Indians are big time foodies. Though we enjoy going out and eating different cuisines, the feeling of having the basic and staple Khichdi is divine. Here are the different types of Khichdi that you will find across India.
Khichdi in Jammu & Kashmir is famously known as ‘Khetchir.’ Moong Khetchir is prepared in a pot with moong dal, ghee and spicy tomato seasoning for a good flavour. It is one of the most healthy dishes of all.
Khara Pongal Khichdi is prepared on the eve of Makar Sankrant in Karnataka that heralds the arrival of summer. It is followed as a tradition in the state.
The typical Bhunji Khichdi is a mixture of rice, dal and several other vegetables – steamed together to give a distinctive taste of different ingredients combined in one dish and is topped up with ghee.
Amish Khichdi, also known as Bhog’er in West Bengal is a Bengali style Masoor Dal Khichdi made with onions, garlic and whole spices. It is served with a portion of papad and pickle.
People in Odisha like Khichdi a lot. It’s called ‘Khichudi’ there. They cook different varieties of it like Ada Hengu khichudi (ginger-asafoetida khichudi), Moong Dal Khichdi, etc. The Ada Hengu Khichudi is a famous dish and is served at the Jagannath Temple in Odisha.
Sabudana Khichdi is typically prepared in the western region of the country but is most famous in Madhya Pradesh. It is made out of Sabudana (pearl tapioca). It is consumed when an individual is observing a fast on the days like Navratri, Shivratri or any other similar Hindu occasions.
Khichdi in Kerala is made of Pumpkin (Mathan in Malayalam) with coconut, jaggery and other spices. It can be prepared within 10 minutes.
Khichdi in Haryana is a staple in the rural areas of the state. The Haryanvi Khichdi is made of Bajra and Moong Dal and is often had with ghee and lassi.