Temple’s Kitchen: Baby corn Kichadi/ Makai Ki kichadi

Baby Corn Kichadi

Kichadis are very tasty
rice with other grains in a mushy form along with dals, Vegetables and spices.
This Corn Kichadi is a very tasty dish made using tender baby corns. Baby corns
lends a refreshing tangy taste to this spiced rice, enough to get your taste
buds reviving.

Soaking time:         15 minutes

Preparation Time:    5 mins

Cooking Time:        25 mins

Makes                     4 servings

Ingredients:

Baby corn cobs           1 cup

Rice                           1 cup

Moong Dal                  ¼ cup

Salt                           To Taste

Black Peppercorns       1 Teaspoon

Cumin seeds               ¼ Teaspoon

Cloves                        2 nos.

Asafetida Powder         ¼ 
Teaspoon

Turmeric Powder          ¼ Teaspoon

Grated Ginger              1 Tablespoon

Green Chillies              1 or 2 (finely Chopped)

Ghee                           2 Tablespoon

Almond flakes              1 Tablespoon

Coriander leaves          1 Tablespoon (finely chopped)

For Serving:

Raita or Plain Curd and
Pickles and Papads

How to Make Corn Kichadi

• Wash and soak the rice
  and moong dal in enough water for at least 15 minutes. Drain and keep aside.
• Heat the ghee in a
  pressure cooker and add the Green chillies, grated Ginger, Pepper corns,
  cloves, cumin seeds and asafetida Powder.
• When the seeds crackle,
  add the baby corns and sauté on a medium flame for 5 minutes.
• Now add all the
  remaining ingredients including the moong dal and rice and sauté on a medium
  flame for 2 minutes. Add salt and mix well.
• Add 3 cups of hot water,
  mix well and pressure cook for 3 to 4 whistles.
•  Allow the steam to escape before opening the
  lid.
• Stir the khichdi
  vigorously using a spoon, adding a little hot water if required, so that the
  dal and the rice are mixed well.
• Garnish with coriander ,
  almond flakes  and serve hot with fresh
  curds. 

Baby Corn Khichdi