Mealie Rice Kitchari with Dry Fish & Boiled Egg Chutney

Episode 1: How to make mealie rice kitchari with dry fish & boiled egg chutney. Aunty Neela shows us how to make this traditional Indian dish with a South African twist.

Recipe: http://www.passingiton.co.za/mealie-r...

Skip to:
Cooking the mealie rice kitchari - 1:25
Back to the kitchari - 10:12
Cooking the dry fish chutney - 05:29
Back to the dry fish chutney - 10:57
Plating - 11:47

Ingredients
- ½ cup boiled Pea dhall
- 1 cup mealie rice
- 1 tablespoon, oil
- 3 dry chilies
- 2 onions
- 3 cinnamon sticks
- ½ teaspoon, mustard seeds
- ½ teaspoon, jeera
- 8 tomatoes
- 6 green chilies
- ¼ tsp turmeric powder
- 9 small round tomatoes
- 1 small piece dry fish
- 1 teaspoon, ginger garlic paste
- 3 boiled egg
- curry leaf
- dhania

Preparing the Kitcheri
1) In a pot add 1 tablespoon of oil and allow it to heat up.
2) Add the following thereafter:
- 3 dry chilies
- 3 cinnamon sticks
- 1 sliced onion
- ½ teaspoon mustard seeds
- ½ teaspoon jeera
- 1 cut tomato
3) Let it braise for a while then add curry leaf and boiled dhall.
4) Wash mealie rice and add to the above dhall mixture. Let it boil until it’s a little soft then remove from the stove.

Preparing the Dry Fish & Boiled Egg Chutney
1) Soak the dried fish in hot water to remove excess salt.
2) In a pot, add a little oil and fry the dry fish until it browns a little.
3) Add 1 onion & 6 green chilies. Allow it to fry for a bit until it browns a little.
4) Add ¼ teaspoon of turmeric powder.
5) Add 8 sliced tomato and a 1 teaspoon of ginger & garlic paste.
6) Let it cook for a while until the tomatoes are melted. Thereafter add the curry leaves and dhania.
7) Add 3 boiled eggs to the chutney.