Скачать или смотреть Valachi Khichdi

Valachi Khichdi is nutritious and easy to make. Let this be your go to recipe for delicious meal all by itself.

VALACHI KHICHDI

INGREDIENTS

1 cup rice, washed and strained
2 cups Fieldbeans sprouts, skinned
4-5 onions, thickly chopped
3-4 chopped green chillies
10-12 curry leaves (kadipatta)
2 cups grated coconut
3-4 pieces cinnamon
3-4 cloves
7-8 black peppercorns
1 cup freshly chopped coriander leaves
½tsp turmeric powder
2 tsp red chilli powder
3-4 tsps coriander and cumin powder
3-4 tsps oil
1 tbsp clarified butter (ghee)
1 tsp cumin seeds.
½tsp asofoetida powder (hing)

PROCEDURE

In a thick bottomed vessel or kadai add 3-4 tsps of oil and cumin seeds.
Always add oil to the vessel before heating the vessel to avoid overheating the oil.
To avoid burning the cumin seeds immediately add asofoetida, chopped onions, green chilli pieces.
Boil water in a vessel.
Add asofoetida , turmeric powder, red chilli powder (according to your liking) to the onions. Stir the onions well.
Add the Fieldbeans/ Val.
The rice has been washed and strained.
Usually for khichdi the rice is sauted in ghee and then added but here to save time we will add the rice without sautéing.
Add the rice, cinnamon and cloves.
Add 1 tsp ghee and curry leaves.
Sauté the mixture well.
Add 1 tsp sugar to balance the bitterness of the fieldbeans.
Add salt to taste and mix well.
Normally for khichdi we add water twice the quantity of rice.
Here because of fieldbean sprouts we need to add an extra ½cup of water; ie.more than twice the quantity of rice.
Stir well and let the rice come to a boil.
Add freshly grated coconut, you can also add coconut milk to enhance the flavor .
Add coriander leaves and stir well.
Adding freshly grated coconut and fresh coriander while cooking adds to the flavor of the dish.Cover the vessel with a lid and cook for 10 minutes.
Remove the lid.
Add 1-2 tsps of coriander cumin powder and mix well.
Cover with lid and cook for 2-3 minutes.
Switch off the flame.
Fieldbeans Khichdi is ready to serve.
Once served add a little ghee to the khichdi and garnish with grated coconut and coriander leaves.
Serve hot with a pickle of your choice.

Motion Graphics by - Shantanu Naik
Publicity design - Yogesh Patil
Voice over by - Radhika Sawant
Equipments by - SRK Vision and Bless films
Additional cinematography by - Sanjok Hate, Nilesh Pradhan,
Abhijeet Deo and Kshitija Kiran
Sound Design by - Bhooshan Tithe
Edited by - Swapnil Lohar and Akshay Panwalkar
Cinematography by - Dhaval Pitale
Sound Recordist - Raju
Gaffer - Ganesh Chandalekar
Produced by - Atul Amrute
Co- Produced by - Kiran Hindalekar
Exec. Producer - Amol Jadhav
Assistant director - Nikita Tambe
Directed by - Kshitija Kiran

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