Hyderabadi Brunch: Khichdi Khatta Kheema

Khichdi-Khatta-Kheema is a prominent meal in Hyderabadi cuisine. It is usually prepared on a lazy weekend as a late morning brunch.

Preparation Time: 1 hr
Cooking Time: 30 min
Serves: 4

vegetable oil
a few sprigs coriander, finely chopped
4-5 tsp ginger-garlic paste
ground red chilies
ground turmeric

for the Khichdi
white rice, 1 cup
red lentils/ masoor dal, 2 handfuls
1 small onion, diced
1-2 tomatoes, peeled and chopped

for the Khatta
dried tamarind, handful
1 small onion, sliced
3-4 green chillies, finely chopped
1 tsp cumin seeds
1/2 tsp mustard seeds
2-3 dried red chillies

for the Til Mint Chutney
2 tbsp sesame seeds
4-6 garlic cloves, minced
a couple of mint leaves

rice cooker
small pan for tadka/bagaar
grinder: wet and dry
mixing bowl

1 In a saucepan, heat some oil and fry the onions till slightly brown and translucent. Add ginger-garlic paste and cook till fragrant. Add tomatoes and cook covered on low flame.
2 When tomatoes are tender, smash and add red chilli and turmeric. When a purée is formed, add salt. Salt retards the softening of tomatoes, so it should be added later. Add coriander.
3 In a rice cooker, add rice, lentils and water to cover. Add the purée to the rice cooker and cook covered.
4 When ready, mix well and serve.

1 In a bowl if water, add the tamarind and smash to form a thick paste. Remove 1 tbsp of the paste and keep aside.
2 Heat 1 tsp oil in a small pan on medium heat. Lower the flame and add the cumin seeds, mustard seeds and dried red chillies successively. In the end add a pinch of ground red chilli and take off flame. This makes the tadka or bagaar.
3 Strain the tamarind water into a bowl, making sure to squeeze as much if the tamarind paste through the sieve as possible. Add the bagaar over the tamarind water. Add sliced onions.

Til Mint Chutney
1 Smoke the sesame seeds till slightly browned in a small pan. In the dry grinder, grind the seeds into a fine powder.
2 Sauté the garlic and green chillies in the same pan with some oil.
3 Add all if the above to the wet grinder along with the tamarind paste, 1 tsp ginger-garlic paste, coriander leaves, mint leaves and salt. Grind till smooth, adding very little water to blend.
4 Mix 1 tbsp of this chutney into the khatta prepared above.

Khichdi-Khatta goes well with Kheema (ground beef or mutton). It is a whole meal with many accompaniments, such as:
dahi ki mirchi (red chillies dried and preserved with curd and salt)

Khichdi by itself is also known for curing an upset stomach.





This entry was published on February 15, 2013 at 13:36. It’s filed under Cooking as Therapy and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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