Ragi - Vegetable Khichyu
by NEENA SAVLA
23 Oct 2013
This recipe has been viewed 32156 times
Ragi-Vegetable Khichyu is highly nutritious and healthly. Quick and easy to prepare.It can be served as breakfast, evening snack or dinner with a bowl of soup
Ragi - Vegetable Khichyu recipe - How to make Ragi - Vegetable Khichyu
Preparation Time: Cooking Time: Total Time:
Makes 1 serving
1 cup ragi (nachni / red millet)
1 carrot (grated)
1/4 cup grated bottle gourd (doodhi / lauki)
boiled sweet corn kernels (makai ke dane)
3 tbsp fresh coconut flakes (1/2 inch pieces)
2 tbsp peanuts
3 cups sour buttermilk
2 tbsp sesame seeds (til)
2 tsp ginger-chilli paste
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp red chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp turmeric powder (haldi)
8-10 curry leaves (kadi patta) (kadi patta)
2 tbsp coriander (dhania) leaves
salt to taste
For Garnish
coconut flakes
coriander (dhania) leaves
roasted sesame seeds (til)
sesame oil
Method
How to serve
- Method
- Lightly roast the ragi, cool and grind coarsely.
- Heat oil in a pan , add rai, jeera, curry patta and let crackle.
- Add peanuts and sauté for 2-3 minutes. Add sesame seeds , ginger-chilli and sauté for a minute.
- Add carrot (grated), grated lauki (doodhi), boiled sweet corn, fresh coconut flakes, all dry masala powders, salt and sauté for 3-4 minutes.
- Add buttermilk, mix and bring to a boil. Add coarsely ground ragi little by little and keep stirring continuously to avoid any lumps. Add coriander leaves and cook stirring till thick and leaves the pan. Remove from heat.
How to serve
- How to serve
- Grease a bowl, spread some coconut flakes, coriander leaves, roasted til and fill the bowl with hot ` Khichyu`, press lightly. Invert in a serving plate, drizzle til oil on top and serve hot immediately.
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