Badshahi Khichadi with Aloo and Tempered Curd
This is Gujarat’s most famous meal combo, generally savoured for lunch. It is due to the combination of the khichadi, potoes and tempered curd that lends it a royal flavour and it is, thus called, Badshahi Khichadi. How you serve this dish matters a lot and there is a process to it. When you begin to serve, spread the khichadi on a serving plate and evenly put the potatoes over it. Only then, pour the curd over the layer of potatoes and serve soon garnished with hara dhania.
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Badshahi Khichdi
Tempered Curd
Badshahi Khichdi Aloo Ki Sabzi
- Duration:15 minutes
- Serves:2 to 4 people
Authenticity Slice
Make sure that the potatoes to be used in the recipe are not of the slightly-sweet variety and are medium-sized, as these two factors greatly influence the taste and flavour of this dish.
Ingredients
- Potato, peeled and cubed (1 cup)
- Yellow mustard seeds (sarson) (1 tsp)
- Onion, sliced (½ cup)
- Ginger-green chilli (adrak-hari mirch) paste (1 tsp)
- MTR Haldi/Turmeric Powder (½ tsp)
- MTR Lal Mirch/Chilli Powder (1 tsp)
- MTR Dhaniya/Coriander Powder (1 tsp)
- Salt (To taste)
Method
- In a pan, heat ghee and toss in the sarson. As soon as it has started to crackle, add in the onions and keep sautéing on a medium flame for about a minute.
- Then, add in the ginger-green chilli paste, MTR Haldi/Turmeric Powder, MTR Lal Mirch/Chilli Powder and MTR Dhaniya/Coriander Powder and keep sautéing on a medium flame for another minute.
- Next, add in the potatoes and salt and mix well. Cover with a lid and keep cooking for 5 more minutes, or till the potatoes have softened.
- Serve over badshahi khichdi.
