Vegetable Kichidi / Veg Khichidi / Khichidi / Kichidi - North Indian Style

Its really difficult to arrive at a conclusion especially when we are very tired and exhausted by end of the day. And when it comes to making a quick dinner with less time, its much more difficult to finalise on one item. My wish is to include good amount of veggies in any meal, so there comes the one pot Kichidi for my rescue.  With a side of some cool raita and crunchy potato chips ( not for me!!!) on its side, this veg Kichidi would be delicious and healthy. Though we make Bisibelebath, Vegetable pongal in South Indian flavour and taste, this vegetable Kichidi is made in a north indian style. And I love all the versions and each version is unique in its own taste and preparation. This Kichidi is so tastier with all the goodness of vegetables, lentil and the process is also simpler and quicker.

Ingredients

Sona Masoori Rice - 1 Cup

Toor Dal / Thuvaram Paruppu / Kandhi Pappu - 1/2 Cup

Hing / Asafoetida - 1 Dash

Turmeric Powder - 1 tsp

Garam Masala Powder - 1 tsp

Dhana Jeera Powder / Coriander Cumin Powder - 1/2 tsp

Cumin Seeds / Jeera - 1 tsp

Dry Red Chillies - 2 Medium

Crushed Ginger Paste - 1 tsp

Cinnamon Stick - 1

Cloves - 2

Bay Leaves - 1 or 2

Salt - To Taste

Sugar - 1/4 tsp

Ripe Tomato - 2 Medium

Onion - 1/2 cup nicely shredded

Cut Vegetables - 1 Cup or 1.5 cup ( Carrots, Peas, Potato, Brinjal, Beans, Chayote or Chow Chow or any veggies of your choice ).

Oil - 1 tbsp

Ghee - 2 tsp ( Optional )

Procedure

• In a pressure cooker, on a medium flame, first add oil. When its heated, add Hing, Mustard Seeds, Cumin Seeds, Cinnamon Stick, Cloves, Dry red chillies, Bay Leaves in succession.
• When the tempering is done, add the onion pieces next and fry them till golden brown.
• Next all the tomato pieces into the cooker and fry them for a minute. Add all the powders into the cooker along with the cut vegetables, ginger paste into the vessel. Mix them well and fry for another 2 minutes.
• Then add the washed toor dal into the vessel and fry them for a minute. Add a cup of water and cover the cooker and allow them to boil for another 4-5 minutes till the toor dal gets half cooked.
• Open the lid and add the sona masoori rice, salt and sugar. Add four cups of water again and cover the cooker.
• Cook the Kichidi for 3 whistles and siwtch off the flame. After you open the cooker, add 2 tsp of ghee on its top and serve this with raita..

Tips

If  the Kichidi is made for a party or special occasion, add few ghee roasted cashew nuts on its top just before serving.

Methi Kadhi / Methi Kadi / Methi in Buttermilk gravy

Kadhi / Kadi is a lightly sour gravy made using thick curd or thick buttermilk and its an excellent choice for jeera rice, methi parathas or any types of pulav or parathas. In South India, the gravy made using curd or buttermilk is called as "Mor Kuzhambu" whereas in north india, they name the gravy as "Kadhi / Kadi". Preparation of both the versions is totally different and each version have their unique taste. Whenever I have leftover curd in large quantities, I always make this kadhi either plain or with methi leaves or pakodis. This version is made using our fresh home grown methi leaves. My Husband loves to have a side of Kadhi every night with his rotis and parathas. As its summer, I often include this item in our meal along with our regular subzis.

Ingredients

Thick Sour / Lightly Sour Curd - 2 Cups

Turmeric Powder - 1 tsp

Mustard Seeds - 1 tsp

Cumin Seeds / Jeera - 1 tsp

Curry Leaves - 3 or 4

Dry Red Chillies - 2

Fresh Methi leaves - 1 cup washed and chopped.

Salt - To Taste

Sugar - 1 tsp

Green Chillies - 1 medium finely chopped.

Besan Flour - 1 tbsp

Oil - 4 tsp

Water - As Required.

Procedure

• Wash and chop the fenugreek / methi leaves and keep it ready. In a bowl, add the besan flour and thick sour curd and beat them well.
• In a vessel, add oil first. When its heated, add mustard seeds, jeera, dry red chillies, curry leaves in succession. When the tempering is done, add the chopped green chillies and methi leaves, turmeric powder, Hing and fry the leaves on a low flame for 2 minutes.
• Add little water to the vessel and cover the lid so that the methi leaves get cooked inside with the steam thoroughly.
• When its done, add the beaten curd into the vessel along with salt and sugar. Add water if the desired consistency is not achieved. I generally make this kadhi not too thick or watery. I prefer the middle consistency, so add water according to the consistency you prefer.
• Allow the Kadhi to boil for 4-5 minutes and switch off the flame.
• Healthy methi kadhi is now ready to be enjoyed in your meal. Serve this in small bowls as a side during the meal time.

Milagu Kuzhambu / Black Pepper Kuzhambu / Pathiya Kuzhambu

Milagu Kuzhambu / Black Pepper Gravy is a spicy gravy made by boiling the tamarind extract with lots of freshly ground spices in it. Its generally eaten with hot rice and ghee. An excellent choice during rainy days and its given to ladies after delivery as  Pathiya Kuzhambu. Its ideal to make this Kuzhambu after festivals as we would have eaten lots of high calorie food during festivals. You can either prepare this without any additions or can add little small onions or garlic pods or some sliced brinjals into the Pepper Gravy. I made it with small onions this time and the aroma and flavour is unique. Addition of Gingelly Oil ( Nalla Yennai ) to this Kuzhambu definitely enhances its taste.

 

Ingredients
Tamarind Extract - 5 to 6 Cups
Small Onion - Between 12 and 15 peeled.
Salt - To Taste
Jaggery - 1 small pinch
Oil - 1 tbsp
Gingelly Oil / Nalla Yennai -  2 tbsp
Hing / Asafoetida - 1 Dash
Mustard Seeds - 2 tsp

For Grinding

Coriander Seeds - 2 tbsp
Fenugreek seeds - 1 tsp
Jeera / Cumin Seeds - 1 tsp
Channa Dal  / Kadalai Paruppu - 2 tsp
Urad Dal / Ulutham Paruppu - 3 tsp
Black Peppercorns - 3 tbsp
Dry Red Chillies - 5 Big ones

Procedure  

• Soak the tamarind in warm water for half an hour and extract its juice completely. Prepare an extract of around 5-6 cups and keep it ready.
• In the kadai, dry roast all the ingredients mentioned under Grinding till you get a nice aroma. Then make a spicy grounded powder and keep it ready.
• In the same kadai / cooking pan, add oil first. When its heated, add Hing / Asafoetida and mustard seeds. When it starts sputtering, add small onions, curry leaves  in succession. Fry them for 2-3 minutes.
• Finally add the tamarind extract and the grounded powder, salt, jaggery into the cooking pan. Mix them well and allow them to reduce in quantity.
• When the quantity gets reduced to nearing half, add the Gingelly oil and allow them to cook for another 3-4 minutes.
• Switch off the flame and serve this with hot white rice and little ghee. After its cooled completely, it can be stored in a container and it would stay for at least 10 days.