The health side of us has taken a ride downhill. With the silly summer showers which absolutely drive me crazy, all I crave is for some comfort. That put me in the zone of the simplicity of khichuri.
When Mayuri put out the call for the Shhh cooking group participation, it was a wake-up call to get back with regularity on the blog. So jumped in for the challenge. With Aruna as my partner again (worked with her earlier on the lemon rice post ) it was easy communication and. We both really knew the cuisine of Tripura doesn’t really do much justice to vegetarian content. Aruna simplified the process by offering the most versatile ingredients, garlic and turmeric as my secret ingredients. So it was the comfort of not getting myself to the Indian store on the other side of the city as well.
Why is khichadi/khichuri a comfort?
Rice and beans is a staple for any cuisine. The perfect balance of lentils cooked to softness with rice, gentle tempering, a dollop of ghee (if preferred) and it is a perfect win-win. The balance of proteins and carbohydrate with the soft consistency makes it so soothing to have when you are unwell. It is kind of the same feel that mashed potatoes create. Compare them with their cousin from the south, the Pongal and they both create the same feel.
Here is the recipe for its counterpart from Southern India
0r a millet-based Thinai Kara Pongal
Due to the cultural convergence in the region from neighbouring Myanmar and Bengal the cuisine shows mixed elements of both. The love for simple minimal oil cooking and rice as the staple cereal makes the cuisine very much down to earth. The addition of berma (fermented fish )is common and can be avoided if required.
The simplest of cuisines makes the best when celebrating. khichuri bhog during Durga puja is a valuable tradition in this region. Some more information about the cultural history of the khichuri/ kichadi bhog in Tripura can be found on this link.
Started as a means to feed the needy or as essence to please the gods with the simplicity creamy Kichuri bhog now has a permanent place at the Durga temple festival.
As you scroll down to the recipe, I have to add that the recipe is perfect with raita, tomato chutney (from Aruna’s blog) papad or some mango pickle. Before you had on check out the huge collection from Aruna’s blog. She has a collection of mouthwatering staples from India that you just have to try.
Don’t miss to tag us as you create this beautiful recipe or any from more from our blog. See you and nurture yourself.
a wholesome recipe from Tripura
For the base of the recipe
- 1 cup rice
- 1/4 cup mung bean/ moong dal/ pasiparippu/ cheupayar ( i have used the one with the skin)
- 6 cups Water
for the aromatic tempering
- 1 tbsp cooking oil ( mustard oil is preffered)
- 1/4 cup Onion Sliiced thinly
- 3 large cloves garlic finely chopped
- 1-2 green chilli Slit lengthwise
- 1/4 inch turmeric grated
- 1 tsp cumin seeds
- 2 bayleaves
- 1 medium Tomato chopped small
- salt to taste
- 1/4 cup drinking water
- 1 tbsp coriander leaves chopped
for the rice mix
- Wash and soak the rice and dal for 15 minutes in about 6 cups of water.
- Cook the rice and dal together till soft and mushy. I prefer to pressure cook them. If using an open opt then add another cup of water.
- Once the pressure is released naturally, open the cooker and stir the contents well.
for the tempering
- in a large pan (Kadai), add the oil followed by the sliced onions, garlic, chillies and turmeric. Saute till the onions are translucent and the oil is coloured yellow.
- Now add the bay leaves, cumin and tomatoes and saute till the tomatoes are soft and cooked.
- Add salt and the water and allow the water to boil.
- Add the cooked rice dal mixture into the tempering and mix well. Simmer till the flavours are incorporated well.
- To serve, garnish with coriander leaves.
- Serve warm and enjoy
When cool, the kichadi may thicken and solidify, add more warm water to get the soft consistency.
Tried this recipe?Let us know how it was!