Kurri Kitchri OR Kitchri Kurry
Accompanied with delicious Masala Fish, Chops Curry, Masala Potatoes or Spinach & Veg, Aubergine & Potato, (Comment below for recipes) of course, some salted Cucumber Slices
Ingredients
- 200 gram basmati rice
- 125 gram toor dhal split pigeon peas
- 1 piece onion sliced finely
- 1 tbs oil
- 1 tbs ghee clarified butter
- ½ tsp turmeric powder
- 1 tsp salt
- 1 tsp whole cumin
- 1 tsp cinnamon stick
- 3-4 pcs black peppercorn
- 3-4 pcs cardamom pods
- 3-4 pcs cloves
- 1 piece bay leaf
Garnish for Khurri
- 1 tsp whole cumin
- 6-7 curry leaves
- 10 Grams chopped coriander
- 20 Grams ghee clarified butter
Instructions
- To make the khitchri, heat a large pot, pour in oil and add in ghee, whole cumin seeds, sliced onions, cinnamon sticks, peppercorn, cloves, cardamom pods and bay leaf. Fry the onions for 10 minutes, till lightly golden. Pour in the water and add the turmeric powder. Once the water starts to boil, add in the toor dhal and rice and cook for 25 minutes on medium heat.
- To make the Khuri, heat a medium saucepan, add ghee, oil, onions, tomatoes, cumin and coriander powder, ginger and garlic paste, chilli paste and salt, and braise everything together for about 3-4 minutes, till the tomatoes and onions have softened.
- To the cream, add milk, water, and chickpea flour. Whisk everything together. Pour this into the masala mixture and whisk together on low heat till mixed in, for about a minute, making sure not to curdle the Khuri. If you want a thinner consistency, you can add some more water.