Puffed Rice Kichidi | Blog Hop Wednesday

One of my favorite time pass is to munch on puffed rice.Roasted or plain -this is a munchy delight that goes well with a cup of coffee/ tea and a thriller!So when I saw this recipe of kichidi with puffed rice in Nayna’s blog with whom I am paired for this week’s edition of Blog Hop Wednesday, I wanted to make this for sure.

A very tasty and filling one pot meal that everyone will love. But I must warn you that you need a lot of puffed rice if you are going to make this for a crowd….

I used:
Recipe Source-Simply.Food

Puffed rice – 250 grams
Potato- 1, medium sized, peeled and cubed
Sweet corn- a handful
Carrot-1 small,grated
Onion-1,small,finely chopped
Mustard- 1 teaspoon
Turmeric powder- a pinch
Red chilli powder- 1 teaspoon
Tamarind extract- 1 tablespoon , thick
Curry leaves- a few
Salt to taste
Oil- 1 teaspoon

Coriander leaves to garnish

1. Microwave the potato and sweet corn till done. Keep aside
2. Heat oil in a pan and put in the mustard, curry leaves.
3. When it splutters , add the onion,curry leaves and saute till translucent. 
4. Put in the grated carrot and saute for a couple of minutes.
5. Add the turmeric powder, salt, chilli powder and tamarind extract.
6. Mix well. Add a little water,around half a cup.Simmer for a couple of minutes.
7. Meanwhile take the puffed rice in a colander and pour water over it.Squeeze out the water and add to the pan.
8. Mix well and when the mixture is dry remove from heat.

Serve garnished with coriander leaves

Note:

• You can prepare the mixture until step 6 and when you are ready to serve cook up the last bit.
• Grated carrot is not added in the original recipe but I added it for a bit of color.
• Don’t soak the puffed rice in water. It will get too soggy.

2010 – Get to know the famous Chinese Ingredient – Goji Berry and try out two simple and easy recipes with it – Goji berry tea and Sweet potato mash with Goji berry

Bon Appetit…