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| Main ingredients | Sweet corn kernels, Rice, Ghee, Cumin seeds, Asafoetida, Ginger, Green chillies, Turmeric powder, Lemon juice, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Rice |
| Prep time | 25-30 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup sweet corn kernels
- 1¼ cups rice, soaked for 20 minutes and drained
- 2 tablespoons ghee + to drizzle
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1½ teaspoons finely chopped ginger
- 4-5 green chillies, chopped
- ½ teaspoon turmeric powder
- Salt to taste
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh coriander leaves
- Fresh coriander sprigs to garnish
- Yogurt to serve
- Roasted papads to serve
Method
- Heat ghee in a pressure cooker, add cumin seeds. Once they start to change colour, add asafoetida, ginger, green chillies and turmeric powder, mix well and saute for 1-2 minutes.
- Add corn kernels and mix well. Add drained rice and salt and mix well. Add 4½ cups of water and mix well. Add lemon juice, mix, cover and cook on medium heat for 3-4 whistles.
- Switch the heat off and allow the pressure to reduce completely.
- Open the cooker, mix the khichdi thoroughly. Add coriander leaves and mix well.
- Transfer the khichdi into a serving bowl, drizzle ghee, garnish with coriander sprigs and serve hot with yogurt and roasted papads.
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