Rice Kitchadi

My mother-in-law seemed to have learnt this dish from someone long long ago. Since then eating rice Kitchadi as Sunday breakfast had been a custom in my in-law’s home. I was christened into the family kitchen by learning this everyone’s-favorite dish πŸ˜‰ It was heavy on spice and grease for me but I got used to it and now am also a part of Kitchadi loving family. 

Serves: 2
Preparation Time: 10 minutes
Cooking Time: 20 min
1. Raw rice – 1 cup
2. Tur dal – 1/3 cup
3. Turmeric powder – 2 pinches
4. Salt as required
5. Oil – 3 spoon
6. Ghee – 1 spoon
7. Fennel seeds – 1 spoon
8. Cinnamon – 1 β€œ
9. Cardamom – 2
10. Cloves – 3
11. Bay leaf – 1
12. Tomato – 3
13. Onion – 3
14. Ginger – 3 β€œ
15. Green chillies – 3
16. Garlic – 1 big pod
Step 1: Wash and soak rice and dal with slightly more water than required so that it cooks slightly mushy. Add to it salt and turmeric powder.
Step 2: Heat oil in a pan and temper with fennel seeds and other dry spices.

Step 3: Add onions, green chillies, ginger, tomato and sautΓ© for few minutes.

 Step 4: Mix this to the soaked rice & dal with enough water and pressure cook for 3-4 whistles.

Step 5: Peel garlic cloves and roast them till brown in oil & ghee mix. 

Step 6: Stir in this with cooked Kitchadi and serve with plain thick curds.


Pumpkin Kozhaviri

If kids do not like any vegetable, probably it is because the parents didn’t make them like it. I remember hating pumpkin when I was a kid and someday my grandpa exemplified to me how much on this pumpkin kozhaviri and I suddenly started developing a taste for it. He did not really give any long gyan, after all at the age of 6 such a gyan would have made me to detest the vegetable further; instead he lightly described how beautiful and fresh they are grown in the season and how this particular dish melts in his mouth and not just words but observing him relishing the dish made me give it a try and somehow it started tasting great for me then onward. It sounds crazy, but some frames of childhood are so clear that they stay long lasting; so, it is wiser to make such frames good ones. 


1. Pumpkin cubed and boiled with salt and turmeric – 2 cups
2. Green chillies – 2 chopped fine
3. Oil
4. Mustard seeds – ΒΌ spoon
5. Urad dal – 1 spoon
6. Asafoetida – 1 pinch
7. Curry leaves – 1 sprig
8. Tamarind extract – ΒΌ cup
9. Coriander leaves for garnishing


Step 1: Temper mustard seeds, urad dal, green chillies, curry leaves and asafoetida in this order in3 spoons of oil.
Step 2: Add boiled pumpkin and pour some water and slightly mash it with ladle
Step 3: Pour tamarind extract to it and let it boil
Step 4: Garnish with coriander leaves finally
Step 5: Serve with hot steamed rice along with ghee