Red onion khichdi
- 30ml vegetable oil
- 2 tablespoons butter
- 1 tablespoon cumin seeds
- 1 bulb garlic, peeled and finely chopped
- 1 tablespoon fresh ginger, peeled and finely chopped
- 1 tablespoon fresh green chilli, finely chopped (leave seeds in)
- 1 red onion, finely chopped
- 1 teaspoon turmeric
- 150g basmati rice
- 600ml warm vegetable stock
- 45ml Greek-style yogurt
- Salt, to taste
- 1 tablespoon coriander, finely chopped
- Heat the oil and half of the butter in a largish saucepan over a medium heat.
- Add the cumin seeds and when they begin to spit, add the garlic, chilli and onion and cook for 2 minutes.
- Add the turmeric and rica and sauté for a further 2 minutes.
- Pour in the stock, bring to the boil, reduce the heat and simmer, uncovered, until the liquid has been absorbed by the rice.
- Add the yogurt and salt and cook for a few minutes longer.
- Sir in the remaining butter and the coriander.
This is just a basic recipe. Feel free to add cooked vegetables of your choice.
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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