How to make Varai Ki Khichdi -
A tasty khichdi prepared using varai.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Varai (वरई), Peanuts (मूंगफली)
Cuisine : Gujarati
Course : Rice
You can also find more Rice recipes like Khara (Moong Dal) Pongal Risotto With Squash Jain Fried Rice Crab Rice
Varai Ki Khichdi Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Varai Ki Khichdi Recipe
Varai 2 cups
Peanuts 1/2 cup
Fresh coriander leaves a few sprigs
Green chillies 2
Ghee 4 tablespoons
Cumin seeds 1 teaspoon
Cinnamon 1 inch stick
Cloves 2
Buttermilk 4 cups
Salt to taste
Fresh coconut scraped 1/4 cup
Method
Step 1
Clean, wash and soak varai in three cups of water for half an hour. Drain and set aside.
Step 2
Dry roast peanuts till crisp. Peel and crush lightly. Clean, wash and finely chop coriander leaves and reserve for garnish..
Step 3
Wash, remove stem and finely chop green chilli. Heat three tablespoons of ghee in a thick a bottomed pan, add cumin, cinnamon and cloves, when they start to change colour add varai and sauté for a minute.
Step 4
Add chopped chillies and sauté further for a minute. Add buttermilk and salt and bring to a boil.
Step 5
Cover and cook on low heat till all the buttermilk has beenabsorbed. Add the peanuts and coconut, stir and continue to cook for another five to six minutes.
Step 6
When done pour a tablespoon of warm ghee over the cooked varai and serve garnished with coriander leaves.
Nutrition Info
Calories : 2784 Kcal
Carbohydrates : 343.3 gm
Protein : 64.2 gm
Fat : 128.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
