Khichdi (dish): Difference between revisions
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''Khichdi'' is commonly served with another Indian dish called [[kadhi]]. Other common accompaniments are [[papadum|papads]], [[beguni]] (deep fried [[eggplants]] in a [[gram flour|besan]] batter), [[ghee]] (clarified butter), [[Indian pickle|achar]] (oil based pickle), and [[yoghurt]]. |
''Khichdi'' is commonly served with another Indian dish called [[kadhi]]. Other common accompaniments are [[papadum|papads]], [[beguni]] (deep fried [[eggplants]] in a [[gram flour|besan]] batter), [[ghee]] (clarified butter), [[Indian pickle|achar]] (oil based pickle), and [[yoghurt]]. |
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Khichri is a very popular dish across [[Pakistan]], [[North India|northern India]],[[eastern India]] and [[Bangladesh]]. The dish is widely prepared in many Indian states like [[Bihar]],[[Jharkhand]],[[Uttar Pradesh]], [[Odisha]], [[Gujarat]], [[Maharashtra]], and [[Bengal]] (where it is called {{lang-bn|খিচুড়ী}} ''[[Romanization of Bengali|khichuri]]''). Vegetables such as [[cauliflower]], [[potato]], and green [[pea]]s are commonly added. A popular variant in coastal [[Maharashtra]] is made with prawns. |
Khichri is a very popular dish across [[Pakistan]], [[North India|northern India]],[[eastern India]] and [[Bangladesh]]. The dish is widely prepared in many Indian states like [[Bihar]], [[Jharkhand]], [[Uttar Pradesh]], [[Odisha]], [[Gujarat]], [[Maharashtra]], and [[Bengal]] (where it is called {{lang-bn|খিচুড়ী}} ''[[Romanization of Bengali|khichuri]]''). Vegetables such as [[cauliflower]], [[potato]], and green [[pea]]s are commonly added. A popular variant in coastal [[Maharashtra]] is made with prawns. |
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[[File:Khichdi01.JPG|thumb|220px|''khichuri'' ({{lang-bn|খিচুড়ী}})]] |
[[File:Khichdi01.JPG|thumb|220px|''khichuri'' ({{lang-bn|খিচুড়ী}})]] |
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In [[Bengali cuisine|Bengali]] tradition it is customary to cook ''khichuri'' ({{lang-bn|খিচুড়ী}}) on rainy days. It is also traditional in Bengal to cook ''khichuri'' for lunch at the [[Saraswati Puja]] during the month of February—the invocation of the goddess of learning—and for other popular pujas such as [[Durga Puja]]. |
In [[Bengali cuisine|Bengali]] tradition it is customary to cook ''khichuri'' ({{lang-bn|খিচুড়ী}}) on rainy days. It is also traditional in Bengal to cook ''khichuri'' for lunch at the [[Saraswati Puja]] during the month of February—the invocation of the goddess of learning—and for other popular pujas such as [[Durga Puja]]. |
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Revision as of 13:18, 13 October 2010
 Khichdi | |
| Place of origin | Indian Subcontinent |
|---|---|
| Region or state | Gujarat, Haryana, Bengal, Rajasthan, Punjab |
| Main ingredients | Rice, lentils, spices |
Khichdi (also khichri, khichdee, khitchdee, khichadi, khichuri, khichari and many other variants) (Hindi: खिचड़ी khicṛī,[1] Urdu: کھچڑی khicṛī, Bengali: খিচুড়ী khichuṛi, Gujarati: ખીચડી khichḍi) is an Indian food preparation made from rice and lentils (dal). Khichdi is also a popular light fare in neighboring Pakistan and Bangladesh. Khichdi is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish of Kedgeree.
Etymology and spelling
The word khicṛī is derived from Sanskrit खिच्चा khiccā,[2] a dish of rice and pulses.[3]
Some divergence of transliteration may be noted in the third consonant in the Hindi/Urdu word khicṛī. The sound is the retroflex flap /ɽ/, which is written in Hindi with the Devanagari letter ड़, and in Urdu script with the Perso-Arabic letter ڑ.
In Hindi-Urdu phonology, the etymological origin of the retroflex flap was the voiced retroflex stop /ɖ/ when it occurred between vowels; the sound changed from a stop to a flap.[4] Hence in Devanagari the letter ड, representing /ɖ/, was adapted to write /ɽ/ by adding a diacritic under it. In Urdu script, the phonological quality of the flap was represented by adapting the letter ر, representing /r/, with a diacritic added above it to indicate the retroflex quality.
Although in IAST the Hindi letter ड़ is transliterated as <ṛ>, popular or nonstandard transliterations of Hindi use <d> for this sound, because etymologically it derives from ड /ɖ/. The occurrence of this consonant in the word khicṛī has given rise to three alternative spellings in English: khichdi, which reflects its etymology, khichri, which reflects its phonology, and khitchdee which is the closest you can get phonetically given that English is phonetically ambiguous, because it disambiguates from the 'ch' in chorus and the 'di' in princess Diana.
History
Khichdi is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the Indian subcontinent in the 15th century. Khichri was very popular with the Mughals, especially Jahangir. Ain-i-Akbari, a 16th century document, written by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for khichri, which gives seven variations.[5]
Regional variations
Khichdi is commonly served with another Indian dish called kadhi. Other common accompaniments are papads, beguni (deep fried eggplants in a besan batter), ghee (clarified butter), achar (oil based pickle), and yoghurt.
Khichri is a very popular dish across Pakistan, northern India,eastern India and Bangladesh. The dish is widely prepared in many Indian states like Bihar, Jharkhand, Uttar Pradesh, Odisha, Gujarat, Maharashtra, and Bengal (where it is called Bengali: খিচুড়ী khichuri). Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns.
In Bengali tradition it is customary to cook khichuri (Bengali: খিচুড়ী) on rainy days. It is also traditional in Bengal to cook khichuri for lunch at the Saraswati Puja during the month of February—the invocation of the goddess of learning—and for other popular pujas such as Durga Puja.
While khichuri is cooked as a rather rich gourmet delicacy in Bengal, it is cooked very differently in northern and western India, where it is considered a very plain bland dish usually served to people who are ill. Khichdi is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt, and fed to infants to introduce them to "adult" food. Khichri is also popular in Pakistan where it is considered a light dish that can be served to sick people. It is especially cooked for children and people with stomach problems as it is easily digestible compared to other Pakistani dishes which usually have meat and are also spicy. Although it has a similar name, khichra is actually a variation of haleem and is not to be confused with khichdi.
Khichdi is also a favourite campfire food, owing to the convenience of being able to cook the dish in a single simmering pot.
Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is especially popular amongst many who follow an ayurvedic diet or nature cure.
Khechidi is very popular in Odisha. There are variety of khechidi in Odisha like adahengu khechidi( garlic-asafoetida khichdi),moong dal khichdi etc. Adahengu khechidi is a popular dish in Lord Jagannath temple as well. At home moong dal khechide and other khechidi are serverd with pampad, pickle, curd, aaloo bharta or baigan bharta and chutney.
Khichdi is also very popular in Bihar. Khichdi is made with rice, dal, and garam masala, cooked into a semi-paste like consistency and eaten with lots of ghee, baigan ka bharta, aaloo ka bharta (mashed potato with onions, green chilli, salt and mustard oil), tomato chutney (blanched tomato, onion, green chilli, grated ginger and mustard oil), pāpaṛ, tilori (a fried snack), and mango pickle. It is custom to eat khichdi every Saturday in Bihar, and also at dinner during Makar Sankranti.
Pongal, a dish similar to khichdi, is popular in South India. It is primarily made of rice and lentils, and seasoned with black pepper, cumin, and cashews.
In popular culture
In India, the term khichdi is also used broadly to imply a mishmash or a mixture of sorts, similar to hodge-podge in English and khichuri (rice dish made of rice, dal with or without vegetables, meat) in Bengali. For example, a classifieds portal in India goes by the name khichdee.com because it is a "mixture" of advertisements of all types.
Khichdi is very popular dish of Suratis (South Gujarat). It is served with special kadhi and adon dishes such as Surati Undhia and Vangan Na Ravaiya.
Khichdi is also the name of a popular comedy TV series in India.
See also
- Kushari, the Egyptian equivalent
- Congee, a type of rice porridge eaten in many Asian countries
- Kedgeree, the Anglo-Indian version
- Khichra
- Pongal
Notes and references
- ^ R. S. McGregor, ed. (1997). The Oxford Hindi-English Dictionary. Oxford University Press. p. 237. ISBN 9780198643395.
- ^ R. S. McGregor, ed. (1997). The Oxford Hindi-English Dictionary. Oxford University Press. p. 237. ISBN 9780198643395.
- ^ Monier-Williams, Monier (1995). A Sanskrit-English Dictionary. Delhi: Motilal Banarsidass. p. 339. ISBN 81-208-0065-6. Retrieved 2010-06-29.
- ^ Masica, Colin P. (1991). The Indo-Aryan Languages. Cambridge University Press. pp. 97–98. ISBN 0521234204. Retrieved 2010-06-29.
- ^ Recipes for Dishes Ain-i-Akbari, by Abu'l-Fazl ibn Mubarak. English tr. by H. Blochmann and Colonel H. S. Jarrett, 1873–1907. The Asiatic Society of Bengal, Calcutta, Volume I, Chapt, 24, page 59. “3. K'hichri. Rice, split dal, and ghee 5 s. of each; ⅓ s. salt: this gives seven dishes.”
