Parsi style Dahi ni Kadhi with Khichadi
Author: Behroze Patel @bkmalegamwala Serves: 4 Time: 30′
For the Dahi ni Kadhi
1/2 kg curd (yogurt)
2 medium sized onions (roughly chopped)
4-5 chopped garlic cloves
1 stalk curry leaves
1 tsp cumin seeds2 tsp sugar
1/2 tsp turmeric powder1/2 tsp chilly powder
1 tbsp oil
A handful of finely chopped coriander leaves
Salt to taste
For the Khichree
2 cup rice, washed and drained
½ teaspoon salt
1 teaspoon whole cumin seeds
¼ teaspoon ground turmeric
1 tablespoon vegetable oil
For the Kadhi
In a pan, heat oil till it starts to crackle then put in the cumin seeds,curry leaves and chopped garlic.
Once the garlic attain golden tint, add the onions.
Once the onions attain a light brown colour, add the rest of the spices & sugar into the pan.
Cook for 5 minutes, the aroma is amazing. Lower the flame, add the curd gently while stirring it continuously.
Lastly, add in the coriander leaves and cook for another 2 minutes.
Remove from the flame and serve hot with Khichree (yellow rice)
For the Khichree
In a large pan, heat oil till it starts to crackle then put in the cumin seeds, ground turmeric, and salt.
One minute later add washed rice and 4 cups of water. Now cook till the water in the rice comes to a boil and then lower the flame.
Cover with a lid and let in simmer for 20 mins.
Close the flame and then fluff the Khichree rice with a fork.
It is now ready to serve.
The story behind this recipe:
It is a very humble staple dish in a Parsi household and they all have their own twist to it.
The best lunches at my granny’s was when at the end of this meal my granny would bring out a porcelain plate of that thick top layer of homemade curd and put in front of grandpa who sat at the head of the table.
My elder brother, little sister and I would crowd his chair as he fed us that sweet thick curd spoonful at a time.
I realized later that the warm happy feeling came not the curd he feed us but the love they had for us.
Miss you Mavavaji Mamaiji (Maternal Grandfather Grandmother)