Kadhi & Kichidi

Ingredients:

Kadhi:

Curd - 400 ml

Green Chillis - 8-9 nos

Jeera - Handful

Curry Leaves - Handful

Ginger & Garlic paste - 1 tsp

Mustard seeds - just a pinch

Coriander leaves - lots.

Turmeric Powder - a pinch

Salt - to taste

1. In a dry grinder, add the chillies, Ginger&Garlic paste, curry leaves & jeera.
2. Grind till it becomes a fine paste
3. Take the curd in a bowl, add some water (to get the desired consistency), add turmeric powder & salt & beat it well
4. In a pot, add Oil & mustard seeds and let it crack.
5. Then add the ground masala & fry it till the raw smell dissipates.
6. Add the curd mixture & stir well
7. Keep stirring the dish on low flame till it reaches a single boil
8. Take it off the hot stove & add cut coriander leaves.

Kichidi:
Rice & Moong Dal - 3:1 Ratio

Turmeric Powder - a pinch

Salt - to taste

Onions - cut in juliennes

Potato - 1 (small one)

Jeera - just a bit

Green Chillies - 3-4 cut in juliennes

Pepper corns - just a bit

1. In a pan, fry the onions, green chillies, pepper corns, jeera potato.
2. In a cooker add the rice & moong dal, water, turmeric & salt (2 cups of water for 1 cup of rice)
3. Once the onions get golden brown, add the fried mixture to the cooker
4. Close it and cook it (2 whistles)

Serve with Potato Fry & Papad..

Enjoy.