Tirumala Style Khichdi
While our visit to Tirupati Balaji, we were waiting for Kalyan Utsav festival, where we devotees got a separate auditorium for waiting till our turn while waiting we were served with a delightful khichdi recipe, although we don’t eat before pooja, but saw everyone there eating with joy, so we decided to have a taste of this recipe, we tasted a very amazing khichdi recipe and by recognizing its ingredients, I thought to try the same version at home, yeah it came out delicious, so today though to share the same recipe with you all. Let’s learn step by step process to prepare this recipe.
Tirumala Style Khichdi | Khichdi | मसाला खिचड़ी
- 1 Cup Rice (Soaked in water for 30 minutes )
- 1/2 Cup Chana dal
- 1 tsp Cumin seeds
- 1 tsp Salt (As per the taste )
- 1 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1 tbsp Curry leaves
- 2 Piece Dried red chilli
- 1 Pinch Asafoetida
- 2 Tbsp Clarified butter
- 1 tsp Coriander leaves
- 1 tsp Green chilli
- 1 tsp Coriander seeds
Take all the ingredients as shown here.
Take the wok to add coriander seeds, green chilli and let it splutter.
Add curry leaves, clarified butter and asafoetida into the wok.
Add gram lentils into the wok.
Add rice into the wok.
Add salt, turmeric powder and red chilli powder into the wok & stirfry them.
add 5 cups of water along with few leaves of coriander, put the lid on and cook them for 30 to 35 minutes on low flame.
Keep checking in between, if rice and lentils are cooked then either keep continuing the process or simply switch off the flame.
Meanwhile, prepare the tempering for the khichdi, for that take a ladle add 2 tbsp of clarified butter, red dried chilli, curry leaves, cumin seeds and let them splutter.
Add tempering in the wok and put the lid on for a few minutes.
Mix the tempering and the recipe is ready.
Serve it with chokha, chutney, papad, curd, pickles etc.
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