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Kichidi
The start of Summer is always hectic in Hyderabad. The
students are busy
with their examinations and their parents with their preparations. The
Month of April brings in the hot rays of the sun on the heads of the
Hyderabadis. The temperature soars in the day and the day seems to
stretch., with no sight of darkness even till seven in the evening.
Summers always make people hungry here (May be with long days the hunger
grows more !!!). The day starts early and people prefer to have a hearty
breakfast to kick off for the day ahead. Oily stuff is a strict taboo for
the start of the day in Summer (imagine the amount of water intake for the
day!!!) . Light meals that are cooling and nutritious are preferred.
Most Hyderabadis households prepare kichidi at least once every summer.
This preparation of lentil, rice and spices is nutritional and also
cooling. This
recipe is specially in response to a request made by a visitor of
Reachouthyderabad.com.
Check it out. This dish is easy to make and tasty to the palate.
Serves 6:
| Ingredients |
Quantity |
| Rice |
3 cups |
| Split green gram |
1 cup |
| oil |
10 ml(or) One tb Spoon |
| Onion |
1 medium |
| Green chillies(slit) |
4 nos small |
| Cardamom |
2 nos |
| cloves |
2 nos |
| cinnamon |
1 piece |
| shahjeera |
5 gms |
| salt |
to taste |
| curry leaves |
10 nos |
| Turmeric |
a pinch |
| ginger & garlic
paste |
5 gms (or) one
teaspoon |
Method
1 Wash and soak rice and grams separately for 30 minutes.
2 Heat oil in a vessel add whole garam masala ie Cardomom, Cinamom, Clous,
Shahjeera, Saute.
3 Immediately add sliced onoins, slit green chillies and curry leaves.
Saute
till onions are transparent.
4 Add turmeric and ginger garlic paste stir for a minute.
5 Add 8 cups of water and bring to a boil. Drain rice and gram and add to
the boiling water. Stir .
6 Once the rice is half done add salt to the taste.
7 Stir and allow to cook on the low flame till the rice is fluffy.
8 Serve hot with lemon pickle, thick butter milk or khatta. (made with
ripe
tamarind).
Recipe for Khatta or Pulusu.
| Ingredients |
Quantity |
| Ripe tamarind |
20 gms |
| onion |
1 small |
| green chilli(chopped) |
1 small |
| salt |
to taste |
| mustard seeds |
5 gms |
| ginger &
garlic paste |
1/2 tea spoon |
| oil |
1 tea spoon |
| curry leaves |
10 nos |
Method
1 Soak tamarind in one cup of Luke warm water for ten minutes.
2 Mash the tamarind with your fingers and pass through a sieve.
3 Add 3 cups of water ( or more as per your preferences for sourness)
4 Add chopped onions, green chilies, salt and ginger garlic paste to the
mixture.
5 Heat oil in a pan, add mustard seeds and curry leaves.
6 Add to the mixture and serve with plain rice or kichidi.
More
Recipes
Shru
Reddy is a graduate in Hotel Management and Catering Technology
from Osmania University, presently working in Hyderabad. |
