Thursday, June 25, 2015

Millet Khichadi

Happy to blog after a long break and here comes healthy and wholesome tiffin
This is done using Varagu and Kuthiraivali Arisi.But you can use any combination
You can find a similar recipe Varagu Arisi Upma in this same blog
The only difference is that in this recipe more vegetables are added


Ingredients

Part 1 - Millet Udasal /Arisi Kurunai
  • Varagu Arisi + Kuthiraivali Arisi - 3 cups (You can use any millet combination)
  • Toor dhal - 1/4 cup
  • Cumin seeds - 1 teaspoon
  • Pepper - 3/4 teaspoon
  • Dried red chillies - 3 nos
Part 2 - Seasoning and Saute
  • Oil - 2 tablespoons
  • Mustard seeds - 1 teaspoon
  • Channa dhal + Urad dhal - 1 teaspoon
  • Green chillies - 1
  • Ginger - little
  • Curry leaves - little
  • Onion - 1 (finely chopped)
  • Tomato -1 (diced)
  • Capsicum - 1 (cubed)
Part 3 - Vegetables
  • Peas - 1/2 cup
  • Beans - 1/2 cup (cut into small pices)
  • Carrot - 1 cup (finely chopped)
  • Potato - 1/2 cup (cubed)
Part 4 - Others
  • Water - depends
  • Salt - 1 1/2 teaspoons
  • Coriander leaves - little
  • Lemon juice - 1 tablepoon
Method
Step 1 - Udasal / Kurunai
  • Take the items mentioned under "Part 1 " except varagu and kuthiraivali rice in a mixer and grind it coarsely
  • Add it to varagu and kuthiraivali rice and mix well
  • Measure this udasal / kuranai

Step 2 - Seasoning and Saute
  • Heat oil in a kadai. Splutter mustard seeds and season with urad / channa dhals
  • Add chillies, ginger and curry leaves 
  • Saute onions with a pinch of salt
  • Add tomato cubes and cook till it is soft
  • Put capsicum in it.Make sure its crunchy
  • Add all the vegetables one by one
  • Put 1/2 teaspoon of salt now and mix well
  • Close the lid and leave it for 5 minutes
Step 3 - Millet Khichadi
  • Pour 3 cups of water for 1 cup of udasal
  • Put salt and coriander leaves and allow it to boil
  • Slowly add the udasal and mix well
  • Cover it and cook it in a medium flame
  • Open the lid once in 5 minutes and stir the mixture
  • Cook till the water is absorbed and vegetables are boiled
  • Switch off the stove
  • Add lemon juice and garnish with coriander leaves
Serve hot with curd and pickle