How to make Sambhar Khichdi - Sk Khazana -
Call it soul food or comfort food – this khichdi is falvoured with sambar masala for that exra zing
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pigeon pea (tuvar dal), Kolam rice (कोलम चावल)
Cuisine : South Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Chana dal Cabbage Stir Fried Pak Choy With Sesame Sauce Masaledaar Tofu Bhurji Chhole
Sambhar Khichdi - Sk Khazana Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sambhar Khichdi - Sk Khazana Recipe
Pigeon pea (tuvar dal) soaked and drained 1 cup
Kolam rice soaked and drained 1 1/2 cups
Sambhar masala 3 tablespo teaspoon
Pumpkin cubes 1 cup
Turmeric powder 1/2 teaspoon
Drumsticks cut into 2 inch pieces 2
Madras onions peeled 14-16
Tamarind pulp 2 teaspoons
Salt to taste
Ghee 4 tablespoons
Mustard seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Curry leaves 10-12
Dried red chillies broken 1-2
Fenugreek seeds 1/2 teaspoon
Fried papadams
Method
Step 1
Heat a pressure cooker, add pigeon pea, rice, pumpkin cubes, turmeric powder, sambar masala and 5-6 cups water and mix well. Cover the cooker with the lid and cook under pressure till 2 whistles are released.Let the pressure reduce completely before opening the lid.
Step 2
Add 2 cups water to adjust the consistency, place the cooker back on heat and mix well. Add drumsticks and mix well.
Step 3
Roughly slice madras onions and set aside.
Step 4
Add tamarind pulp and mix well. Add salt and mix well.
Step 5
Heat ghee in a non-stick pan, add mustard seeds, asafoetida and curry leaves and let the seeds splutter. Break dried red chillies and add with a pinch of fenugreek seeds, mix and sauté till fragrant.
Step 6
Add the sliced madras onion, mix well and sauté till golden brown.
Step 7
Add the remaining sambar masala, switch the heat off and mix well. Add this tempering to the khichdi and mix well.
Step 8
Transfer into a serving bowl, garnish with papadams and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
