It may be a steaming hot topic, but the khichdi is also diverse
Are you all surprised to see Khichdi trending on all social media platforms in the last two days? Well, as the nation gets ready to see over 800kg of Khichdi, a mishmash of rice and pulses, being prepared at the World Food India in a bid to create a world record and to popularise the dish as Brand India food, decided to get down to find out some variants of the soon-to-be 'National Food of India'.
The dish is popular in the Indian subcontinent and its history dates back to the time of Greek Ambassador Seleucus, who mentioned that rice with pulses is a very popular food in India and South Asian countries.
As announced by Food Processing Minister Harsimrat Kaur Badal, who said “khichdi is the wonder staple food of India," we list a few varieties of Khichdi that is available across different states in the country.
Kisuri, as it is referred, the dish is considered a rich gourmet. It is generally seasoned with butter and pickle which is then served with any meat curry. The dish has also been the reason behind the famous idioms in Bengali — Joga Khichuri (a mess).
Khichdi, as it is called, here the dish is made with rice, pulses and dal. Accompanied by mashed potato and onions and papad, it is customary to eat khichdi every Saturday and also during Makar Sankranti. However, during the winters, they add cauliflower and green peas to the dish.
Khadi Khichdi is one dish that is popular among the Gujaratis across the state. Though the ingredients remain the same, i.e. rice and pulses, here the importance is given to the accompanying curry — Khadi, a thin sauce that is made from gram flour, curry leaves, cumin and mustard seeds. Khichdi is considered the staple food in Kutch region.
The Haryanvi khichdi might not be as popular as the Haryanvi Hindi. However, it is considered as one of the main dishes in the rural areas within the state, here the dish is made with Bajra and Moong Dal. It is served with the signature lassi or yoghurt.
Khichdi or Khechidi, as it is called, has a different taste here. The basic ingredients remain the same, however, the addition of ginger makes it a signature dish of Odhisha. It is generally served with pickle, papad, mashed potato and chutney.
Khichdi is yet another dish in the staple diet of native Maharashtrians other than Poha. Similar to the Bengali style of cooking, here the dish is made with prawns and is served with garlic chutney or pickle.
Karnataka, Andhra Pradesh, Telangana and Tamil Nadu:
There are different varieties of the dish down south. In the Telugu speaking states and Karnataka, Bisi Bele Bath is the famous variant of khichdi. Further down in Tamil Nadu, Pongal is the form of khichdi here that is made with rice and lentils. It is then seasoned with black pepper, cashews and cumin.
Khichdi is also a staple food in Pakistan and Fiji Islands.