A lovely light kitchari for recuperation, fasting or detox. Or just enjoy it at any time. I love it for breakfast.
Moraiyo, it sounds like a love song but is actually a millet, and it is a grain I have fallen in love with.
Since being introduced to Moraiyo (Barnyard Millet) by my Mahastrian friends, I have become a fan. It cooks up beautifully, and can be cooked to any texture you like, from separate grains, almost like couscous, to thicker, stoggy texture more akin to the South Indian style pongal. Add spices and perhaps some vegetables, and you have a meal – breakfast, lunch or dinner!
It is a quick and easy recipe to make – a no-fuss but loved breakfast item in this household.
This is also a fasting dish, for those who follow Hindu fasting practices.
Similar recipes include Moraiya Kitchari, Sago Kitchari, and Moraiya Kitchari with Potatoes.
You might like to explore other Moraiya dishes, or browse our Kitchari recipes. Our Indian recipes can all be found here and our Indian Essentials are here.. Perhaps some Spring recipes for you? Explore our Early Spring dishes.
Continue reading “Moraiya Kitchari with Yoghurt | Khichuri”
Bengal has so many different types of khichuri, its quite mind blowing. They adore their khichuris. This one is a khichuri with the classic combo of peas, cauliflower and potato, together with an onion-spice mix. It is quite a flavoursome dish, and another addition to our 17 or so published and scheduled kitchari (khichuri) dishes.
You might guess that kitchari is also well loved in this house – a more nourishing and comforting dish is hard to find. The vegetables in this one add to its nutritional value as well as flavour and texture. Bengali’s make khichuri on rainy days, and it is popular in the monsoon season, but don’t be held back. Make this dish at any time of the year.
Khichuri is also very good for babies and invalids. Also, Khichuri has many different spellings around India – a dozen, maybe more. I use Kitchari most often.
It is difficult to get the local Bengali rice unless you have a specialist Indian grocer near you, so use Basmati rice. You might like to begin the recipe by making your own ginger paste and Bengali Garam Masala.
Please do also try other Kitchari recipes – Moraiya Kitchari with Yoghurt, Barnyard Millet Kitchari, Parsi Kitchari, and Ven Pongal.
And check out our Bengali recipes. Try Bengali Rice Kheer and Bhog Khichuri.
Or explore all of our Kitchari recipes and we have a number of Indian mixed rice dishes. Or browse all of our Rice dishes. Our Bengali recipes are here, all of our Indian recipes here and our Indian Essentials here. And explore our Early Autumn collection of recipes.
Continue reading “Bengali Vegetable Khichuri | Kitchari”
Moraiya Kitchari is a delightful dish, healthy and nourishing. It is regularly made for Navratri fasting, Ekadashi fasting or any other time of Hindu fasting as it is an easily digestible dish. It is delicious in its own right – lightly spiced and less vigorous of taste than many Indian dishes, but don’t put it aside because of that. Try it with a wet curry like a yoghurt or besan curry, even a Poritha Kuzhambu! You will enjoy.
Moraiya is composed of tiny, white, round grains. In India, cereal grains are not consumed during fasts. Hence, Moraiya is a popular alternative, especially during Navratri. It is often used in place of rice, although it does not cook into separate grains like long grained rice. It is quite sticky when it is cooked and the grains stick together somewhat.
Are you looking for other Kitchari dishes? Try Moraiya Kitchari with Yoghurt, Sago, Peanuts and Potatoes Kitchari, Maharashtrian Kitchari with Masoor Sprouts, and a Simple Parsi Kitchari.
You might like to check to see whether we have posted other Moraiya recipes. You can browse all of our other Kitchari recipes. Our Indian recipes are here and our Indian Essentials here. Or explore our Early Spring dishes .
Continue reading “Moraiya Kitchari | Barnyard Millet Kitdchari | Sama ki khichdi | Khichuri”
Remember Kurma? If you are of a certain age, and Australian, you will recall his TV shows of vegetarian Indian cooking. He really was the first to bring Indian food to Australians in a way that made it easily comprehensible and easy to cook. He was a stickler for detail, and for this I love him. So many recipes out of India these days are low in detail, low in precision, and that allows others to take liberties with Indian recipes. Soon, Indian food is no longer Indian food, but some mish mash of regional differences and non-Indian preferences.
One small example. I am constantly frustrated by recipes that say “1 cup rice”. Which rice? Basmati? Short grained? Long grained? Red or white? A South Indian variety? or a North Indian Variety? And it can make a huge difference to the end result. Do you need rice that is harder? Soft? Sticks together? Separates beautifully? Kurma would never leave one in doubt.
We don’t use rice in this recipe, even though it is a kitchari. This recipe from Kurma uses sago. But as usual, Kurma is precise in all details.
Are you interested in other Sago recipes? Try Sago Payasam, and Sago Coconut Payasam.
We have quite a number of Kitchari recipes, for example Maharashtrian Kitchari with Masoor Sprouts, Gujarati Kitchari, Bengali Kitchari and Moraiya Kitchari with Yoghurt.
Feel free to browse all Sago recipes, and all of our Kitchari Recipes. Browse our Indian recipes here and our Indian Essentials here. Or take some time to explore our Late Summer recipes.
Continue reading “Subudana Kitchari with Potatoes and Peanuts | Sago Khichuri | Sago Pilaf”
Sakkarai Pongal is short grained, raw rice cooked in jaggery and milk with mung dal, simmered until thick and then garnished with ghee, cashew nuts and raisins. It is not the traditional Milk Pongal cooked completely in milk, but is a definite favourite. It is a distinctive dish from Tamil Nadu, and also cooked in Sri Lanka and some other states in South India.
Pongal is a festival in January where we thank the Sun for the bounty that it brings us. Sakkarai Pongal is cooked in the morning as the sun rises and is presented as part of the devotions. Read more about the Pongal Festival here. And all of our dishes for the Pongal Festival are here.
But Pongal, the dish, can be made at any time. There are sweet versions like this one (called sakkarai), and you might like to try the other versions: Sakkarai Pongal from Jaffna; and Sakkaria Pongal without Milk. Check to see if we have since posted other version.
And there is are savoury versions, and we have a couple of versions of Ven Pongal. You can see recipes here.
Otherwise, browse all of our Rice dishes, and all of our Indian dishes. You might like to take some time and browse all of our Mid Summer recipes.
Continue reading “Sakkarai Pongal | Sweet Pongal with Milk”
Today’s recipe is a kitchari from Maharashtra that incorporates sprouts made from masoor lentils, and which uses Goda Masala. Goda Masala is a spice mix unique to Maharashtra. I should say, one of the several spice mixes unique to that state of India. It is a spice mix that is complex and layered in flavours. There are a whole range of dishes that use it (e.g. Masoor Sprouts Usal), and we intend to make a few over the next weeks.
Goda Masala can be difficult to get outside of Maharashtra – try in North Indian groceries, because those specialising in South Indian ingredients won’t have heard of it. You can try to make your own masala – I generally prefer to do this, but several of the spices used in Goda Masala are hard to find outside of Maharashtra, even in India.
This kitchari is pilaf style rather than the South Indian style which is more porridge-like. It uses the long grained basmati rice rather than the shorter grained rice of South India.
Check out other Goda Masala recipes here. There are many other Kitchari recipes here. You will find more sprouts recipes here. Or explore all of our Maharashtrian recipes and our Indian recipes. Feel free to browse our Late Spring recipes here.
Continue reading “Masoor Sprouts Rice | Maharashtrian Kitchari | Khichuri”
A Kitchari with a difference
Making rice with veggies is so easy, and can be made with whatever is in the fridge. This is my general method for making Kitchari with cracked wheat and vegetables. Today the vegetable is roasted cauliflower. The cauliflower melts into the kitchari, leaving a beautiful creamy texture and flavour.
Have a look at our Cracked Wheat Kitchari recipe. You might like to check out all of our other kitchari recipes too.
Continue reading “Cauliflower, Mung Bean and Broken Wheat Kitchari | Khichuri”
This is an aromatic and warming khichadi, beautiful in its spicing. In Gujarati meals, khichari is served at the end of a meal. In other parts of India, like Bengal, it is often the centre-piece of the meal. This recipe is adapted from one in My Bombay Kitchen’s kitchari – it is the author’s mother’s recipe, so it has strong Gujarati influences.
Traditionally, North India uses long grain rices like basmati for kitchari. The kitchari is light with separate rice grains. As you move south, short grained rices are used, like sona masoori, and the kitchari becomes denser with a buttery texture.
Serve this one with yoghurt curry and pickles – eggplant pickles, perhaps.
We have a lot of kitchari recipes. You can browse them here.
Continue reading “An Aromatic Gujarati Kitchari | Khichuri”
A gentler Kitchari, a Parsi recipe
This version of Kitchari is a very simple dish. Simple it is indeed, but also perfect. It comes from the book My Bombay Kitchen by Niloufer King. I love kitchari and exploring kitchari recipes. The only spice in the tadka in this recipe is cumin, and the taste and crunch of the cumin against the rice and dal is amazing. I do hope you enjoy it.
Note that there are many English alternate spellings of Kitchadi — khichdi, kitchari, khichri, khichdee, khichadi, khichuri, khichari, kitcheree, kitchree, khichdi, and many other variants, and each Indian language has it’s own variation e.g. Hindi खिचड़ी khicṛī, Urdu: کھچڑی khicṛī, Oriya: ଖେଚେଡ଼ି khecheṛi, Bengali: খিচুড়ী khichuṛi, Gujarati: ખીચડી khichḍi. It is also known as Pongal in Sth India.
You might like to browse all of our Kitchari recipes. Or try some Parsi recipes. All of our rice dishes are here and here. And our Indian dishes here.
Continue reading “Parsi Kitchari | Khichuri”
An amazing Kitchari from Bengal
This dish is a powerful, multi flavour-layered experience, created from the humble rice and mung dal, and that leaves one feeling so wonderfully warm for hours after. It doesn’t take long to cook – but does take a little thought to keep all of those spices in order!
The Mung Dal and rice are dry roasted, imparting a lovely warm aroma and taste to the khichdi
You might like to browse all of our kitchari recipes.
Continue reading “14-Spice Kitchari | Bengali Bhog Kitchari | Khichuri”
Steaming brings a different characteristic to kitchari
You can make kitchari in many ways – in a slow over overnight, in a rice cooker, using a pressure cooker, in a thermos too indeed, in a normal manner on the stove top in a saucepan. You can even steam it.
Reading Vasant Lad’s book on Ayurveda for Self Healing this morning, I thought I might make some kitchari as we are eating very lightly for a week.
Similar recipes include Moraiya Kitchari with Yoghurt, Ven Pongal, and Cracked Wheat and Mung Kitchari.
You can browse all of our Kitchari recipes here, and our Rice recipes. Explore our Ayurvedic recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Mid Autumn recipes.
Continue reading “Buttered Steamed Kitchari | Khichuri”
A dish for Thai Pongal especially, but also wonderful at home.
Pongal is a creamy rice and mung dal dish from South India (and from the Tamil cuisine in Sri Lanka) which can be made savoury and sweet. In many ways, pongal is similar to the kitchari dish of North India.
Sweet pongal is made at home, but also made as naivedyam and prasadam – gifts to the gods during the different festivals. It is the essential dish for Thai Pongal, a festival each January where families cook sweet pongal over an open fire (if possible).
I love it for breakfast, particularly in the coldness of Mid Winter.
You might like to browse other Pongals, and some Kitcharis. Have a look at our other Naivedyam and Prasadam dishes, and other Thai Pongal dishes. Read about Thai Pongal, or browse other Rice dishes.
Continue reading “Sakkarai Pongal | Sweet Pongal from Jaffna (without milk)”
An unusual kitchari, oven cooked, slow cooked, or stove top.
Rediscovering a wonderful ceramic oven dish with lid, it was put to use cooking another kitchari, this time made with red rice. Most Indian and some Asian groceries will stock red rice. Red rice is a very healthy rice – I use Rosa Matta rice from Kerala, but there are several different varieties.
This kitchari originates from Korea, but I have made it more Indian than Korean. It is not a traditional Indian kitchari, but is very tasty, and can be cooked on the stove top, in the oven or in a slow cooker.
Are you looking for Kitchari recipes? Browse them here. Have a look at our rice recipes also. Explore the Urad recipes too. And read about Rosa Matta Rice as well. Our Indian recipes are here, and Indian Essentials here. Or browse all of our Early Autumn dishes.
Continue reading “Urad and Red Rice Kitchari | Khichuri”
A great, different kitchari
Kitchari is generally made with short grained rice and mung dal, cooked until they both collapse into a semi solid dish which is nourishing and tasty. Kitchari has been adopted globally as a healthy, quick dish, easy to digest and compatible with a lot of dietary requirements and fads.
Outside of India, though, recipes vary dramatically from the original. Long grained Basmati is used rather than the more sticky short grain rices like Soma Masouri. This changes the nature of the dish. Soupy and porridge-like consistencies are called Kitchari. And dishes made from other ingredients are labeled Kitchari.
Although the genesis of this dish of cracked wheat and mung dal comes from an approach which was called a Kitchari, it breaks almost every rule for a true, traditional Kitchari. It is more like a savoury gruel, a dal perhaps, or porridge. But as Kitchari literally means “mixture” or “mess”, we will let it pass.
Cook this dish with beautiful, yellow split mung dal – overnight in the slow cooker is ideal, for a warming and nourishing breakfast.
We have a lot of kitchari recipes. You can browse them here. Explore our other rice dishes here and here too. Read our Indian Essentials here, and perhaps browse information on Spices.
Continue reading “Cracked Wheat and Mung Kitchari | Khichuri”
A beautiful sweet dish for Pongal, or any time. Enjoy!
A great dish at any time, sweet, nourishing and comforting, and especially good for the South Indian Thai Pongal Festival and similar festivals in other parts of India, in January. A mixture of rice and mung dal sweetened with jaggery, it is a warming and comforting dish.
You might be looking for other Pongal recipes. There are sweet versions (sakkarai), and you might like to try the others: Sakkarai Pongal from Jaffna; Sakkarai Pongal with Milk and Sakkaria Pongal without Milk.
And there is a savoury version, called Ven Pongal. You can see that one here.
Or browse all of our Kitchadi recipes here and here, and our Rice recipes here and here. Have a look at all of our Indian dishes. You might like to take some time and browse all of our Mid Summer recipes.
Continue reading “Sweet Pongal | Sakkarai Pongal without Milk”