Kadhi Khichdi -Turmeric Rice and Yoghurt Curry

Kichdi Kari and Potato fry in plate on table

Kadhi Khichdi -Turmeric Rice and Yoghurt Curry

Safira

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!

5 from 1 vote

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Prep Time 20

Total Time 50

Course Dinner, Lunch, Lunch/Dinner

Cuisine Indian

Servings

Calories 591 kcal

Ingredients

Kadhi

375 g Plain Yoghurt
125 ml Milk or Double Cream
Salt
1 teaspoon Turmeric
4 cloves Garlic Crushed, Optional
1 tablespoon Green Chilli Paste
½ teaspoon Cumin Powder
3 tablespoon Gram Flour Besan
1 tablespoon Ghee
1 teaspoon Carom Seeds
1 teaspoon Mustard Seeds
10 - 15 Curry Leaves Cut

Rice (Kichdhi)

1 ½ cup Rice Long Grain
¾ cup Red Lentils or Split Pigeon Peas
2 tablespoon Ghee
1 teaspoon Cumin Seeds
½ Onion Diced
Salt
½ teaspoon Turmeric
3 cups Water Boiled

Instructions

Yoghurt Curry (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).
Pour in Yoghurt mixture and cook over medium low heat till thickened. Don't overcook as it could split.

Rice (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.

Notes

Flavour Balancing

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.

Nutrition

Calories: 591kcalCarbohydrates: 87gProtein: 17gFat: 19gSaturated Fat: 9gCholesterol: 43mgSodium: 161mgPotassium: 601mgFiber: 14gSugar: 5gVitamin A: 572IUVitamin C: 134mgCalcium: 163mgIron: 4mg

Keyword Kadhi Kichdi, Kichdi, Kichdi Kari

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