Makai ki Khichdi | मकई की खिचड़ी | Khazana of Indian Recipes | Sanjeev Kapoor Khazana

With corn available all-round the year, a light corn khichdi is a great way to beat the daily rigours of cooking. Raita and papad to go with it !!

MAKAI KI KHICHDI

Ingredients

1 cup sweet corn kernels
1½ cups rice, soaked for 20 minutes and drained
2 tablespoons ghee
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
1½ tsps finely chopped ginger
4-5 green chillies, chopped
½ teaspoon turmeric powder
Salt to taste
2 tablespoons lemon juice
2 tablespoons chopped fresh coriander
Ghee to drizzle
Yogurt to serve
Roasted papads to serve

Method

1. Heat ghee in a pressure cooker. Add cumin seeds. Once they start to change colour, add asafoetida and ginger, green chillies and turmeric powder. Mix well and cook for 1-2 minutes.
2. Add corn kernels, and mix well.
3. Add drained rice, salt, and mix well. Add 4½ cups of water and lemon juice, mix, cover and cook on medium heat for 3-4 whistles.
4. Switch the heat off and allow the pressure to settle completely.
5. Open the cooker, mix the khichdi thoroughly. Add coriander leaves and mix well.
6. Transfer the khichdi in a bowl, drizzle ghee, garnish with coriander sprigs and serve hot with raita and roasted papads.

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