Kadhi khichdi

Name: Kadhi khichdi
Cuisine: Indian
Ingredients: For kadhi :; 1 cup buttermilk; 2 tbsp besan; 2 tsp turmeric; 2 tbsp oil; 1 dry red chilli; 1 tsp finally chopped ginger; 1 tsp cumin seed; 1 cinnamon; 1 tsp mustard seed; 1 bay leaf; 2 cloves; 1 star anise; 1 tsp fenugreek seeds; 4-5 curry leave; Pinch asafoetida; 1/2 tbsp jagurry; 1 cup water; 1/2 tbsp garlic chutney; To taste Salt to taste; As required Coriander for garnish; For khichdi :; 1/2 cup rice and split green Gram; To taste Salt; 2 cup water; Pinch turmeric

Daya Hadiya @cook_17130198

#goldenapron2
#dinner
This is Gujarati's hot favorite food. Tasty and healthy.

Daya Hadiya @cook_17130198

#goldenapron2
#dinner
This is Gujarati's hot favorite food. Tasty and healthy.

Saved

Ingredients

For kadhi :
1 cupbuttermilk
2 tbspbesan
2 tspturmeric
2 tbspoil
1dry red chilli
1 tspfinally chopped ginger
1 tspcumin seed
1cinnamon
1 tspmustard seed
1bay leaf
2cloves
1star anise
1 tspfenugreek seeds
4-5curry leave
Pinchasafoetida
1/2 tbspjagurry
1 cupwater
1/2 tbspgarlic chutney
To tasteSalt to taste
As requiredCoriander for garnish
For khichdi :
1/2 cuprice and split green Gram
To tasteSalt
2 cupwater
Pinchturmeric

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Steps

1

In a bowl take a buttermilk and add besan in it. Mix it properly. Mixing in such a way that the looms don't stay.
2

Then add Turmeric and mix it.
3

Take a pen and add oil in it. If oil is heat add finely chopped ginger, fenugreek seeds, mustard seed, cloves, cumin seed, star anise, cinnamon, bay leaf, dry red chilli, curry leaves, asafoetida then add besan and buttermilk bettar.
4

After that add water, salt to taste, jaggery and cook for 10 minutes. Keep shaking as emerge. After cook add garlic chutney(cloves of garlic, red chilli powder mixture jar mix well)
5

After 10 minutes switch off the flame. Kadhi is ready.
6

For khichdi : in pen add water. Water is boil add washed rice and split gram, salt to taste, turmeric and cook for 15-20 min.
7

Now khichdi and kadhi is ready is time to serve hot. Garnish coriander over kadhi.