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Keri ni Khichri
Aryuvedic Sweet Rice and Dal with Mango
This Mango Khicri is delicious by itself and a known parsi favorite in the mango season. Of course cooked in USA any time – it is mango time anytime!
4 cups Rice
1 cup Tuvar Dal
1 1/2 cup sugar
4 Mangoes peeled and cubed (one per cup of rice ratio)
1 cup desiccated or freshly grated coconut
1/2 teaspoon Salt
1/2 tsp Turmeric
Pinch of cumin seeds
1 Onion sliced
Curry leaves (optional)
3 tbsp Oil or Ghee for cooking
4 Cups of water
Soak the Rice and Tuvar Dal for 4 – 5 hours.
Brown the onion in hot oil.
Ginger-garlic paste goes in right after sauteing the onions, saute for 5 seconds.
Add Coconut, Rice and dal, curry leaves and spices.
Stir until well blended.
Cook Rice with 4 cups of water. Do not cover Rice with water or it will get too sticky.
Cook for 20 minutes at low heat with cover, stir occasionally.
Combine mangoes, curry leaves, cumin seeds, sugar and salt. Mix well.
Remove skin and slice mango, set aside 20 slices for garnish. Cut other slices into bite-size pieces, stir into Rice (Khichri).
Garnish with slices of mango and fresh coriander leaves.
Serve hot with Papadum or Sheek Kababs
Sample recipe from my cookbook:
- A Bid to Maintain One of the World’s Oldest Culinary Traditions
- Bhakhra (Fried Cakes)
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