blend Green Chillies, Coriander, Spring Onions, Cumin Seeds, Garlic, Turmeric, Yoghurt, Cream and Salt. Add to a bowl and sieve in the Gram Flour mix.
-
Add a pinch of Citric Acid if it isn't sour enough. Add to a pot and bring to a simmer.
-
Heat Curry Leaves and carom seeds in a pan over medium low heat till fragrant.
-
Add to the pot with the yoghurt mixture in. At this stage taste it and adjust - too sour? add a pinch of sugar? Not creamy enough? Add some cream. With this recipe, the balance of flavours is important and it will take some tweaking depending on yoghurt brand used etc. Simmer for 2 - 3 minutes and serve warm with rice.
Recipe Notes
Storage Instructions
This recipe can be made up to 3 days ahead. Keep covered in the fridge. 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 breakdown.
Balance
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 cream depending on how it tastes at the end.
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.
Tomato
You can add 1 tomato (blended) into the Kadhi.
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