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Masala Khichadi a very nourishing and tasty dish which can be eaten as it is or with Coconut Chutney or Vengaya Pachadi.

3/4 cup Rice
1/2 cup Thoram parappu (Thoor Dhall)
2 Nos. Onions diced
3 Tomatoes diced
3 Spoons of Ginger Garlic paste
2 Cups of diced vegetables like carrots, beans, green peas etc.
1 Potato (large) diced
3 Nos. of Green chillies sliced
2 spoon of Garam Masala
1/2 spoon Turmeric
1 spoon of Chilli powder (add more if you like it hot)
2.5 spoons of Salt (add to taste)
3 Ladles of cooking oil for tempering

4 Nos. of 2" Cinnamon sticks
8 Nos. of Cloves
1 Spoon of Jeera
1/4 Spoon of Mustard seeds



 Take a cooker (Hawkins) and add all the above ingredients directly in the cooker. Now Heat 3 ladles of oil in a tampering Kadai or Karandi. When it is sufficiently hot, add all the tempering spices .When Cloves get puffed up, and mustard starts crackling, Temper the ingredients in the cooker. Add more water than you add for rice cooking. This is to give you a consistency of Bisibele Bhath. If you like pongal consistency, add slightly lesser water. Check for salt at this stage. Add more if less. Cook for three whistles. Your Masala Khichadi is ready in less than 30 minutes. Enjoy it as it is or with Coconut Chutney or Onion Pachadi.
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