Khichdi

Khichdi (also khichri, "khichdee", "khichadi", "khichuri", "khichari" and many other variants) (Urdu: کھچڑی ), is a South Asian rice dish made from rice and lentils (dal). Khichdi is commonly considered to be India and Pakistan's comfort food, and was the inspiration for the Anglo-Indian dish of kedgeree.

History

Khichdi is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the Indian subcontinent in the 15th century. Khichdi was very popular with the Mughals, especially Jahangir. "Ain-i-Akbari", a 16th century document, written by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak, mention the recipe for Khichri, which gives seven variations [ [http://persian.packhum.org/persian/main?url=pf%3Ffile%3D00702015%26ct%3D50%26rqs%3D666 Recipes for Dishes] "Ain-i-Akbari", by Abu'l-Fazl ibn Mubarak. English tr. by " H. Blochmann" and "Colonel H. S. Jarrett", 1873 – 1907. The Asiatic Society of Bengal, Calcutta, Volume I, Chapt, 24, page 59. “3. K'hichri. Rice, split dal, and ghee 5 s. of each; ⅓ s. salt: this gives seven dishes.”] .

Regional differences

"Khichdi" is commonly served with another Indian dish called kadhi. Other common accompaniments are papads, beguni (deep fried eggplants in a besan batter), ghee (clarified butter), achar (oil based pickle), and yoghurt.

"Khichdi" is a very popular dish in eastern, northern and western India. The dish is widely prepared in many Indian states like Gujarat, Maharashtra and Bengal, where it is called "khichhuri". Vegetables such as cauliflower, potato, and green peas are commonly added.

Khichri is a popular dish in Pakistan. It is especially cooked for children and people with stomach problems as it is easily digestable compared to other Pakistani dishes which usually have meat and are also spicy. Although it has a similar name, Khichra is actually a variation of Haleem and is not to be confused with Khichri .

In Bengali tradition it is customary to cook "khichhuri" during rainy days. It is also traditional in Bengal to cook "khichhuri" as a lunch at the Saraswati Puja during the month of February - the invocation of the goddess of learning. It is also customary to cook "khichhuri" for lunch in other popular pujas such as Durga Puja.

While "khichhuri" is cooked as a rather rich gourmet delicacy in Bengal, it is cooked very differently in North and Western India - a very plain bland dish usually served to people who are ill. "Khichdi" is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt and fed to infants to introduce them to "adult" food. It is also a favourite campfire food owing to the convenience of being able to cook "khichdi" in a single simmering pot.

"Khichdi" when well cooked with little oil is considered as a light and nutritious dish and is especially popular amongst many who follow an ayurvedic diet practices or nature cure.

Another form of "khichdi", popular mostly in western Maharashtra, is made with prawns.

In popular culture

In India, the term "khichdi" is also used broadly to imply a mish-mash or a mixture of sorts, similar to hodge-podge in English. For example, a classifieds portal in India goes by the name khichdee.com because it is a "mixture" of advertisements of all types.

Khichdi is also the name of a popular comedy TV serial in India.

ee also

* Kushari, the Arab equivalent
* Congee, a type of rice porridge eaten in many Asian countries
* Kedgeree, the Anglo-Indian version
* Khichra

Notes and References

External links

* [http://www.americankhichdi.com/ American Khichdi]
* [http://onehotstove.blogspot.com/2005/03/khichdi-kadhi-indias-comfort-food.html Recipe for Khichdi]