Thursday, October 26, 2006

Valachi Khichadi

Hi friends! I am back from my Diwali break. I was excited to read your comments. Thanks for writting. I will reply one by one.

Well to begin with today's recipe is not a Koli recipe. It is more of a Kayasth recipe. I love this rice recipe for the unique taste quite different than your regular pulao.

1 cup raw rice
1 cup sprouted val
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
2 green chillies split
1 onion chopped
1/2 teaspoon turmeric
1/2 teaspoon red chilly powder
1 tablespoon oil
2 cups water
some chopped cilantro and fresh shredded coconut for garnishing
2 tomatoes chopped (optional)

Sprouting Val:
This requires 3 days. First soak 1/4 cup val in water for 1 day. At night tie the soaked val in a muslin cloth to sprout. Sprinkle water just to wet the pouch of val so the sprouts grow well thru the second day. On the third day the sprouts are ready for further processing.

Now Boil some water in a pan and put the val sprouts in it. This will loosen the skin, deskin the sprouts to get the yellowish sprouts. Keeps the sprouts aside.

Main procedure:
Now heat a small cooker add oil and fry the onions. Add the ginger garlic paste and fry. Add the rest of the ingredients and last the washed rice and sprouts. Add 2 cups water. After 2 whistles put of the gas. Open after the steam has subsided. Stir lightly so that the rice grains are not mashed. While serving garnish with some chopped cilantro and fresh shredded coconut. Enjoy the smells and flavours!


  1. Anjali, I love val! Valachi aamti was always a hot favorite. I've never made valachi khichadi. I threw out all my val the other day as it was way too old - I'm the only one who really likes it so it doesn't get used as much. I will go get a smaller packet and made this khichadi soon!

  2. Do try it tastes divine. Val is a notorious bean you know for what ;) so many don't like it.


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