Guntur Khichdi is aromatic, flavorsome, easy to make, comforting and filling one pot meal recipe. This khichdi is my savior on the days when I run out of veggies or ideas to fix lunch or dinner. The best thing about khichdi is we can make, serve and relish it as any meal of the day.
More comfort foods to try – Millet Khichdi, Cheese Pav Bhaji, Samosa Chat, Qubooli
What Is Khichdi?
Khichdi (also khichidi, khichri, khichdee, khichadi, khichuri, khichari and many other variants) is a South Asian rice dish made from rice and lentils (dal). For us Indian, khichdi is quick and easy, go to comfort food.
Recently, I read in an article that khichdi was the inspiration for the Anglo-Indian dish of kedgeree. Compared to North Indian style Khichdi, South Indian Khichdi is not like porridge.
There are many variations in making khichdi and many different ways of serving it.
Guntur Khichdi
South Indian, mainly Guntur Style Khichdi is similar to bagara rice, with rice and red lentils as the main ingredients. This Guntur Khichdi is loaded with aroma of cinnamon, cloves and cardamom.
In Guntur Khichdi, rice grains are fluffy and discrete. We either use masoor dal (orange pappu) or moong dal (yellow pappu) in making khichdi.
You can either prepare this in pressure cooker or on stove-top. I prefer cooking on stove-top.
Guntur Khichdi Main Ingredients
Rice: You can use either of Sona Masoori, Jeera Samba, Millet, Basmati or any rice variety. Normally, khichdi in Guntur is prepared using sona masoori variety of rice.
Masoor Dal | Red Lentils: Apart from masoor dal, we can use moong or chana dal in making khichdi.
Green Chilies: Will add necessary spice and heat in the recipe.
Ginger-Garlic Paste: Fresh ground ginger-garlic paste will bring much needed flavour in the recipe.
Garam Masala: Don’t forget to check out my easy homemade garam masala recipe. This will add aroma and flavour to khichdi.
Cloves, Cardamom and Cinnamon: Only three whole spices that go in making this Guntur khichdi recipe.
Best Side Dish For Khichdi
As I already said, we can relish khichdi in breakfast, lunch or in dinner. The serving of side dish also changes depending on the time of the meal.
If we are serving khichdi in breakfast, we usually serve it with egg omelet and kacha khatta.
Or, if in lunch or dinner, then chicken fry or mutton keema with pickle and papad.
If it is a part of festive or celebration meal menu, then we serve khichdi with ambade ki bhaji or gongura mutton or chukka kura mutton.
Sometimes, we also serve khichdi with dry coconut chutney or til ki chutney or til ka khatta or pudina chutney (mint chutney).
Tastes best with kaleji ka salan or kaleji fry or sukke kabab (sun dried kabab).
Khichdi with chukka mutton is my family favorite recipe. Do give this combination a try!
Apart from this, masoor dal khichdi is perfect school and lunch box recipe.
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Guntur Style Khichdi Recipe
Guntur style Kichidi is just like bagara rice, with rice and red lentils as the main ingredients and loaded with aroma of cinnamon, cloves and cardamom.
Ingredients
- 1 cup Rice
- ½ cup Masoor dal | Red Lentils
- 2-3 Green chilies, finely chopped
- 1 tsp. Ginger-garlic paste
- ¼ tbsp. Garam Masala
- 2 Onions, finely chopped
- ¼ tbsp. Turmeric powder
- 2-3 Cloves
- 1-2 Cardamom
- 2 Cinnamon
- 3-4 tbsp. Oil
- 2½ cups Water
- Salt to taste
- 3 springs Coriander leaves, minced
- 3 springs Mint leaves, minced
Instructions
How To Make Guntur Khichdi Recipe
- Wash and soak rice along with red lentils in enough water for 15 minutes.
- In the meantime, heat ghee in a coking bowl, and then add onions, cloves, cardamon and cinnamon.
- Fry onions till translucent. Now add ginger-garlic paste and green chilies.
- Fry till raw smell of ginger-garlic paste wafts. Now add half of finely chopped coriander and mint leaves.
- Fry for a minute and add 2½ cups of water.
- bring this to boil and add salt, turmeric and garam masala.
- When the water starts to boil, drain the water from rice and dal and add it to boiling water.
- Stir well and cook covered until rice is fluffy and completely cooked.
- Garnish with minced coriander and mint leaves.
- Serve hot with pickle and papad.
- Add 'love' to make this Guntur Khichdi taste 'YUMMY'.
Notes
NOTE:
I use 2½ cups of water to cook 1 cup of rice. The ratio changes depends on the variety of rice you use. This ratio works perfectly well to cook sona masoori rice.
Lubna's Serving Suggestions for Guntur Khichdi Recipe
Guntur Khichdi Recipe is one pot meal recipe. All you need is papad and pickle to finish off the bowl.
This khichdi recipe is also served in breakfast during pre and post wedding functions in Andhra. At that time, this khichdi is served with any one or two of the following,
- Ambadae ki Bhaji
- Ambada Gosht
- Chukkae ki Bhaji Gosht
- Kaccha Katta
- Egg Onion Omelet
- Fried Mutton
- Keema Fry
- Chicken Sukka
- Kebab
- Shami Kabab
- Mirchi ka Salan
- Raita
- Til ki Chutney
- Til ka Khatta, etc;
Lubna's Thali Suggestion
Guntur Khichdi + Pudina Chutney + Kacha Khatta + Kebab + Papad + Pickle + Curd
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 612Total Fat: 44gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 98mgSodium: 365mgCarbohydrates: 49gFiber: 9gSugar: 6gProtein: 11g
isabella says
Something to try, I do not cook indian very often, but I like it very much! The thing I love more is the sweetes ladoo!
Thank for your visit
Isabella
Lore says
I just saw a kichidi recipe over Usha’s blog and I was asking myself how come I’ve never paired rice and lentils in the same dish because they do look delicious. Bookmarked!
Richa says
hey, u r coming up with yummy recipes one after other for the festival, nice going!
oggi says
Hi, thanks for stopping by my blog.:)
I’m new to Indian cooking (which my hubby loves btw) and I’m really liking it. I have red lentils and this recipe sounds very yummy. I’m going to make it this weekend. Thanks for the recipe.:)