Curry & Kitchri

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1 cup yoghurt

1 tbsp. gram flour

1 tsp salt

1/2 tsp. crush dhana

1/2 tsp. crush jeera

1/2 tsp. turmeric powder

1 1/2 tsp. salt

1/2 tsp. turmeric

1 cup washed bimri rice

1 tsp. whole jeera

1/2 tsp. methi seeds

curry leaves

ground green chilies

fresh ground dhania

crushed garlic


1. Heat oil in a pot. Add 1 tsp whole jeera, 1/2 tsp methi seeds, curry leaves, ground green chilies, fresh ground dhania & crushed garlic. Braise until the flavours are infused. Add 1/2 grated tomato and cook for 5 mins. Add the liquidized yoghurt mixture and cook on low till thick.

2. Heat ghee in a pot. Add sliced garlic. Cook until the garlic is pink in color. Add 1 cup boiling water & 1/2 cup oil dhall.

3. Cook until the Dhall is soft. Add more water as needed. Add 2 cups boiling water. Add 1 1/2 tsp salt, 1/2 tsp tumeric, 1 cup washed Bimri Rice. Cook on medium heat until rice is soft.

4. Make a vagaar with ghee &1 diced onion until the onion is golden brown. Add to the rice. Steam on low until done. Serve with spinach, pumpkin, butternut, fish or any side dish.

Bon Appetit!

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