May 17, 2019 Photo: Ayurvedic Detox with Khichri

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!

INGREDIENTS

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 tbsp Ginger Garlic paste

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

METHOD

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:

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Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

2 thoughts on “Keri ni Khichri

  1. Hello Sagar,
    You are right. Thank you for the heads-up.
    I will correct the typos.
    Ginger-garlic paste goes in right after sauteing the onions, saute for 5 seconds, just to get that fried flavor.
    Best,
    Rita

  2. Hi Ritaji,

    You haven’t mentioned how and when to use the ginger garlic paste, the coconut in the recipe. I think a few steps in the recipe have been edited out by mistake.

    Kindly check.

    Thanks again for your wonderful recipes.

    Warm regards,
    Sagar.

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