CORN KICHDI / MAKAI KI KICHDI (NO ONION NO GARLIC RECIPE)

 

Vasant Panchami is a famous festival that marks the end of the winter season and ushers in the springtime. Saraswati is the Hindu goddess of the Vasant Panchami festival. Young girls wear bright yellow dresses and participate in the festivities. The color yellow holds a special meaning for this celebration as it signifies the brilliance of nature and the vibrancy of life. The whole place bursts with yellow during the festival.

People dress in yellow and they offer yellow flowers to others and to the gods and goddesses.  They also prepare and feast on a special pastry called kesar halwa which is made from flour, sugar, nuts, and cardamom powder. This dish also includes saffron strands, which gives it a vibrant yellow color and mild fragrance.  During the Vasant Panchami festival, India’s crop fields are filled with the color yellow, as the yellow mustard flowers bloom at this time of the year. Pens, notebooks, and pencils are placed near the goddess Devi’s feet to be blessed before they are used by students. Goddess Saraswati symbolizes of intellect and learning.(Source :Google)

On this Ocassion my contribution for 77th Foodiemonday Bloghop Theme  VasantPanchami is Corn Kichdi /Makai ki Kichdi paired with Simba Rai .

Recipe for Corn Kichdi / Makai Kichdi:

Ingredients:

1Cup =250 ML

2 Cups fresh corn / Frozen Corn

3/4 Cup Moong Dal

2 Tsp Jeera /Cumin

1/4 Tsp Haldi /Turmeric

Salt to Taste

2 Green Chillies

1 Cup finely chopped coriander

1/4 Tsp Hing

2 Tsp Barley

12 Cashews

1/2 Tsp Mustard

2.5 Tbsp Ghee /Clarified Butter

Method:

Make a coarse paste of green chillies and Coriander and keep it aside.

Coarsely grind the corn.  Transfer this to a pressure Cooker and add  moog dal ,turmeric and salt. Pressure cook upto 2 whistles. Allow it to cool. Heat 2 tbsp ghee in a wok. Add jeera .Once it splutters add the corn mixture and mix .Add the chilli and coriander mixture and allow it to simmer for 2-3 mins.Switch off the flame.

In a small pan heat the balance ghee. Add barley and cashews. Once they turn brown add the mustard and hing. Once they start to splutter pour this over the Corn Kichdi and serve hot.

We loved this Kichdi with Simba rai which is  an an amazing traditional recipe from Orissa.

Will share the recipe for Simba Rai in my Next post.

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Till then Enjoy this yummy Kichdi!!!!!!!!!!!!!!!!

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31 thoughts on “CORN KICHDI / MAKAI KI KICHDI (NO ONION NO GARLIC RECIPE)

  1. wow what a healthy and different type of khichdi Preethi. Going to try it out as soon as I get some corn. Do we add a bit of water when we cook the moong dal and corn in the pressure cooker and do we need to soak the dal for a while?

    Like

  2. This both looks and sounds very delicious for this precious time in India, Preethi 😀
    I’m grateful, that you are writing the English names for the spices, so I don’t make any misunderstandings, which of course can lead to totally new dishes 🙂

    Like

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