Name: Khichdi with Kokum Saar - perfect comfort food for lazy days
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 110 g or 1/2 cup Rice; 1/4 cup or 55g Moong dal or split & skinned green gram, yellow lentils; 1/2 tsp or 2g ginger paste; 1/2 tsp or 3g garlic paste; 2 tbsp desiccated coconut; 1/4 tsp mustard seeds; 1/4 tsp turmeric powder; 3/4 tsp cumin seeds; 1/8 tsp hing / asafetida; 3/4 tsp salt; 2 tbsp ghee; 3 cup water; 60 g or small size onion, chopped; 6 curry leaves; 1 1/2 tbsp ghee; 1/8 tsp turmeric; 1/4 tsp red chilli powder; 15 g kokum; 6 curry leaves; 1/2 tsp salt; 1 1/2 tbsp or 30g jaggery; 2 1/2 cup water; 3/4 tsp cumin seeds

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Details

Servings

2 servings

Prep time

5 minutes

Cooking time

30 minutes

Calories

551.5 kcal

Khichdi with kokum saar is perfect for the days when you crave for something simple and easy to digest that would also satiate your taste buds. Every time I and my husband are away from home for more than couple of days we start to miss the simplicity of homemade food a lot. So, the first thing we prefer on returning home is a plate of nice warm khichdi with a dollop of homemade ghee.

You can make your khichdi as gooey as you want just by adding more water while cooking. Similarly you can also make this dish as bland as you want or as flavorful as you like. I like my khichdi full of flavors but still light to digest.

When you travel around India, you will come across different recipes for khichdi that varies from state to state. In the state of Gujarat, for example three types of lentils are used to make this dish. In the state of Rajasthan this dish has ‘Gatta’ (made from ground chana dal) in it. And then there are places that make bajara khichdi, palak khichdi, wheat khichdi etc. just to name few.

About Khichdi with Kokum Saar

Khichdi is best enjoyed with kokum saar or kadhi ( curry made out of buttermilk). But you can also enjoy it plain with just some homemade ghee and pickle. This recipe goes well with anything. On the days I feel very very lazy, I make it plain and enjoy it with a lots of ghee, roasted papad and sweet dry fruit or lemon pickle. You can also enjoy it with mango pickle. Homemade desi ghee on khichdi is a heavenly combination that I enjoy it to my heart’s content.

Along with the recipe for khichdi, I am also sharing with you my mother’s recipe of Kokum Saar. Kokum Saar is a thin watery curry full of flavors with overpowering tangy taste of kokum in it. I have used preserved kokum for this recipe which is how it should be made.

Kokum is a small fruit from the plant Garcinia Indica. It is popularly known as grandma’s cure to acidity. It has lot of healthy as well as culinary benefits. Kokum is mostly used in Maharashtrian, Konkani and Gujarati Cuisine.

Maharashtrian Khichdi with kokum saar is another addition to my collection of vegan recipes that includes Kolhapuri Masala Vangi, Poori-Bhaaji among others.

So try out this recipe and let me know if this was your tummy to heart moment…

Khichdi with Kokum Saar

Ingredients for Khichdi

110g or 1/2 cup Rice
1/4 cup or 55g Moong dal or
split & skinned green gram, yellow lentils
1/2 tsp or 2g ginger paste
1/2 tsp or 3g garlic paste
2 tbsp desiccated coconut
1/4 tsp mustard seeds
1/4 tsp turmeric powder
3/4 tsp cumin seeds
1/8 tsp hing / asafetida
3/4 tsp salt
2 tbsp ghee
3 cup water
60g or small size onion, chopped
6 curry leaves

Ingredients for kokum saar

1 1/2 tbsp ghee
1/8 tsp turmeric
1/4 tsp red chilli powder
15g kokum
6 curry leaves
1/2 tsp salt
1 1/2 tbsp or 30g jaggery
2 1/2 cup water
3/4 tsp cumin seeds

Directions

Making the Khichdi
In a pan or pressure cooker add ghee and heat it.
Next add mustard seeds to hot ghee. Let mustard seeds crackle, indicating they are no longer raw.
Next add hing / asafetida and let it sauté for few seconds.
Add cumin seeds and sauté them.
Later add chopped green chili and sauté it till they become lightly crispy.
Next add curry leaves and sauté till they become lightly crispy as well.
Add chopped onion and sauté them till they become translucent.
Add ginger-garlic paste and turmeric powder and stir.
Next add rice and moong dal and sauté them till it becomes dry.
Later add water and stir.
Next add salt, chopped coriander and desiccated coconut. Mix everything thoroughly.
Cover the pan and boil for 10 minutes.
Note : If you are cooking khichdi in traditional pressure cooker, cook till 4 to 5 whistles on medium flame.
Later turn the heat to low level and cook for another 10 – 15 minutes. 10-15 minutes later your khichdi is ready.
Making Kokum Saar
First lightly wash kokum with water to remove excess salt used to preserve it as well as any impurities it might have in it.
Next soak kokum in ½ cup of water for ½ hour. And keep it aside for further use.
Next in a pan add ghee and heat it.
Later add cumin seeds and saute it for few seconds.
Next add curry leaves, turmeric powder and red chilli powder and stir.
Follow this by adding soaked kokum along with water used to soak in it.
Next add 2 cups of water, salt and jaggery. Mix everything thoroughly.
Boil the whole mix for 2 minutes then turn off the heat. Your kokum saar is ready
Serve it hot with khichdi and enjoy.