Do you have some leftover khichdi that you don’t know what to do with? Try transforming it into buttermilk khichdi, in a series of very simple steps. This is what we do with any khichdi that remains, and we absolutely love it!
Ingredients (serves 3-4):
- 1 small serving bowl of leftover khichdi
- 2 cups of buttermilk
- Salt, to taste (optional)
- Red chilli powder, to taste (optional)
- 2 green chillies, slit length-wise (optional)
- 2 teaspoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida
- A few sprigs of fresh coriander leaves, finely chopped
- Mix the buttermilk very well with the leftover khichdi. Keep handy.
- Heat the oil in a heavy-bottomed pan, and add the mustard seeds. Allow them to pop. Now, add the cumin seeds and the asafoetida, and allow them to stay in for a couple of seconds.
- Now, lower the flame and add in the buttermilk-khichdi mixture. Add salt and red chilli powder to taste (if using), as well as the slit green chillies (if using). Mix well.
- Cook on low-medium flame till the mixture thickens a little. Stir intermittently to ensure that there is no sticking to the bottom of the pan. Switch off gas when the mixture reaches the consistency you desire – I keep it just slightly thick, quite runny.
- Mix in the finely chopped coriander leaves. Serve hot.
- Use buttermilk that is slightly sour (not overly so), for best results. The buttermilk should neither be too thick nor too watery.
- If the khichdi already has enough salt and/or spiciness, avoid using the salt and/or green chillies and red chilli powder.
- Any North Indian-style khichdi (with or without vegetables) works well here. Something like this Proso Millet Savoury Pongal or Vegetable Panchmel Khichdi, for instance.
You like? Do try this out too, and don’t forget to let me know how you liked it!