Moraiya Kichidi, Farali Kadhi and Papaya Sambharo Chutney
Fasting days can be filling and healthy both in one go and the Gujarati cuisine ensures this even more so. The Farali Kadhi is not just flavourful and tasty, it is also a cooling agent thanks to the buttermilk in it. When combined with Moriaya Khichdi, it lets off an altogether different taste. The Kichidi, on the other hand is starchless and light. For that extra zing to the spice less fare, just mix in the vitamin rich papaya sambharo.
VIEW INDIVIDUAL RECIPES
- Duration:20 minutes
- Serves:2 to 4 people
Authenticity Slice
While mixing the singhara flour with the buttermilk, make sure the mixture is of a smooth consistency without any lumps. If you don’t have buttermilk, use curd (dahi) instead; whisk it with some water till smooth in a mixing bowl.
Ingredients
- Sour buttermilk (2 cups)
- Singhara flour (½ tbsp)
- Corriander leaves (hara dhania), chopped (1 tbsp)
- Dry red chilli (sabutlalmirch) (1)
- Ginger-chilli paste (adrak-mirchi) (1 tsp)
- Sugar (2 tsp)
- Oil (2 tbsp)
- Salt (To Taste)
Method
- In a bowl, mix the flour and buttermilk, whisking it for 2 to 3 minutes to smoothen out lumps. Set it aside.
- In a kadhai, heat some oil. Toss the jeera and kadi patta once the oil is hot.
- Add in the dry red chilli and the ginger-chilli paste as soon as the cumin seeds start spluttering. Stir for a few seconds.
- Add the buttermilk mixture along with salt and sugar.
- Cook for 10 minutes or till the sourness of the buttermilk is lifted, on a slow flame, continuously stirring.
- Garnish with freshly chopped hara dhania. Serve hot with some barnyard millet (sama) pulao, khichdi or plain sama rice.
- Duration:15 minutes
- Serves:2 to 4 people
Authenticity Slice
For best results, choose the rawest and the crunchiest of papayas.
Ingredients
- Raw papaya, grated (1 cup)
- Green chillies, chopped (2-4)
- Mustard seeds (sarson) (1/2 tsp)
- Asafoetida (hing) (a pinch)
- MTR Haldi/Turmeric Powder (1 tsp)
- Water (2 tbsp)
- Salt (to taste)
Method
- Heat oil in a non-stick pan. Toss some mustard seeds into the hot oil. Add a pinch of hing as soon as the mustard seeds start crackling.
- Throw in the green chillies next and sauté for a minute. To this, add the grated papaya and salt. Mix well and cook for 2-3 mins.
- Now, add water and mix well. Cook for 5 mins. Stir it occasionally to prevent it from sticking at the bottom of the pan.
- Finally, add the MTR Haldi/Turmeric Powder and mix well. Cook for 1 more minute. Serve it with a meal or gathiya or any other Gujarati snacks.
- Duration:20 minutes
- Serves:2-4 people
Authenticity Slice
For a slightly more earthy flavour, try dry roasting the moraiya lightly.
Ingredients
- Barnyard millet rice (moraiya/samakechawal) (1 cup)
- Groundnuts (mungphali) (½ cup)
- Potatoes, chopped into small cubes (2 cubes)
- Coriander leaves (haradhania), finely chopped (1 tbsp)
- Label (For seasoning)
- MTR Kali Mirch/Black Pepper Powder (1/4 tsp)
- Cumin seeds (jeera) (½ tsp)
- MTR Lal Mirch/Red Chilli Powder (½ tsp)
- MTR Haldi/Turmeric Powder (½ tsp)
- Ginger-chilli (adrak-mirchi) paste (½ tsp)
- Sugar (1 tsp)
- Curd (dahi) ((½ cup)
- Oil (3 tbsp)
- Curry leaves (kadipatta) (4)
- Water (2 cups)
- Salt (To Taste)
Method
- Wash the millet and leave it to drain.
- Dice the potatoes into small pieces. Crush the groundnuts in a grinder to a coarse paste.
- Heat some oil in a pan. Add the cumin seeds and as soon as they start spluttering, toss kadipatta water and the MTR Haldi/Turmeric Powder into it.
- When the water begins to boil, add the millet rice, chopped potatoes, groundnuts and ginger-chilli paste, salt, the MTR Lal Mirch/Red Chilli Powder and MTR Kali Mirch/Black Pepper Powder. Stir well.
- Add sugar and curd once the millet rice is cooked. Mix it thoroughly and garnish with freshly chopped coriander leaves.
